81.   Add the flour, a little at a time, and keep whisking until you have a thick, creamy batter with no lumps.

82.   Continue adding flour a tablespoon at a time, up to a full cup, until there is the first sign of a malleable nonsticky mass of dough.

83.   Cream butter, add flour, work until smooth, and add bit by bit to stock in stewpan, stirring constantly.

84.   Cream butter, adding flour gradually.

85.   Do not add more flour than necessary.

86.   During kneading, add flour, a tablespoon at a time, if the dough is excessively sticky.

87.   Elsewhere in northern Italy, coarse buckwheat flour is added to cornmeal for polenta served with a cheese sauce.

88.   Gradually add all-purpose flour, stirring with a wooden spoon until a stiff dough has formed.

89.   Gradually add flour, stirring until smooth.

90.   Gradually add flour.