It's been through the mill

Usage examples of flour.

Bay, sitting next to a fire, holding a royal warrant from King Charles I and waiting for the Assiniboine and Cree to bring in a fresh pile of beaver pelts he could benevolently exchange for a few barrels of flour and sugar.

Their life was rougher than it had been, for they had now to subsist entirely upon the spoils of the chase, and bread made of ground acorns and beechnuts, mixed with a very small portion of flour.

Pollen proved no trouble for the bees, either, if they needed it, for flour has long been fed to bees as a pollen substitute, and plenty of old bread and cake lay in the garbage cans.

Sultana and raisin jars were thoroughly shaken and stirred, and the flour bins raked with a fork.

But bitterweed was something the shelters kept, right along with the tea, the salt, and the flour.

What with that and flour dust even the blindest cop would have little difficulty in buttoning me on to the crime.

Put the remaining onion into a stew pan, with a tablespoonful of butter, a half-tablespoonful of flour, and after it boils up once, add a half-cup of milk, a teaspoonful of parsley, salt and pepper, boil up again, pour over onions and serve.

The instant it boils add quickly one and one-half cups of sifted pastry flour.

When mixed with flour, and spread on linen, or leather, it has long been a simple remedy for bringing boils to maturity.

Sacred terraced basket bowls for medicine flour or meal, carried by chief priests of sacred dancers.

The brakeman and then the engineer went down like suddenly dropped sacks of flour.

His cruising grounds were the West India Islands, and his merchandise was flour and corn meal ground at the Brandywine Mills at Wilmington, Delaware.

The branny portion of a kernel of wheat consists of various nutritive elements, with more than five times the amount of phosphate of lime contained in fine bolted flour.

But like all whole-grain breads, the strong taste of unrefined flour obscures the more delicate flavors I am after.

The principal forms in which starch comes upon our tables are meals and flours, and the various breads, cakes, mushes, and puddings made out of these.