Turn on a floured board, knead slightly and divide the dough into two equal parts.
Turn onto a floured board, knead slightly and roll out in a rectangular sheet one-fourth inch thick.
Toss on a floured board, roll out to one-half inch thickness, shape with a doughnut cutter, sprinkle with granulated sugar and bake ten to twelve minutes in a hot oven.
Pat into a rectangular shape, one-half inch thick, on a floured board.
Toss on a floured board, roll one inch thick, spread with butter, and sprinkle with the sugar and cinnamon, which have been well mixed.
Turn on a floured board, cut with small biscuit cutter, put into hot oven and bake twenty minutes.
Toss on floured board, divide in two parts, bake in hot oven on large cake tins.
Take onto a floured board, using a very little more flour if needed.
Now toss it on a well-floured board, cover with a hot bowl and keep in a warm place.
Roll this out very lightly on a well-floured board, brush over with a feather dipped in melted butter and strew thickly with chopped almonds, sultanas and currants.
Set to rise again for an hour, or longer; when light, stir down sponge and turn on to a well-floured board.
Roll out on a floured board, cut with a small cake cutter and bake in a moderate oven.
Mix in just enough flour so the cake dough may be rolled out quite thin on a floured board, using as little flour as possible.
So far from being a vegetarian, I am one of those who firmly believe in the advantages derived from a mixed diet.
It must be borne in mind that these figures represent only the wool actually exported, and do not include that kept back for Australian requirements.
Burney Yeo, and many more have given their advocacy to the same purpose.
Sift the flour into a basin, rub in the dripping very lightly until it is quite fine, mix into a very stiff dough with the water, turn on to a floured board, and knead into a smooth paste.
Mix into a very light dough with the milk, turn on to a floured board; divide into two parts.
Rub the butter into the flour, stir in the baking powder, and make into a very light dough with the milk; turn on to a floured board, knead for a few minutes, roll out about half an inch thick.
Roll out 1/4-inch thick on floured board; brush with melted butter, sprinkle with sugar, cinnamon and raisins.
Turn this on to floured board, and work well with hands until it will no longer stick to fingers and forms a perfectly smooth dough.
Form with the hand into dough and roll out on a floured board to quarter inch thickness.
Roll in a long piece on floured board, fold in three, turn rough edges toward you and roll out again, continuing this for five times.
Turn out on a floured board, cut off one-third of it, and put one side for the lid.
When as smooth as you can get it that way, turn out on a floured board, and knead for fifteen or twenty minutes.
Sprinkle with salt and pepper and rub well with chicken-fat.
Cut off the nails, then cut off the head, turn back the skin and cut the neck off quite close; take out windpipe and crop, cutting off close to the body.
Roll out on a floured board, cut into oblong pieces, and with a floured knife make a deep crease through the center of each roll.
Turn out on a floured board, and knead until soft and elastic.
Knead again slightly, and roll out on a floured board until 1/3 of an inch in thickness.
Roll out dough to ½ inch thickness on a floured board.
Knead dough slightly on floured board, form into a smooth ball.
Roll out the dough very thin on a floured board to about ⅛ inch thick.
Knead thoroughly, divide into 2 portions and roll each out as thin as possible, on a floured board.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "floured board" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
