So vainly shall Virginia set her battle in array; In vain her trampling squadrons knead the winter snow with clay.
A tribe of female hands, but manly hearts, Forsake at home their pasty crust and tarts, To knead the dirt, the samplers down they hurl, Their undulating silks they closely furl.
Rub four ounces of butter into a quart of flour, make it into paste with milk, knead it well, roll it as thin as paper, and bake it to look white.
Rub a large spoonful of butter into a quart of risen dough, knead it well, and make it into biscuit, either thick or thin: bake them quickly.
Knead again slightly, and roll out on a floured board until 1/3 of an inch in thickness.
When as smooth as you can get it that way, turn out on a floured board, and knead for fifteen or twenty minutes.
Proceed, after some time of this, to rub and knead the haunch, thigh, and leg with the same hot oil.
Hot olive oil or occasionally cold drawn oil of mustard is gently rubbed on the stiff parts; when this cloth is removed, gently knead or squeeze the oil into the muscles.
Thoroughly knead and twist it, so that all is penetrated by the moist heat (see illustration, page 32).
Rub the back first, and gently "shampoo" all the muscles; that is, knead and move the muscles under the skin so as to make them rub over one another.
When too stiff to work with spoon take it in the hands and knead until it is smooth and velvety.
If you are going to put the chocolate on with the hands it should be allowed to get nearly cool, and then knead well.
Work with a wooden spoon from the sides of the dish until it becomes creamy and smooth; then gather up in the hands and knead thoroughly.
Pour on a platter or marble slab and work with a spoon until it is cool enough to work with the hands, and then knead until it is like dough.
Add enough flour to knead into a stiff dough, roll thin, cut into stars, rounds or squares.
Then after three days knead the bread and soil together and make the cow eat it, and her milk will be restored.
Stone and chop enough to make a cupful, and knead into a loaf of white bread just before setting to rise for the last time.
Knead thoroughly about fifteen minutes and set to rise.
Knead well at night at least fifteen minutes, set to rise.
In the morning add half a cup of Porto Rico molasses and Graham flour enough to knead well, let it rise for three hours, knead again, make into loaves and set in a warm place to rise.
They knead the excavated rubbish into pellets, take up the mass of earth and carry it outside.
Fresh layers are swiftly added to the dab of clay; and soon the tube is divided by a partition which has a circular opening at the side of it, a sort of dog-hole through which the Osmia will proceed to knead the Bee-bread.
When the necessary amount is obtained, she will knead it with the tip of her mandibles and shape it with her feet into a little ball.
Let rise again; kneadout soft; let rise again; cut out; put in pans; let rise once more.
In the morning, have the flour warm; mix till stiff enough to knead on the board, and knead thoroughly for half an hour; rub melted lard over top, and set in a warm place to rise.
Salt and kneadsame as light dough and set to rise.
Abraham hurried into the tent to Sarah, and said, "Quickly make ready three measures of fine meal, knead it, and make cakes.
The children gather wood, and the fathers kindle the fire, and the women knead the dough, to make cakes to the queen of the sky, and to pour out drink offerings to other gods, that they may provoke me to anger.
Stir the whole well together, then knead the mass in water, in order to incorporate the alabaster thoroughly with the rosin and wax.
Knead in flour to make it sufficiently stiff to roll out--keep it in a warm place, till risen again.
When light, knead in flour till stiff enough to mould up, then let it stand till risen again, before moulding it up.
Then pour the yeast into a bread-pan; add a pint and a half of warm water, or half water and half milk, and flour enough to knead into loaves.
Knead it well for about fifteen or twenty minutes, make into small biscuits, place in a greased pan, and let them rise until about even with the top of the pan.
In summer you had better add one-half a teaspoonful of soda when you knead it the second time, or you may wet it with water and add another bit of butter.
Let it rise over night; in the morning, add two well-beaten eggs; knead thoroughly and let it rise again.
Knead but little harder than for biscuit and bake as soon as it rises to the top of the tin.
