A cupful of floured chopped nuts may be added to the cake batter before baking, if nut loaf is liked, and sometimes I place a half English walnut in the center of the frosting on each diamond.
Drop by teaspoonful into floured tins and bake in a very moderate oven.
Set to rise again for an hour, or longer; when light, stir down sponge and turn on to a well-floured board.
Lay the well-floured slices of tomatoes in hot bacon fat and one tablespoon of butter and fry brown on both sides.
Press the dough on a floured form or mold, lift the mold, cut out the cakes thus designed and let lie until next day on a floured bread board.
Set to rise in a warm place; when light and spongy, roll out on a well-floured bake-board and cut into round cakes with a hole in the centre.
Beat into this the two unbeaten eggs (one at a time), then add about 3/4 of a cup of coarsely chopped black walnut meats or the same quantity of well-floured raisins may be substituted for the walnut meats.
Turn out on a well-floured bread board and knead about five minutes.
Shape into a long, narrow roll with the hands, on a well-floured bake-board.
Roll half the dough in three long strips on the floured bake-board with the hands, then braid them together.
Drop teaspoonfuls of this batter on a greased, floured baking tin.
Form into round dumplings, place on a well-floured bake-board to rise slowly.
Mix lightly, and lay on a buttered and floured pan, in the shape of rocks, using a fork to form them.
Roll on floured board into the form of a large cork.
Mix, and lay out on a greased and floured pan in drops about one and one-half inches in diameter.
Roll out on flouredboard about one-half inch thick, and place in the center one pound of butter, well-worked and flexible.
With lightly floured hands make each portion into a ball, set the balls in a baking dish, then press into each a hard-boiled egg.
Roll it on a well-floured board until it is about 1/4 inch thick and twice as long as it is wide.
Toss this on a floured board, and beat it with a rolling pin for 30 minutes, folding the dough over every few seconds.
Bake in three buttered and floured shallow cake tins, and spread between the layers and on top the following icing: Put in a saucepan three cups sugar, one cup water.
Place on the floured board, let rise one hour, turn and let rise again.
Cover and let rise light, turn on to a floured board and roll out lightly.
Divide and mold the mixture into small round cakes with floured hands.
Let it rise again, toss on floured board, pat and roll out.
Steep the chicken in this marinade three hours, having dried the pieces and floured them.
Beat just enough to make smooth, then fold in lightly the stiffly beaten whites of two eggs and pour into an oblong shallow pan that is buttered, floured and rapped to shake out all that is superfluous.
Place them on a floured baking sheet and cook in a quick oven.
Stir just enough to make a stiff dough, toss on to the lightly floured molding board and knead another cupful of flour into it.
Mix well, turn onto floured board, roll out one-half inch thick, cover with the apple and roll up like a jelly roll.
Mix with about seven-eighths cup of milk, turn out on a well floured board and pat out half an inch thick.
When as smooth as you can get it that way, turn out on a floured board, and knead for fifteen or twenty minutes.
Mix up well with the fork into a soft dough, and turn out on a floured bread-board.
Add just enough ice-water to make a stiff dough, and turn out with as little handling as possible on a floured bread-board.
This will make a thick mass which is to be turned out as soft as can be handled, half at a time, on a well-floured bread board.
Make a soft biscuit dough; then put on a well-floured baking-board and roll out one-half inch thick.
Lay on a well-floured baking-board and roll 1 inch thick.
Lay on a well-floured baking-board and roll out thin.
Roll out on a well-floured baking-board as thin as possible.
Put each one in a small floured bag, and fill the bags about half full of unground rice.
Roll out thin on floured board; cut with any fancy-shaped cooky cutter; sprinkle with granulated sugar or put a raisin or nut in the center of each.
When the batter is too stiff to beat, take it out on to a cold floured board and knead, using as little flour as possible, until smooth and elastic.
This pudding is very good with a quarter of a pound of currants and a quarter of a pound of raisins, floured and stirred into the batter.
Add the spice and liquor very gradually, then the fruit, which must be floured before it is put in, or it will settle at the bottom of the cake and burn.
