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More "Strainer" Quotes from Famous Books
 ... bright in the morning the daylight pressed in on us, and when it grew dark the twilight came in there, and the stars glimmered through. Then we spread our bed-things out, and we went to sleep together with play and frolic. We had a kettle and a roasting-spit in the house, and also a pot-ladle and strainer, and the men brought in the stock of provisions in bags. Of the things they brought, one thing was as appetizing as the other. Now, it seems the cooks and servants eat all the best bits. God preserve me from them! Our homes are ruined ...
— Armenian Literature • Anonymous
... the perforation denotes that this strainer was used for straining wine. Various other strainers of simpler design, with and without handles, were used in the kitchen and bakery. Ntl. Mus., Naples, 77602; ...
— Cooking and Dining in Imperial Rome • Apicius
... brewed. The depth of water over the barley in the steep need not exceed two or three inches, but should not be less. When the barley has remained in steep the necessary time, the water is let off by a plug hole at the bottom of the steep, with a strainer on the inside of the hole; when the barley is thus sufficiently strained, it should be let down by a plug hole in the bottom of the steep into the couch frame on the lower floor, (or adjoining to it, which would ...
— The American Practical Brewer and Tanner • Joseph Coppinger
... a school of small sea animals with open mouth, takes in a great quantity of water, and the fringe of whalebone acts as a strainer, letting out the water and retaining the food. In like manner the devil fish feeds, except that it has no whalebone. Its "horns" help it to ...
— Tom Swift and his Undersea Search - or, The Treasure on the Floor of the Atlantic • Victor Appleton
... the most difficult of birds to study from life, and all accounts of their feeding habits must therefore be received with caution, particularly that which compares the bristles on the mouth with baleen in whales, serving as a sort of strainer for the capture of minute flying prey. This is an interesting suggestion, and may even be sober fact; but its adoption would necessitate the bird flying open-mouthed among the oaks and other trees beneath which it finds the yellow underwings and cockchafers on which it feeds, and I have more ...
— Birds in the Calendar • Frederick G. Aflalo
... in those who sit before the Sages: Those who act as a sponge, a funnel, a strainer, and a sieve; as a sponge which sucks up all, as a funnel which receives at one end and lets out at the other, as a strainer which lets the wine pass through, but retains the lees, and as a sieve which lets the bran pass through but retains the ...
— Hebrew Literature
... grain and legumes Economical value of such soups Digestibility of soups Cooking of material for soups Use of a colander in preparing soups Quantity of salt required Flavoring soups Seasoning of soup Chinese soup strainer Whole grains, macaroni, shredded vegetables, etc., for soups Milk in the preparation of soups Consistency of soups Preparation of soups from left-over fragments Croutons Recipes: Asparagus soup Baked bean soup Bean and corn soup Bean and hominy soup Bean ...
— Science in the Kitchen. • Mrs. E. E. Kellogg
... bronze were also common: they varied from five feet to eighteen inches in height, and from two feet and a half to six feet in diameter. Jugs, funnels, ladles, and jars have been found in the same metal; one of the funnels is shaped nearly like a modern wine strainer. [PLATE ...
— The Seven Great Monarchies Of The Ancient Eastern World, Vol 2. (of 7): Assyria • George Rawlinson
... in patience; the short quarter of an hour developed into a long half-hour, when tea arrived: small cups, small tea pot, usual strainer, straw-coloured infusion; still, it just saved our reason. H.C. felt that he should never write another line of poetry; the tobacco fumes had taken an opium effect upon me, and I began to see visions and imagined ourselves in Dante's ...
— The Argosy - Vol. 51, No. 1, January, 1891 • Various
... throw a little salt over it to harden it, and let it stand an hour. Score and brown it upon a buttered gridiron. Lay it upon a strainer with some fresh mushrooms, a white onion sliced, a sprig of parsley, a few pepper corns, four cloves, a little mace, a pinch of cayenne, the juice and grated rind of a lemon, a pint of claret, and one of water. Cover the kettle well, simmer slowly, and when done, ...
