Cook slowly until the meat will leave the bones, then place a colanderin a large bowl or pan and turn in the head.
Bring to a boil and then turn into a colander and place under cold running water.
Place in a cloth and then squeeze until very dry; then rub through a colander to remove the lumps.
Cook for five minutes and then turn into a colander and let the cold water run on it.
Bring to a boil and then turn into a colander and let the cold water run on them, then place in a saucepan and cover with boiling water and cook for twenty minutes.
Turn into a sieve or put through a colander to drain.
Now place a colander in a deep scaucepan and add one quart of boiling water.
Boil forty-five minutes; drain in a colander and chop fine in a wooden tray.
Next day skim off the fat, strain the broth from the chicken, shaking the colander to do this well, and put aside the meat for croquettes or a scallop.
Shake gently in a hot colander to get rid of the water; turn into a heated deep dish, sprinkle with salt and pepper, and stir in fast and lightly with a fork, two tablespoonfuls of butter.
Strain and rub through a colander and set again over the fire.
Put in the balls a few at a time; turn as they color; take them out when they are of a tanny brown, lay them in a hot colander set in a plate, and keep warm in the open oven until all are fried.
Strain the thick, grayish liquid through a colander into a bowl and let it get almost but not quite cold before you stir in the half cupful of made yeast that is to “raise” it.
Line a colander with a thick cloth, and strain the liquid, squeezing the cloth to get the flavor of the onion.
An hour before dinner, set a colander over another pot and rub the bean porridge through the holes with a stout wooden spoon, leaving the skins in the colander.
Line a colander with a double thickness of clean flannel, and strain the mixture through it, squeezing and wringing the cloth hard, to get the full flavor of the fruit.
Do not put too many in the pan at once; as fast as they are done take them up and lay in a hot colander until all are ready.
As each slice is done, lay it in a hot colander set in the open oven, that every drop of grease may be dried off.
When the vegetables are tender, turn them into a colander to drain, taking care not to mash or break them.
This can best be accomplished by putting them in a coarse sieve or colander and holding them under a gently running faucet.
Place squash and carrots in a colander or strainer; press with back of wooden spoon or hands to remove as much liquid as possible.
Soak some beans over night, boil for one hour; add an onion when nearly soft, rub them through a colander into a tureen in which have been already placed some onions fried in butter or lard, and add water if too thick.
Form it into a circle, using care not to destroy the light and vermicelli-like form the colander has given it.
Boil on the back of the range for twelve hours; rub through a colander and set away to cool.
Drain them through a colander and put them on to boil with enough vinegar to cover them and boil slowly until they are clear and tender, then drain them from the vinegar.
Wash it well in two changes of water, and place the pieces, open side down, on a colander to drain.
Turn them into a colanderto drain, and sprinkle them with salt.
Put the puree in a saucepan, and stir over a slow heat until dry; then press it through a colander or potato-press onto the dish in which it is to be served.
When the second lot are fried turn those in the colanderonto a paper in the open oven, and so on until all are done.
Boil the pulps until tender, then pass them through a colander to remove the seeds.
Turn it into a colanderand press out all the water.
Separate the whites from the yolks; chop the whites, and press the yolks through a colander or sieve.
After fifteen minutes add a tablespoonful of salt, and cook five minutes longer; then turn it into a colander to drain; when it is dry chop it very fine.
Cream soups are made without stock, the basis being vegetables boiled and mashed to a puree by being pressed through a colander or sieve, then mixed with cream or milk and seasoned to taste.
Put them through a sieve or a colander and add the sugar, cinnamon, and lemon juice to the pulp.
The steaming may be done by placing the fruit in a colander over a vessel of boiling water and covering the colander to retain the steam.
Drain off the water carefully and allow the cabbage to drip in a colander or dry it between pieces of old linen.
Soak two pounds of prunes in cold water over night; drain through a colander and seed them.
Two dozen large cucumbers, sliced without paring; sprinkle with salt; place in a colander to drain for two or three hours.
Almost any recipe for spiced gooseberries makes a good recipe when the gooseberries are put through a colander or coarse sieve, and the vinegar added, cooled in this way.
With a spoon, rub mashed potato through the colanderon to the hot dish.
