flavor with vanilla

69 examples (0.04 sec)
  • When used of food, very often does not mean that the food is flavored with vanilla extract! Cited from The Hackers' Dictionary of Computer Jargon
  • Flavor with vanilla and pour, while hot, over each service of the roll. Cited from Bohemian San Francisco, by Clarence E. Edwords
  • When thick, set it away to cool, and if not sweet enough add more sugar and flavor with vanilla. Cited from The International Jewish Cook Book, by Florence Kreisler Greenbaum
  • Boil until it forms a soft ball when a small quantity is dropped in water, and flavor with vanilla. Cited from Mary at the Farm and Book of Recipes. . ., by Edith M. Thomas
  • Flavor with vanilla and then put the whites on top and serve. Cited from 365 Foreign Dishes, by Unknown Author
  • Work these in any quantity desired into the fondant until all are worked through evenly and then flavor with vanilla. Cited from Woman's Institute Library of Cookery, Vol. 5
  • Flavor with vanilla, roll very thin, spread with beaten white of egg and sugar. Cited from The International Jewish Cook Book, by Florence Kreisler Greenbaum
  • Then mix some powdered sugar with a little milk and flavor with vanilla. Cited from 365 Foreign Dishes, by Unknown Author
  • To one portion she added cinnamon, to the other chocolate, and the last portion was flavored with vanilla. Cited from Mary at the Farm and Book of Recipes. . ., by Edith M. Thomas
  • Sweeten slightly and flavor with vanilla, spread this over the pie and put in a cool place until wanted. Cited from The International Jewish Cook Book, by Florence Kreisler Greenbaum
  • Remove from the fire, and when nearly cold beat into this the whipped whites of three eggs, flavored with vanilla. Cited from The Whitehouse Cookbook (1887), by Mrs. F.L. Gillette
  • Beat it until thick, flavor with vanilla, and use two-thirds of this for the white icing. Cited from Good Things to Eat as Suggested by Rufus, by Rufus Estes
  • Now flavor with vanilla or wine and cook over a slow fire, stirring constantly and taking great care that the mixture does not burn. Cited from The International Jewish Cook Book, by Florence Kreisler Greenbaum
  • Make a custard with three eggs and about one pint of milk, flavor with vanilla and a small cup of white sugar. Cited from My Pet Recipes, Tried and True, by Various
  • Flavor with vanilla, and stir over the fire until melted so much that it will pour from the spoon. Cited from Chocolate and Cocoa Recipes, by Parloa, and Home Made Candy, by Hill
  • Flavor with vanilla, lemon or wine, and add the cream last of all. Cited from Miss Parloa's New Cook Book, by Maria Parloa
  • Flavor with vanilla, and mark off as you do the maple caramels. Cited from Holiday Stories for Young People, by Various
  • Remove from the fire, flavor with vanilla or lemon, pour into a mold, and set on ice till very cold and firm. Cited from The International Jewish Cook Book, by Florence Kreisler Greenbaum
  • Generally it is merely flavored with vanilla, but if chocolate flavoring is preferred it may be added. Cited from Woman's Institute Library of Cookery, Vol. 5
  • Beat with egg-beater or fork till it is stiff enough to put on without running off and flavor with vanilla. Cited from The Whitehouse Cookbook (1887), by Mrs. F.L. Gillette
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