Take as much flour as you would have dumplings in quantity, put it to a spoonful of sugar, a little salt, a little nutmeg, a spoonful of light yeast, and half a pound of currans well washed and cleaned, so knead them the stiffness you do a common dumpling, you must have white wine, sugar and butter for sauce; you may boil them either in a cloth or without; so serve them up.

Take a quartern of flour or more if you have occasion, and to every quartern of flour put a pound of butter, and a little salt, knead it with boiling water, then work it very well, and let it lie whilst it is cold.

Take a quartern of flour, and break into it a pound of butter in large pieces, knead it very stiff, handle it as lightly as you can, and roll it once or twice, then it is fit for use.

Take half a peck of fine flour, the yolks of six eggs and four whites, a little salt, a pint of ale yeast, and as much new milk made warm as will make it a thin light paste, stir it about with your hand, but be sure you don't knead them; have ready six wooden quarts or pint dishes, fill them with the paste, (not over full) let them stand a quarter of an hour to rise, then turn them out into the oven, and when they are baked rasp them.

They answer him: she kneads bread, she goes to get water.

In mixing paste, add the water very gradually, work the whole together with the knife-blade, and knead it until perfectly smooth.

Put the flour on the paste-board, work lightly into it 2 oz. of the butter, and then make a hole in the centre; into this well put the yolks of 2 eggs, the salt, and about 1/4 pint of water (the quantity of this latter ingredient must be regulated by the cook, as it is impossible to give the exact proportion of it); knead up the paste quickly and lightly, and, when quite smooth, roll it out square to the thickness of about 1/2 inch.

Knead the paste well, and let it be rather stiff, that the sides of the pie may be easily raised, and that they do not afterwards tumble or shrink.

When it is well mixed, knead it with the hands until quite stiff, dredging a little flour over the paste and board, to prevent them from sticking.

Toss on floured cloth or board and knead 5 minutes.

Knead, toss on a floured cloth or board, roll as thin as possible, sprinkle with flour, fold in layers about 2 inches wide, slice very thin, shake strips apart, and fry until delicately brown in 1 pint salad oil.

Work the reserved butter into 1 1/2 cups bread flour, mix to a dough with 5/8 cup ice water, knead 5 minutes, cover and let stand 5 minutes.

forming &c v.; formation, figuration, efformation^; sculpture; plasmation^. V. form, shape, figure, fashion, efform^, carve, cut, chisel, hew, cast; rough hew, rough cast; sketch; block out, hammer out; trim; lick into shape, put into shape; model, knead, work up into, set, mold, sculpture; cast, stamp; build &c (construct) 161.

penetrability. clay, wax, butter, dough, pudding; alumina, argil; cushion, pillow, feather bed, down, padding, wadding; foam. mollification; softening &c v.. V. render soft &c adj.; soften, mollify, mellow, relax, temper; mash, knead, squash. bend, yield, relent, relax, give. plasticize'.

The attendant now reappears, kneels beside us, and gently kneads us with dexterous hands.

On Beltan day all the boys in a township or hamlet meet in the moors; they cut a table in the green sod, of a round figure, by casting a trench in the ground of such circumference as to hold the whole company; they kindle a fire, and dress a meal of eggs and milk of the consistence of a custard; and then knead a cake of oatmeal, which is toasted at the embers against a stone.

"God might command the stones to be made bread, or the clouds to rain it; but he chooses rather to leave mankind to till, to sow, to reap, to gather into barns, to grind, to knead, to bake, and then to eat.

By this philosophy it was held that each man consists of about thirty pounds of solid matter, wet up with several buckets of water; that in youth his mother and sweetheart, kneads, rolls, pats and keeps him in shape, until his wife takes charge of him and makes him into large loaves or little cakes, according to family requirements; but must not stop kneading, rolling, patting, on pain of having him all flatten out.

Do not leave loose ends as you go on, straggling things, to be caught up and dragged along uneasily in foot-notes, but work them all in neatly, as Biddy at her bread-pan gradually kneads in all the outlying bits of dough, till she has one round and comely mass.

If for any reason it is not possible to knead the bread at once when it has arrived at this stage, do not allow it to stand, but take a knife or spoon and gently beat it back a little.

Knead thoroughly, and allow it to become light in mass; then shape into two loaves, allow it to rise again, and bake.

Knead for fifteen or twenty minutes very thoroughly, roll evenly, and cover the apples; put all in a warm place until the crust has become very light, then bake.

Add sufficient warm flour to mix soft, and knead thoroughly for fifteen or twenty minutes.

Take one pound of French roll dough, six ounces of fresh butter, two eggs, and as much flour as will be requisite to knead it together; roll in into the form of a long French roll, and cut it in thin round slices; set them at a short distance from the fire to rise, and then fry in the best Florence oil; when nearly cold, dip them in clarified sugar, flavored with essence of lemon.

Knead in bowl to smooth consistency.