Stir in the fruit, which must be flouredto prevent it from sinking to the bottom of the cake.
Drop the mixture from a teaspoon into a floured pan and bake in moderate oven.
Toss onfloured board, divide in two parts, bake in hot oven on large cake tins.
Take onto a floured board and using rest of flour kneed and roll about half an inch thick and cut with small round cutters.
Take onto a floured board, using a very little more flour if needed.
Turn on a floured board, cut with small biscuit cutter, put into hot oven and bake twenty minutes.
Cut into small rounds, prick well with a fork, put on to a floured tin and bake for about ten minutes.
Put on to a floured tin and bake in a hot oven from fifteen to twenty minutes.
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.
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.
Toss upon a floured board and roll to 1/4 inch or less in thickness.
Divide into buttered and floured layer tins and bake in a moderate oven for twenty minutes.
Add ice water until the mixture holds together; then roll on a floured board.
Now add a very small quantity of milk and work into a dough that is easily rolled and flattened on a floured board.
Divide in half, pat gently on floured marble slab, and roll out thin.
After all are cut, mix them lightly together, and to prevent their sticking together keep them floured a little till you are ready to drop them into the soup, which should be done a few minutes before serving.
Bake in a buttered and floured pan, and remove from the pan as soon as done.
Lastly, mix in the floured raisins, a few at a time, stirring the whole very hard.
Dredge the raisins and peel thickly with flour to prevent their sinking or clodding, tumbling them about with your hands that they may be well floured all over.
No; but remember that mutton will keep for six weeks in cold, dry weather, even when not frozen, if it is well floured and a little ginger is put in the crevices.
When all was done shefloured it, sprinkled a little salt over it and it was ready for the oven.
While this was heating, I cut the mush in slices, floured each, and when the dripping was smoking hot I laid them in; I tasted the hash, and found it just right.
Half a dozen lean chops from the neck were floured and put in a saucepan with two onions and a tea-spoonful of butter, and quickly browned; but the onion was not allowed to burn, and therefore it was all kept moving about.
A flouredcloth was now put over the pudding, and a string passed twice round the flaring parts and tied securely.
Simmer ten minutes, or until tender; stir in a lump of floured butter, season with pepper and salt; cook two minutes, and dish.
Heat the milk in a separate vessel; stir in the floured butter; boil until it thickens, and pour into the tureen.
Beat in butter, pepper, salt, and eggs, and boil in a buttered mould or flouredcloth one hour.
Baste the roll up in a bag floured well on the inside, and make a “felled” seam at the open end to keep out the water.
When very hot, stir in the floured butter, and, when this is mixed, the cream.
Then stir in the floured butter, pepper, and catsup; cover again, and simmer fifteen minutes.
Then season; stir in the floured butter; simmer three minutes, add the lemon-juice, and pour out.
Make the cold mashed potato left from yesterday into flat, round cakes; flour abundantly; lay in a floured baking-pan and set in a hot oven to brown.
Make into oval balls or rolls, with well-floured hands.
Roll them in flour; set in a floured pie-dish, not touching each other, and leave in a quick oven until crusted over.
When it is again hot, stir in the floured butter, and after boiling one minute, the catsup.
When cold, make into long rolls with floured hands, flour each well by rolling upon a dish, and fry to a yellow-brown in sweet lard.
Strew a little onion in the bottom of a bake-dish; put in a layer of meat, peppered and salted; scatter bits of floured butter over it; then more onion.
Currants should be cleaned, washed and dried and floured (to which flour some of the baking powder should be added).
Turn the dough out on a well floured board, pat lightly into a flat cake and roll gently till half inch thick.
Add the liquid gradually, mixing and cutting with a knife until the dough is light and spongy; turn it out on a well floured board, pat into a flat cake and roll gently till 1/2 an inch thick.
When thoroughly blended, toss on floured board and knead, using enough flour to prevent sticking.
Cover these floured potatoes with small bits of butter.
Make the dough as soft as may be, not batter but very soft dough, stiff enough, however, to roll between your well-floured hands.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "floured" in a variety of sentences. We hope that you will now be able to make sentences using this word.
