SIEVE OF FULFILMENT III.

Now strain it through a sieve into a basin, after which put it back in the stewpan, and add the lemon-juice.

Take the necks, gizzards and livers, boil them in water, when they are enough strain off the gravy, and put to it a spoonful of oyster-pickle; take the livers, break them small, mix a little gravy, and rub them through a hair-sieve with the back of a spoon, then put to it a spoonful of cream, a little lemon and lemon-peel grated; thicken it up with butter and flour.

In winter, when fresh fruit is not obtainable, a little jam may be substituted for it: it should be melted and worked through a sieve before being added to the whipped cream; and if the colour should not be good, a little prepared cochineal or beetroot may be put in to improve its appearance.

Simmer gently for 3 hours, or until all is reduced to a pulp, and pass it through a sieve in the same way as pea-soup, which it should resemble in consistence; but it should be a dark brown colour.

Rub the bottom of a stewpan over with butter, and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy.

The utensils required for making bread, on a moderate scale, are a kneading-trough or pan, sufficiently large that the dough may be kneaded freely without throwing the flour over the edges, and also to allow for its rising; a hair sieve for straining yeast, and one or two strong spoons.

Presently the inspector raised the sieve from the water and stooped over it more closely to examine its contents.

If it is intended to be served with turbot or brill, a little of the spawn (dried and rubbed through a sieve without butter) should be saved to garnish with; but as the goodness, flavour, and appearance of the sauce so much depend on having a proper quantity of spawn, the less used for garnishing the better.

TAMIS.Tammy, a sort of open cloth or sieve through which to strain broth and sauces, so as to rid them of small bones, froth, &c. TOURTE.Tart.

Put a hot dish before the fire, rub the potatoes through a coarse sieve on to this dish; do not touch them afterwards, or the flakes will fall, and serve as hot as possible.

He sifted us good in Missouri, and He put us into another sieve at Nauvoo, and I reckon His sieve will be brought along with Him on the day of judgment.

The light that they are letting in between their fingers will presently strike them blind, and the mighty flood of truth which they are straining through a sieve to the thirsty lips of their slaves, sweep them away like straws from their cautious moorings, and overwhelm them in its great deeps, to the waters of which man may in nowise say, thus far shall ye come and no farther.

Knead thoroughly, and let it stand three hours; then place on a sieve under a faucet, turn a stream of water over the dough, and wash out the starch, kneading and working with the hands so that all portions of the dough will be equally washed.

* Potato Cream Boil six medium-sized, mealy potatoes and when soft press them through a sieve until light and floury.