Toss the veal in the seasoned flour, then brown quickly on both sides.

Dredge half of the chicken pieces in the seasoned flour, shaking off the excess.

Dredge the scallops in the flour, seasoned to taste with pepper.

Dip them in milk, then in flour seasoned with salt and pepper.

Take the chicken pieces out of the buttermilk, and shake them in the bag with the seasoned flour, one or two at a time.

Drain, pat the fillets dry and dust with seasoned flour.

Dust them with seasoned flour and fry in deep fat until light brown, taking care to keep them separated.

Dredge the chicken all over in the flour seasoned with salt and pepper.

A glass pie plate full of seasoned flour sat on the edge of the stove.

Lightly dust the flounder on both sides with the seasoned flour.