Place all on the fire and stir until it begins to thicken; strain through a hair sieve, place in freezer, and when nearly frozen stir in lightly the whipped cream.
Let it boil ten minutes, strain through a flannel bag, and set aside to cool.
Then take off the fire andstrain through a flannel jelly bag, and add the flavoring desired.
Then remove the bouquet and the meat, strain through a fine sieve, add one pint of boiling thick cream, three ounces of sweet butter, and a little Cayenne pepper.
Season with salt and a little Cayenne pepper, strain through a fine sieve, place in a pan on ice, and stir in slowly one-quarter pint of thick cream, adding it little by little.
Strain through a sieve, put the best parts of the hare in the soup, and serve.
Then pour over them the boiling water; stir until the gelatine is dissolved; strain through a flannel bag, without pressing.
Strain through a colander, set aside two quarts of the stock until to-morrow, after seasoning it all, and return the rest to the fire.
When your soup is about half done, and before you strain it, take out a cupful, strain through a thin cloth, and put into a saucepan, with a little salt and a tablespoonful of butter.
Strain through a common sieve; put the meat of the lobster to the gravy; add some good rich melted butter, and send to table.
Strain through a fine sieve; put it into your pan again; season with pepper and salt, and let it boil up.
Boil ten minutes; strain through a French strainer; skim off all the fat; put in the whites of three eggs, and pass all through a strainer till it is quite clear.
Strain through a sieve and return to the pan adding one quart of milk, salt and pepper; thicken with two tablespoonfuls of butter and two tablespoonfuls of flour rubbed to a paste.
Strain through a fine sieve, season with salt, pepper and put in ice box to harden.
Serve as it is orstrain through a colander and put pieces of toasted bread into the soup.
Strain through a fine sieve and serve in cups or soup plates and sprinkle the top with maple sugar.
Turn this into the sauce, stir for a moment; strain through a fine sieve; add half a teaspoon of salt and serve.
Strain through a colander, and, if not perfectly smooth, return to fire, and add a thickening made of one heaping teaspoonful of flour and an even one of butter, stirred together with a little hot water and boiled five minutes.
Strain through a colander, and put up in glasses or bowls.
As it heats, jam with a potato-masher; and when hot through, strain through a jelly-bag.
Boil one bushel of ripe tomatoes, skins and all, and, when soft, strain through a colander.
Strain through a jelly bag until clear, then seal in bottles.
Strain through a jelly bag and measure the juice, allowing a pint of sugar to each pint of juice.
One half package Knox gelatine dissolved in one cup cold water; one cup maple syrup heated to boiling point, mix with gelatine, strain through a cloth and cool.
Boil two gallons of wheat and an ounce of alum in four gallons of water; strain through a fine sieve; dissolve half a pound more of alum and white tartar; add three pounds of madder, then put in the silk at a moderate heat.
Strain through blotting-paper, and bottle up for use.
Strain through a sieve, rubbing the apple pulp through, but leaving cores, etc.
In cases of illness, especially where the patient is suffering from intestinal trouble, after preparing as above, strain through a fine muslin.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "strain through" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