— 365 Luncheon Dishes - A Luncheon Dish for Every Day in the Year • Anonymous
... benefit, mind: you are to see with her eyes, that you may not disappoint your own appetites: which does not hurt the flesh, certainly; but does damage the conscience; and from the moment you have once succumbed, that function ceases to perform its office of moral strainer ...
— The Shaving of Shagpat • George Meredith
... how they should dwell; How live, free from the snares of love and wealth; What eat and drink and carry—three plain cloths, Yellow, of stitched stuff, worn with shoulder bare A girdle, almsbowl, strainer. Thus he laid The great foundations of our Sangha well, That noble Order of the Yellow Robe Which to this day standeth to ...
— The Light of Asia • Sir Edwin Arnold
... outside skin is grated down, and made up in rolls of about half a pound each, which they cover neatly with leaves and bake for near half an hour. An equal quantity of ripe coconut meat is likewise grated, from which through a strainer the rich milky juice is expressed. This juice is heated by putting smooth hot stones in the vessel that contains it, and the tarro is then mixed with it and kept constantly stirring to prevent burning till it is ready, which ...
— A Voyage to the South Sea • William Bligh
... yolks of four eggs, and beat them with a little cream, and stir them into it, and so let it boyl a little after the eggs are in: then have ready blanched and beaten twenty almonds (kept from oyling), with a little rosewater; then take a boulter strainer, and rub your almonds with a little of your furmety through the strainer, but set on the fire no more: and stir in a little salt, and a little sliced nutmeg, pickt out of the great pieces of it, and put it in a dish, ...
— The Gold that Glitters - The Mistakes of Jenny Lavender • Emily Sarah Holt
... into the dish While Mary held the strainer, I summoned heart to speak my wish, And, oh! her blush ...
— In the Days When the World Was Wide and Other Verses • Henry Lawson
... among those who sit for instruction, before the wise, and they may be respectively compared to a sponge, a funnel, a strainer, and a sieve; the sponge imbibes all, the funnel receives at one end and discharges at the other, the strainer suffers the wine to pass through, but retains the lees, and the sieve recovers the bran, ...
— Hebraic Literature; Translations from the Talmud, Midrashim and - Kabbala • Various
... that she must consult Brother Goshorn, the antiquated class-leader at the cross-roads. Brother Goshorn was a good man, but Jonas had a great contempt for him. He was a strainer out of gnats, though I do not think he swallowed camels. He always stood at the door of the love-feast and kept out every woman with jewelry, every girl who had an "artificial" in her bonnet, every one who wore curls, every man whose hair was beyond what he considered the regulation length ...
— The End Of The World - A Love Story • Edward Eggleston
... the ingredients together and digest in my Spiritus Universalis, with a warm digestion, from the change of the moon to the full, and pass through a fine strainer. This Elixer is temperately hot and moist, Digestive, Lenitive, Dissolutive, Aperative, Strengthening and Glutinative; it opens obstructions, proves Hypnotick and Styptick, is Cardiack, and may become Alexpharmick. It is not specially great for any one Single Distemper, but of much ...
— Primitive Psycho-Therapy and Quackery • Robert Means Lawrence
... the fish or flesh is to be boiled. Among others, an experiment of this kind was tried upon a turbot, which appeared to be too far gone to be eatable; the cook, as advised, put three or four pieces of charcoal, each the size of an egg, under the strainer in the fish-kettle; after boiling the proper time, the turbot came to the table ...
— Enquire Within Upon Everything - The Great Victorian Domestic Standby • Anonymous
... potatoes; season with one tablespoonful of soft butter, one-half saltspoon of white pepper, one-half teaspoon of salt, one-half teaspoon of celery salt, a few drops of onion juice, and some egg; mix well till light; rub through a strainer; return to the fire and stir till the potato cleaves the dish. When cool, shape into balls, then into cylinders; roil in fine bread or cracker crumbs; dip in beaten egg, then in crumbs again, and fry ...
