Browned Flour
Sift some fine flour, spread it on a large dish, or clean tin-pan. Place it before the fire, so as to brown but not to scorch or burn. It will color first at the edges; therefore watch it, and keep it evenly mixed with the white flour from the centre. When all is nicely browned, set it to cool, and then put it away for use in a large clean bottle or jar, well corked. Flour may be browned in an oven, after baking is over, taking care to stir it well.—Have two dredging boxes. One for browned flour and one for white. It is convenient also to have dredging-boxes for powdered herbs. The cost of these boxes is very trifling, and it saves time and trouble to have things ready when wanted. A small sieve for powdered white sugar is indispensable.