Add a fresh quantity of the latter, knead them in the Hog's Lard, and let them lie together two days as before; then gently simmer the mixture in a vapour-bath.
Beat in the same manner the Crumb of two French Bricks, with four Yolks of Eggs boiled hard, and with the addition of some fresh Milk knead them into a paste, which incorporate with that of the Almonds.
Reduce the whole to fine powder, which kneadinto a Paste with the Soap; adding a few grains of Musk or Ambergrise.
This purgation may the better suffice, if while drying in the sun, you take care to knead the Snuff into a cake several times, and often sprinkle it with some sweet-scented Water.
When it is dissolved, add a little Orange Flower-water, andknead the whole into a very stiff Paste with the best Starch finely powdered.
Knead a Loaf with three pounds of Wheaten Flour, a pound of Bean Flour, and Goats Milk, with Mild Yeast or Leaven.
Knead the whole into a Paste with Whites of Eggs, and a quarter of a pound of Gum Tragacanth dissolved in Rose-water, and then form it into Wash-balls according to the usual method.
Stir in flour until stiff, then knead until dough is smooth and elastic, using 6 to 8 cups of Gold Medal Flour.
Turn out on molding board, knead lightly, shape into loaves, put in well buttered pans, let raise ¾ hour.
Knead it half an hour, or till smooth and fine grained.
Knead this dough quickly until it loses its stickiness.
Add Gold Medal flour and knead until smooth, brush butter over top of dough, cover and let raise to twice original size.
Mix andknead well, put in warm place to rise 1½ hours, or until light.
Put to rise and knead lightly the second time; put in pans to rise again.
Knead lightly and roll out thin into oblong sheet.
Let it rise again until it is twice its original bulk, place on your molding board, knead lightly and roll into a sheet half an inch thick.
Knead enough Gold Medal Flour in to roll out nicely.
Some people do not set a soft sponge for flour bread; they knead it up all ready to put in the pans the night before, and leave it to rise.
When it is cool, pour in your rye; add two gills of lively yeast, and mix it with water as stiff as you can knead it.
Knead it up pretty stiff, and put it into well greased pans, and let it stand in a cool or warm place, according to the weather.
Let stand for an hour or so, then kneadit well and make into loaves, letting them stand another hour, or until well risen.
Let it rise, and when very light, work in one egg and two spoonfuls of butter, and knead in flour till stiff enough to roll.
Ceres taught the Greeks how to cultivate corn; they learned from Megalarte and Megalomaze how to knead flour and bake it in ovens.
When the sugar is ready for removal, turn it upon a marble slab, stir till it becomes thick, then knead till stiff enough to form into balls.
When light stir in as much flour as will make a dough, knead it well and let it rise again.
Knead the dough, roll it out rather thin, cut the cakes, butter your tins, put them on so as not to touch each other.
Knead it well, set it to rise; when light mould it out in loaves, grease your pans, and when it gets light again bake it.
Knead it well for a very long time, then roll it out in sheets, and with a sharp knife cut it in squares, butter your tins, and bake them in a hot oven.
Knead it well, roll it out thin, then knead it up again until it is smooth and light.
Knead the dough, set it away to rise, when it is light mould out your rolls, place them on buttered tins, let them rise and bake them.
Knead the dough well, then roll it out, sprinkle over it a portion of the reserved flour, roll it out again and sprinkle on more flour till all the flour is used.
In the morning stir in as much flour as will form a dough, knead it well, and if the weather is cold set it in a warm place to rise.
Knead it well, roll it out in sheets, cut it in cakes.
Knead the dough well, roll it out in sheets, cut it in cakes, place them on tins, wash them over with molasses and water, and bake in a cool oven.
Knead it till it becomes perfectly smooth and light.
Knead it well, roll it out in sheets, cut it in cakes with a cake-cutter or the rim of a tumbler, place them on tins and bake them in a moderately hot oven.
Knead it well, make it out in small cakes, bake them on tins in a very moderate oven.
Mix all thoroughly, knead the dough well, let it rise, when light make it out into cakes, put them in buttered pans, let them stand till they rise again and bake them.