— Recipes Tried and True • the Ladies' Aid Society
... commonplace. Many other cases might be quoted. Hymns and songs to the Virgin exhibit the same characteristics of form. The few Provencal words which became English are interesting;[38] colander or cullender (now a vegetable strainer; Prov. colador), funnel, puncheon, rack, spigot, league, noose are directly derived from Provencal and not through Northern French and are words connected with shipping and the wine trade, the port for ...
— The Troubadours • H.J. Chaytor
... a challenge, couched in language so scathingly hot that it burnt holes through the paper, and when it reached Smith it was riddled like an old-fashioned milk-strainer. No notice was taken of the challenge, and Culkins' wrath became absolutely terrific. He wrote handbills, which he endeavoured to have printed, posting Smith as a coward. He wrote a communication for the "New ...
— The Complete Works of Artemus Ward, Part 3 • Charles Farrar Browne
... set of mugs; three dippers; a pint, quart, and gallon measure; a set of scales and weights; three or four pails, painted on the outside; a slop-bucket with a tight cover, painted on the outside; a milk-strainer; a gravy-strainer; a colander; a dredging-box; a pepper-box; a large and small grater; a cheese-box; also a large box for cake, and a still larger one for bread, with tight covers. Bread, cake, and cheese, shut up in this way, will not grow dry ...
— The American Woman's Home • Catherine E. Beecher and Harriet Beecher Stowe
... realize that the woman was in a hurry to get rid of her and she hastened away, relieved yet puzzled at the whole affair. She rode down into the village mechanically and bought a spool of silk and the coffee strainer which had been her legitimate errand to the village, and turning back had scarcely passed the last house before she saw the Chief's car coming toward her, and Mark, his face white and haggard, looking out from the back seat. He drew back as ...
— The City of Fire • Grace Livingston Hill
... important that the parsley be blanched. To blanch parsley means to throw it for a few seconds into boiling water. By this means a dull green becomes a bright green. The best method to blanch parsley is to place it in a strainer and dip the strainer for a few seconds in a saucepan of boiling water. By comparing the colour of the parsley that has been so treated with some that has not been blanched, cooks will at once see the importance of the operation so far as ...
— Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet • A. G. Payne
... finger, which float by millions in the Arctic Ocean. The whalebone whales, after letting their huge mouths fill with the sea-water in which these creatures are floating, squeeze it out through the strainer formed by the whalebone palisade on each side—by raising the tongue and floor of the mouth. The water passes out through the strainer, and the ...
— More Science From an Easy Chair • Sir E. Ray (Edwin Ray) Lankester
... remainder on to cook in a stew-pan. Mix the flour with the cold milk, and stir into the boiling milk. Cook for 10 minutes, then add the salt, pepper and butter. Stir the soda into the hot tomatoes and stir 1/2 minute, then rub through a strainer. Add the strained tomatoes to the thickened milk, and serve ...
— Public School Domestic Science • Mrs. J. Hoodless
... went on Simple Simon. "You know in the Mother Goose book I have to go for water, in my mother's sieve. But soon it all ran through." And then, cried Simple Simon, "Oh, dear, what shall I do?" And he held out a sieve, just like a coffee strainer, full of little holes. "How can I ever get water in that?" he asked. "I've tried and tried, but I can't. No one can! It all ...
— Uncle Wiggily and Old Mother Hubbard - Adventures of the Rabbit Gentleman with the Mother Goose Characters • Howard R. Garis
... running; and no more inconvenience arises than an extra puff of dense smoke for a moment, in consequence of the sudden admission of too much fuel. Besides the two strainers in the manhole of the petroleum tank on the tender, there should be another strainer at the outlet valve inside the tank, having a mesh of ...
— Scientific American Supplement, No. 455, September 20, 1884 • Various
... said, I said, and I said, so I did. It's perfectly clear, as the strainer said to ...
