"Floury" Quotes from Famous Books
 ... head. And Snooky, with guile in her heart, raised one fat, dimpled hand above the fence and waved it friendlily. Blanche Devine waved back. Thus encouraged, Snooky's two hands wigwagged frantically above the pickets. Blanche Devine hesitated a moment, her floury hand on her hip. Then she went to the pantry shelf and took out a clean white saucer. She selected from the brown jar on the table three of the brownest, crumbliest, most perfect cookies, with a walnut meat ...
— Cheerful—By Request • Edna Ferber
... Platter, White Lion Street, Bishopsgate. Thither I adjourned, and, after drinking the conventional glass of bitter at the bar, asked for a baker. One came forth from an inner chamber, looking sleepy, as bakers always look. In the penetralia of the parlour which he left I saw a group of floury comrades, the prominent features of the gathering being depression and bagatelle. By my comatose friend I was referred to the Admiral Carter, in Bartholomew Close, where the men's committee sat daily at four. The society in front of the bar there was much more cheerful than ...
— Mystic London: - or, Phases of occult life in the metropolis • Charles Maurice Davies
... presented a different appearance from her own. There was the same large stove opposite the door, the same rough table in the centre and wooden chairs round, but the floor was dirty and gritty, quite unlike Katrine's, which always maintained a white and floury look from her constant attentions, and the stove looked rusty and uncleaned. The small square panes of the window, too, hardly let in any light, they were so obscured by dust inside and snow frozen on ...
— A Girl of the Klondike • Victoria Cross
... old Colonel up at the Place, to be sure," said Dawlish, advancing his floury person towards the doorway in which stood ...
— The Safety Curtain, and Other Stories • Ethel M. Dell
... chuck steak; put it on to stew with salt, pepper and a little nutmeg and the juice of a lemon. Cook a few forcemeat balls, made very small, and a few potatoes cut in small pieces. Make ready a crust as follows: Boil four or five large floury potatoes; when done, strain and mash with salt and pepper, a little chopped parsley and a little melted fat; mix it with two well-beaten eggs; then put a layer of it around the bottom and sides of a deep pie-dish; lay in the stew, cover with the balance of the potato; brush it over with ...
— The International Jewish Cook Book • Florence Kreisler Greenbaum |
