Now milk may be said to be the home of lactic bacillus; that is why you heard me say add water and skim milk.
Large galvanized perforated spoons with long handles are used to skimoff the froth.
He skimps the table, pares the cheese till the rind is as thin as paper, and makes her live on skim milk and barley.
At supper, he had bread and skim milk, left after the cream had been taken off, with a saucer, to make butter.
To one pound of flour add six ounces of chopped suet, three pints of skim milk, nutmeg and salt; mix thoroughly and smoothly, and bake the pudding in the dish under the meat.
If we only had aboard the howitzer that belongs here so that we could salute Plymouth as we skim by--You aint listening to me at all.
Saloio Lisbon, Portugal An aromatic farm-made hand cheese of skim milk.
Mecklenburg Skim Germany No more distinguished than most skim-milkers.
Magerkäse see Holstein Skim Milk Maggenga, Sorte Italy A term for Parmesan types made between April and September.
Tybo Denmark Made in Copenhagen from pasteurized skim milk.
Bakers' cheese Skim milk, similar to cottage cheese, but softer and finer grained.
Travnik, Travnicki Albania, Russia, Yugoslavia Soft, sheep whole milk with a little goat sometimes and occasionally skim milk.
Grey Germany and Austrian Tyrol Semisoft; sour skim milk with salty flavor from curing in brine bath.
Pfister Cham, Switzerland Emmentaler type, although differing in its method of making with fresh skim milk.
Made in a copper kettle, with partially skim milk, colored with saffron and spiked with caraway, a handful to every two hundred pounds.
Sour skim milk cheese, eaten fresh and sold in packages of one ounce.
Isn't it bracing the ice to skim o'er, With a jovial friend or the one you adore?
They skim along the ground, raising the wings over the back in the same manner as the ostrich.
Let it stew till tender, skim it free from fat, season with cayenne, salt, and lemon juice, and serve it up in a deep dish.
Let it stand ten minutes, skim it, pour it gently into another bason free from sediment, and when it begins to congeal stir it well and fill the shapes.
Boil all together half an hour; skim it and when it is to be served up, add the pulp of some boiled parsley rubbed through a tamis to make it look green.
Make the soup boil, skim it, season with pepper and salt, and serve it up with the pork in it.
Let the meat boil till tender, skim off the fat, then strain it through a fine hair sieve.
When tossed from a height these paper swallows fly and skim through the air in the most delightful birdlike fashion.
Skim carefully and place where it will simmer gently for 6 hours.
Boil for 15 minutes and skim off the scum that has risen.
Strain the stock, skimoff the fat, and season well with salt and pepper.
Skim and continue to cook at a low temperature for 2 hours.
When it comes to the boiling point, skim off the scum that forms on the top.
Reduce the stock to about 1 1/2 cupfuls, strain it, andskim off the fat.
Skim off the fat from the gravy, add more seasoning, thicken with wetted flour worked smooth, boil for eight or ten minutes and strain over the meat.
When half cooked, remove the meat and carefully skim the gravy of all fat.
And then men began to skim along the edge of the plaza, dodging in among the orange trees and houses.
Just so they had been when he used them to skim the horizon for raiding Kiowas and Sioux.
What squalid spectres, in the dead of night, Break my short sleep, and skimbefore my sight!
Though his ball was half buried in the sand, Ambrose attempted to skim it over the wall with a mashie, an idiotic thing to do, and an all but impossible shot.
The ball had the speed of a bullet, as well as a perfect line; and, at first, I thought it would rise enough to skim the crest of the hill.
Skim off any fat from drippings; add wine and vinegar and bring to a boil.
Skim off fat; refrigerate up to a week or freeze several months.
Skim it off, or strain it out through double cheesecloth when the stock is complete.
Carefully skim stock from time to time with a ladle or spoon to remove fat particles and foam.
Remove hens from pan and skim off all but 3 tablespoons drippings to be used in gravy.
Or skim the streams; from all the shores arise Their piteous shrieks, the cliffs re-echo with their cries.
Bring to a boil, skim clean, then pour into clean vessels, close mouths with thin cloth, and let stand until fermentation ceases.
After boiling down add a quart of very sharp vinegar, stir well through, skimif froth rises, bottle hot, and seal.
Drop them in gently, fry to a delicate brown, skim out, drain on hot spongy paper, and serve garnished with fried parsley, and sliced lemon.
Skim out, reduce the syrup by further boiling and pour it over the fruit, packed in jars.
As soon as the fat on top hardens take it off, boil it fifteen minutes in clear water, chill, skim off, and clarify by frying slices of raw potato in it.
Bring the water to a boil, throw in a pint of cold water and skim the boiler very clean, going over it twice or three times.
Simmer all together for another hour, then skim out the fruit, boil the syrup to the thickness of honey, and pour over the tomatoes after putting them in jars.
If it is not rich enough, skim out the fruit, and reduce the syrup by rapid boiling, then pour over the hot fruit in jars.
Make a very thick syrup of the sugar and a little water, skim clean, drop in the pricked plums, and cook gently till clear.
Present-day plasterers produce a much finer finish than was the rule a century ago, but if they understand the effect desired they will restrain themselves and possibly omit the final skim coat.
Even this accommodating scavenger cannot live byskim milk alone but must have it augmented by corn or prepared feed.
When thick, skimwell and strain through a hot cloth over the fruit.
If the juice of the currants liquefy the honey too much, carefully skim out the currants and reduce the syrup at a gentle simmer to the desired consistency, then replace the currants and store as above.
Skim carefully as soon as the boiling point is reached.
When the boiling juice reaches the jelly point, skim and pour into sterilized glasses.
Skim the juice, pour into sterilized glasses and cool as quickly as possible.
Your boat for voyaging here must be stout enough to buffet the rapid, light enough to skim the shallow, agile enough to vault over, or lithe enough to slip through, the barricade.
Put the stock on to boil; skim if necessary; add the salt and sugar.
Take them up, skim the stock, and strain it; return to a small saucepan, and reduce the liquid to a glaze; dip each cutlet in the glaze and lay it aside.
Skim off the fat, then stir in the finely chopped breast of a large chicken or of two small ones, six small pickled gherkins, a sprig of parsley, and six anchovies which have been soaked in milk.
When the onion is tender, take it up, remove the pork, strain and skim the gravy, pour it over, and serve.
If the weather is warm stand the vessel containing the cream in ice; then beat without stopping to skim the froth as it rises.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "skim" in a variety of sentences. We hope that you will now be able to make sentences using this word.