— The Rover Boys on the Plains - The Mystery of Red Rock Ranch • Arthur Winfield
... PURE ESSENCE OF LEMON.—In order to save the trouble of putting jelly through a strainer when required for invalids, we have introduced our Citric Acid and Essence of Lemon, and by their use a jelly clear enough for all ordinary purposes is made ...
— Nelson's Home Comforts - Thirteenth Edition • Mary Hooper
... a careful adjustment of the weight, W, the angle through which the valve opens, and the magnitude of the vessel, C. It is an advantage to make the vessel, C, somewhat broader in proportion to its height than represented, and to provide it with a movable strainer placed about half way down. This tends to protect the cataract hole, and any accumulation of leaves and dirt can be removed once in six months or so. Clean soft water is valuable to the photographer ...
— Scientific American Supplement No. 360, November 25, 1882 • Various
... half-made tart and the souffle and the custard. Then he takes up an egg, gives it three smart raps with the nail of his forefinger, and in half a second the yoke is in one vessel and the white in another. The fingers of his left hand are his strainer. Every second or third egg he tosses aside, having detected, as it passed through the said strainer that age had rendered it unsuitable for his purposes; sometimes he does not detect this. From eggs he proceeds to onions, then he is taking the stones ...
— Behind the Bungalow • EHA
... and clar. Thet's good No. 2, what brings now two dollars an' two bits in New-York, an' pays me 'bout a dollar a barr'l; it's got eout o' second yar dip, an' as it comes eout uv th' still, is run through thet ar strainer,' pointing to a coarse wire-sieve that lay near. 'Th' common rosum, thet th' still's runnin' on now, is made eout on th' yaller dip—thet's th' kine o' turpentine thet runs from th' tree arter two yar's tappin'—we call it yallar dip 'case it's allers dark. We doan't ...
— The Continental Monthly, Vol. 2, No. 2, August, 1862 - Devoted to Literature and National Policy • Various
... evaporated to one-fourth of their volume, and sufficient hydrochloric acid added to render them slightly acid. When quite cold, the crystals are to be separated from the fluid by means of a linen strainer, upon which they are to be washed with cold water, and pressed, and then dissolved in hot distilled water, from which the crystals separate on cooling. When hydrochloric acid is added to a cold concentrated solution of the salts of benzoic acid, it ...
— The Art of Perfumery - And Methods of Obtaining the Odors of Plants • G. W. Septimus Piesse
... meat comes from the bones. Chop the neat fine and moisten it with the liquor in which it was boiled. Boil six large chili peppers in a little water until cooked so they can be strained through a fine strainer, and add to this the chopped chicken, with salt to taste and a little chopped parsley. Take corn meal and work into it a lump of butter the size of an egg, adding boiling water and working constantly until it makes a paste ...
— Bohemian San Francisco - Its restaurants and their most famous recipes—The elegant art of dining. • Clarence E. Edwords
... other cases might be quoted. Hymns and songs to the Virgin exhibit the same characteristics of form. The few Provencal words which became English are interesting;[38] colander or cullender (now a vegetable strainer; Prov. colador), funnel, puncheon, rack, spigot, league, noose are directly derived from Provencal and not through Northern French and are words connected with shipping and the wine trade, the ...
— The Troubadours • H.J. Chaytor
... for going; he who practises (43) but does not go secures the reward for practising; he who goes and practises is a saint; he who neither goes nor practises is a wicked man. 18. There are four qualities among those that sit before the wise: they are like a sponge, a funnel, a strainer, or a sieve: a sponge, which sucks up everything (44); a funnel, which lets in at one end and out at the other; a strainer, which lets the wine pass out and retains the dregs; a sieve, which lets out the bran and ...
