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1 Then remove and beat until quite cool and pour into buttered tins .
2 Place on buttered tins and bake in a quick oven a light brown.
3 Bake nearly an hour in well- buttered tins , not very shallow.
4 Although differences were subtle, we preferred the flavor of the muffins baked in buttered tins .
5 Bake on waxed or buttered tins , an inch apart.
6 They may be dropped by spoonfuls on buttered tins and baked, if cups are not convenient.
7 Lay them on buttered tins , and bake them in a quick oven from five to ten minutes.
8 Mix thoroughly with a spoon; drop and spread in small cakes on buttered tins ; bake until slightly browned.
9 Bake in small buttered tins in a very hot oven.-JanetM. Hill, in "Boston Cooking School Magazine."
10 Bake in buttered gem-pans, or drop the batter, a teaspoonful at a time, in rows on flat buttered tins .
11 Lay them on buttered tins and bake them with rather a brisk fire, but see that they do not burn.
12 Pour the dough to the depth of about half an inch into well- buttered tins and bake in a slow oven for one-half hour.
13 Pour a bunt kitchen dough into long, well- buttered tins , and when baked remove from the oven and cover thickly with boiled chocolate icing.
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