Put about a pint of currants in the flour sieve and rub them until all the flour has passed through; then put them in the colander and shake until the stems have passed through.
Be careful that the colander does not touch the potato on the dish.
Hold the colanderover the soup and pour the eggs through, upon the butter, and set back for three minutes where it will not boll.
The colander is used for draining vegetables, straining soups, etc.
Angry enough she was when she saw the rings scattered around, and the clean, bright colander smeared with sand and gravel; and terribly she scolded.
Date pie is made by pressing stewed dates through a colander and adding to the custard.
Rub enough of the soft celery through a colander to make a cupful.
Drain, throw into a colander and drench well with cold water.
If wanted as a separate dish drain them in a colanderand turn them into a dish.
Pulp seven pounds of grapes by separating skins and pulp and pressing pulp through a colander to extract seeds, then mixing it with the skins.
Marmalade differs from jam because the fruit is cooked in water to cover and when soft and tender is pressed through a colander or sieve.
Boil steadily for six hours, or longer, then strain off through a colander or sieve, and stand in a cool place till the next day.
Turn into a colanderand squeeze very dry, put into a saucepan with one ounce of butter, pepper, salt, and a few drops of lemon juice.
Then put it into a colander and shake all the water from it.
When this has been done put in 2 dozen peppercorns, an onion, and two carrots, draw away from the fire and let it boil steadily for five or six hours or longer, then strain off through a colander and stand away in a cool place.
Then you pour it lightly into a colander and turn it lightly from the colander into your serving dish, and there you are, every grain separate.
Put the peas into a strainer or colander and shake out all the fine particles.
Test the grains, and the moment they are soft, and before the starch begins to cloud the water, pour into a colander to drain.
Then strain it through a colander into the tureen, and put into it small squares of toasted bread with the crust cut off.
Strain the soup through a coarse colander when the meat has boiled to shreds, so as to get rid of the squirrels' troublesome little bones.
Then simmer the pulp a little over the fire to soften it; remove it and rub it through a colander to separate it from the seeds.
Now remove it and pour it into a folded towel laid in a colander set over an earthen bowl, allowing it to run through without moving or squeezing it.
Stew a quart of ripe gooseberries in just enough water to cover them; when soft, rub them through a colander to remove the skins and seeds; while hot stir into them a tablespoonful of melted butter and a cupful of sugar.
Put them in a sieve or colander and sprinkle them thickly with flour; rub them well until they are separated, and the flour, grit and fine stems have passed through the strainer.
When they are quite soft, drain them in a colander and mash them.
If for clear soups, strain again through a hair sieve, or fold a clean towel in a colander set over an earthen bowl, or any dish large enough to hold the stock.
Remove it from the water into a colander to drain and serve with drawn butter, or butter poured over it.
Strain through a colander and stir in a tablespoonful of cold butter.
If you do not wish to eat it hot, let it remain in the pot after you take it from the fire until nearly cold, then lay it in a colander to drain, lay a cloth over it to retain its fresh appearance; serve with horse-radish and pickles.
Boil the pulp and rub through a colander to get out the seeds; then add the skins to the strained pulp and boil with the sugar, vinegar and spices.
Or you may rub them through a colander to free them from the skins.
Creamed Codfish Pour boiling water over a package of prepared codfish in the colander and drain it.
Her rule said: Take a box of prepared codfish and put it in a colander and pour a quart of boiling water through it, stirring it as you do so.
Canned Corn Turn the corn into the colanderand pour water through it a moment.
Take up the cabbage, press it in the colander with a plate till all the water is out; put it in a hot covered dish, sprinkle well with salt, and pour the cream sauce over.
Strain salmon in colander upon top of stove, to get warm; then put on toast and pour cream dressing over all.
To do this steaming you can use your ordinary household steamer, such as you use for steaming brown breads and suet puddings, or you can simply place a colander over boiling water in a kettle.
The tomatoes should be washed, run through a colander to remove skins and cores, concentrated by cooking to about half the original volume, and packed in the jars.
To four quarts of water add one pint salt and pour over the vegetables and let stand twenty-four hours; then heat in same brine just enough to scald; turn into colander and drain.