— Pirke Avot - Sayings of the Jewish Fathers • Traditional Text
... entirely exclude rats and mice, which always infest stone drains to cellars. Care must be taken, if the water is conducted on the surface of the cellar into the drain, that nothing but pure water be admitted. This may be effected by a fine strainer of wire or plate; or by a cess-pool, which is better, because it will also prevent any draft of air through ...
— Farm drainage • Henry Flagg French
... is a drink more or less intoxicating, made from the root of the Piper Methysticum, a Pepper plant. The root is grated: formerly it was chewed by fair damsels. The root thus broken up is rubbed about in a great pail, with water slowly added. A strainer of bark cloth is plunged into it at times, and wrung out so as to carry away the small fragments of root. The drink is made and used in ceremony. Every detail is regulated by rules, and the manner of the mixture of the water, ...
— The Works of Robert Louis Stevenson - Swanston Edition Vol. 25 (of 25) • Robert Louis Stevenson
... slowly; one quart milk scald in double boiler; season with one tablespoonful butter, salt and pepper; add mushrooms and let come to a boil. Just before serving, add finely chopped parsley. Thicken milk with one tablespoonful flour mixed with cold water and put through a strainer. ...
— Stevenson Memorial Cook Book • Various
... broom and comb combined, composed of fine grass, bound in the center; the butt end being used for combing, the top end as a brush or broom. It is also used as a strainer. -psh-na-k'ia p-pe. See ...
— Illustrated Catalogue of the Collections Obtained from the Pueblos of New Mexico and Arizona in 1881 • James Stevenson
... corral or yard in which the cows are milked is a platform, roofed over, on which stands a large tin, with a double strainer, into which the milk is poured from the buckets. It runs through a pipe into the milk-house, where it is again strained, and then emptied from a bucket into the pans ranged on shelves around. The cream is taken off in from thirty-six to forty hours; and the milk keeps ...
— Northern California, Oregon, and the Sandwich Islands • Charles Nordhoff
... the weight, W, the angle through which the valve opens, and the magnitude of the vessel, C. It is an advantage to make the vessel, C, somewhat broader in proportion to its height than represented, and to provide it with a movable strainer placed about half way down. This tends to protect the cataract hole, and any accumulation of leaves and dirt can be removed once in six months or so. Clean soft water is valuable to the photographer in ...
— Scientific American Supplement No. 360, November 25, 1882 • Various
... removed from the surface of it. When you decant it, take care not to disturb the settlings at the bottom of the vessel, which are so fine that they will escape through a sieve, or even through a TAMIS, which is the best strainer, the soups appear smoother and finer, and it is much easier cleaned than any sieve. If you strain it while it is hot, pass it through a clean tamis or napkin, previously soaked in cold water; the coldness of this will coagulate the fat, ...
— The Cook's Oracle; and Housekeeper's Manual • William Kitchiner
... strained into the larger pot. Another pot, holding about three quarts, should be kept for the fat in which articles of food have been fried. When you have finished frying, set the kettle in a cool place for about half an hour; then pour the fat into the pot through a fine strainer, being careful to keep back the sediment, which scrape into the soap-grease. In this way you can fry in the same fat a dozen times, while if you are not careful to strain it each time, the crumbs left will burn and blacken all the fat. Occasionally, ...
— Miss Parloa's New Cook Book • Maria Parloa
... his toes ploughing layer after layer of the little horny scrolls that had once been leaves, he could not find him. He stood still listening and looking round. The breeze was oozing through the network of boughs as through a strainer; the trunks and larger branches stood against the light of the sky in the forms of writhing men, gigantic candelabra, pikes, halberds, lances, and whatever besides the fancy chose to make of them. Giving up the search, Melbury came back to the horses, and walked slowly homeward, ...
— The Woodlanders • Thomas Hardy
... 'em," the gunner replied: "there's two kinds of right whale, the bowhead and the black, and both have fine whalebone, an' that, as you know, is a sort of strainer in the mouth that takes the place of teeth. Humpbacks an' finbacks are taken for oil, an' they look quite different. A humpback is more in bulk an' has only a short fin on the back, it's a clumsy beast an' throws ...
