"Wheat flour" Quotes from Famous Books
 ... is moderately warm in autumn or the spring, take of your best stock yeast that has fermented about twenty four hours, and stir it thick with the coarsest middlings of wheat flour, add small quantity of whiskey, in which, previously dissolve a little salt, when you have stirred the middlings with a stick, rub it between your hands until it becomes pretty dry, then spread it out thin, on a board ...
— The Practical Distiller • Samuel McHarry
... meant the ordinary wheat flour. It should not be too moist, should have a fine white appearance, remain lumpy, or hold its form, on pressure, not show any particles which cannot be crushed, and when a handful is thrown against the wall, part of it should adhere. The odor and taste should be ...
— The Home Medical Library, Volume V (of VI) • Various
... cup corn meal, one cup wheat flour, one large cup raisins, one teaspoon baking soda, one half cup warm water, one pinch of salt. Steam four hours: nice sliced and ...
— My Pet Recipes, Tried and True - Contributed by the Ladies and Friends of St. Andrew's Church, Quebec • Various
... the steps she saw the mischance. "Good gracious!" she cried. "What shall I do now to stop Frederick knowing it!" She thought for a while, and at last she remembered that up in the garret was still standing a sack of the finest wheat flour from the last fair, and she would fetch that down and strew it over the beer. "Yes," said she, "he who saves a thing when he ought, has it afterwards when he needs it," and she climbed up to the garret and carried the sack below, and threw it straight down on the can of ...
— Household Tales by Brothers Grimm • Grimm Brothers
... opened which was packed at Rio Janeiro nearly two years ago, and proved as sound, sweet, and in all respects as good, as on the day when it was enclosed. This bread is manufactured of a mixture in certain proportions of rice, meal, and wheat flour. ...
— The Economist - Volume 1, No. 3 • Various
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