— The Boy With the U. S. Fisheries • Francis Rolt-Wheeler
... treatment will, however, usually avoid gastrostomy. The diet in the gastrostomy-fed patients should be as varied as in oral alimentation; even solids of the consistency of mashed potatoes, if previously forced through a wire gauze strainer, may be forced through the tube with a glass injector. Liquids and readily liquefiable foods are to be given the non-gastrostomized patient, solids being added when demonstrated that no stagnation above the stricture occurs. ...
— Bronchoscopy and Esophagoscopy - A Manual of Peroral Endoscopy and Laryngeal Surgery • Chevalier Jackson
... all at the last gasp of distress; so perfect, too, was one Englishwoman that she set at defiance all the combined ingenuity of the Library in cross-questioning her, and after writing a long letter for her to a Rev. Mr. Strainer, of Athlone, I was quite at a loss to decide whether she was a cheat or not, when one of the Longford police officers chanced to dine with us, I mentioned her, and out came the truth; she had imposed on him and every one ...
— The Life and Letters of Maria Edgeworth, Vol. 2 • Maria Edgeworth
... vegetables, of any or all kinds in their season, especially carrots, lettuces, turnips, celery, spinach, with always a few onions, be cut into fine shreds, and put it into common boiling water for three or four minutes to blanch; let them then be taken out with a strainer, added to and mixed with the pure, and the whole set to boil gently at the fire for at least two hours. A few minutes before taking the soup from the fire, let it be seasoned to the ...
— The Lady's Own Cookery Book, and New Dinner-Table Directory; • Charlotte Campbell Bury
... is half filled with syrup, and a gentle fire is started. As the temperature rises, a thick scum appears on the surface, consisting of such impurities as may have passed through the meshes of the strainer. If proper care has been taken to keep out all forms of dirt in gathering and boiling, and if, after being strained, the syrup was allowed to stand and settle for two or three days, until all the nitre,—or "sand," as it is called,—and ...
— The New England Magazine Volume 1, No. 3, March, 1886 - Bay State Monthly Volume 4, No. 3, March, 1886 • Various
... into water-troughs. They set them up upon little frames, one sheath a little higher than the other, with one of its narrow ends projecting like a spout over the lower sheath. A kind of net-like bark or skin, obtained from the cocoanut tree, serves as a strainer or sieve, and is stretched across the upper sheath or trough. They empty the broken pith into the trough above the strainer, and pour water upon it. The soft part of the pith is a kind of starch, which dissolves ...
— Chatterbox, 1905. • Various
... the yolks of four Eggs and beat them with a little Cream, and stir them into it, and so let it boyle a little after the Egs are in, then have ready blanched and beaten twenty Almonds kept from oyling, with a little Rose-water, then take a boulter, strainer, and rub your Almonds with a little of your Furmity through the strainer, but set on the fire no more, and stir in a little Salt and a little sliced Nutmeg, pickt out of the great peices of it, and put it in ...
— The Compleat Cook • Anonymous, given as "W. M."
... to her awkward dairymaid, and before she—but not before he—was aware of the sweet proximity, she was adjusting his happy awkward arms to the new office of holding a milk-strainer over the bowl, and pouring the white ...
— Sylvia's Lovers, Vol. II • Elizabeth Gaskell
... that before. You said, I said, and I said, so I did. It's perfectly clear, as the strainer said to ...
— The Rover Boys on the Plains - The Mystery of Red Rock Ranch • Arthur Winfield
... said nothing. Only to us, his intimates, did he confide that he had no expectation of finding the topaz on the surface; he expected to search through several strata of mud, and he was taking a magnifying-glass and a gravy-strainer ...
— Punch, or the London Charivari, Vol. 159, September 8th, 1920 • Various
... the steep need not exceed two or three inches, but should not be less. When the barley has remained in steep the necessary time, the water is let off by a plug hole at the bottom of the steep, with a strainer on the inside of the hole; when the barley is thus sufficiently strained, it should be let down by a plug hole in the bottom of the steep into the couch frame on the lower floor, (or adjoining to it, which ...
— The American Practical Brewer and Tanner • Joseph Coppinger
... dry, French beans, or garden beans green or dry, boil them tender, and stamp them; strain them through a strainer, and put to them some fried onions chopped small, sugar, cinamon, cloves, pepper, and nutmeg, some grated parmisan, or fat cheese, and ...
— The accomplisht cook - or, The art & mystery of cookery • Robert May
... and baking powder, or sift through coarse strainer; add shortening and rub in very lightly; add milk; mix to soft dough, add raisins. Drop with tablespoon quite far apart on greased baking tin or in greased muffin tins. Bake in moderate oven about ...
— The New Dr. Price Cookbook • Anonymous
... if such a "leach-hole" should be found, its connection with the meadow, if any existed, might be proved by conveying some, colored powder or sawdust to the mouth of the hole, and then putting a strainer over the spring in the meadow, which would catch some of the particles carried through ...
— Walden, and On The Duty Of Civil Disobedience • Henry David Thoreau
... breathing, we should always take care to draw the air in through the nose, and not through the mouth. The nose acts as a strainer, to remove particles of dust which might do harm if allowed to enter the lungs. It also warms and moistens the air in cold weather. The habit of breathing through the mouth often gives rise to serious disease of the ...
— First Book in Physiology and Hygiene • J.H. Kellogg
... yet; I can do up the chores for once, I suppose," answered aunt Hannah, placing a bright tin pan on the dresser, and tightening a snow-white strainer over the ...
— The Old Homestead • Ann S. Stephens
... were under advice which required obedience. Moore got the port-wine from his wine-merchant, Ewart; but in traveling from London it had been shaken about so much, and was so muddy, that it required a strainer. Mr. Corry bought a very handsome wine-strainer, prettily ornamented with Bacchanalian emblems, and presented it, with a friendly inscription, to Moore, who wrote in reply, the following lines, ...
— Harper's New Monthly Magazine, Volume 1, No. 2, July, 1850. • Various
... as an article of diet Superiority of soups made from grain and legumes Economical value of such soups Digestibility of soups Cooking of material for soups Use of a colander in preparing soups Quantity of salt required Flavoring soups Seasoning of soup Chinese soup strainer Whole grains, macaroni, shredded vegetables, etc., for soups Milk in the preparation of soups Consistency of soups Preparation of soups from left-over fragments Croutons Recipes: Asparagus soup Baked bean soup Bean and ...
— Science in the Kitchen. • Mrs. E. E. Kellogg
... the danger spots of infection are where people congregate together, in church, school, theater, street-cars, and railroad trains. She can teach them to breathe through their nostrils, especially when in these public places, because the nostrils are so constructed that they act as a sieve or strainer, they clean the air we breathe, and when we blow the nose after being in one of these places we blow out thousands of germs and other impurities which would have gone straight into the lungs if we had breathed through the mouth. ...
— The Eugenic Marriage, Vol. 3 (of 4) - A Personal Guide to the New Science of Better Living and Better Babies • W. Grant Hague
... readily taken out and put in again; the meshes of the wire should not be larger than one-eighth of an inch. This piece of woven wire should never be in its place except when water is running into the cistern, when it will serve as a strainer to keep leaves or trash of any kind from running into the cistern. A waste-water pipe should be attached to the down pipe (all of the down pipes should lead into one) which leads into the hopper, to waste all the water that comes from the roof until the water is perfectly ...
— Prairie Farmer, Vol. 56: No. 3, January 19, 1884. - A Weekly Journal for the Farm, Orchard and Fireside • Various
... tomatoes, one cupful of stock or water, a slice of onion, and salt and pepper to season. Cook together two tablespoonfuls of butter and one of flour, add the tomato, and cook until thick, stirring constantly. Rub the sauce through a strainer. Put the roe on a buttered baking-dish, season with salt and pepper, cover with the sauce and bake. Serve in the dish in ...
— How to Cook Fish • Olive Green
... the days when colonial belles were toasted about Shirley's table, are the old punch bowl and the punch strainer and the wine coasters; though a more noteworthy object, having the same associations, is an antique mahogany wine chest with many of the original cut glass ...
— Virginia: The Old Dominion • Frank W. Hutchins and Cortelle Hutchins
... four-pound fish; throw a little salt over it to harden it, and let it stand an hour. Score and brown it upon a buttered gridiron. Lay it upon a strainer with some fresh mushrooms, a white onion sliced, a sprig of parsley, a few pepper corns, four cloves, a little mace, a pinch of cayenne, the juice and grated rind of a lemon, a pint of claret, and one of water. Cover the kettle well, simmer slowly, and when done, lift the fish gently and strain ...
— 365 Luncheon Dishes - A Luncheon Dish for Every Day in the Year • Anonymous
... of six eggs, and half a cup of sugar. Heat in a double saucepan, being careful to stir only one way. Place in a strainer the shaved peel of three oranges. Through this pour slowly into the eggs a quart of champagne (white wine may be substituted), and allow the mixture to thicken. Serve hot ...
— Joe Tilden's Recipes for Epicures • Joe Tilden
... water until the juice is as thick as honey, so that it can be easily preserved from fermentation? whereas grape jellies are made by boiling the grapes until they are well cooked, then rubbing or squeezing all the pulp and skins practicable through a colander, sieve, or coarsely-woven strainer; and then sugar is added to sweeten and aid in forming a jelly. Condensed wines will dissolve in water as we are told the ancient thick wines did, but grape jellies will do so only very imperfectly, for they are composed largely of the ...
— Personal Experience of a Physician • John Ellis
... task and sat down again when he entered with a pail of milk. Taking a dipper with a strainer on one side of it, he poured out a tumblerful. "Now, take this," he said, "I've always heard that milk fresh from the cow was very strengthening. Then go and sleep till you are thoroughly rested, and don't think of coming down in the morning till you feel ...
— He Fell in Love with His Wife • Edward P. Roe
... Measuring cup Meat board Meat knife Mixing bowls Mixing spoons Molding board Muffin pan Paring knife Pepper shaker Pie pans Potato masher Rinsing, or draining, pan Roasting pan Rolling pin Salt box Saucepans Spatula Tablespoons Teakettle Teapot Teaspoons Toaster Wire strainer ...
— Woman's Institute Library of Cookery, Vol. 1 - Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads • Woman's Institute of Domestic Arts and Sciences
... and then simmer slowly for ten minutes. Pour through a strainer lined with cheesecloth and allow to harden, then cut into pieces. Reheat and pour into jars. Bacon, sausage and ham fats may be blended with beef ...
— Mrs. Wilson's Cook Book - Numerous New Recipes Based on Present Economic Conditions • Mary A. Wilson
... it into the water so prepared, and gently squeeze the roe from it whilst the vent is immersed in the water. [7] Do this as quickly as possible, and return the fish into fresh water, and then pour off the water containing the impregnated roe, through a strainer, carefully preserving it for the remaining fish, and immediately return the roe into fresh spring or brook water. Repeat the operation for every female Trout, and you will then have a quantity of impregnated roe, which if properly managed will hatch with great certainty. ...
— Essays in Natural History and Agriculture • Thomas Garnett
... possess but eight articles: three of these are matters of dress; the others, a girdle for the loins, an alms-bowl, a razor, a needle, and a water-strainer. The bowl receives the food presented in alms; the razor is for shaving the head; the needle keeps his yellow wardrobe in order; and the water-strainer is the most serviceable of all, for "if any priest shall knowingly drink water containing ...
— Diary of a Pedestrian in Cashmere and Thibet • by William Henry Knight
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