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More "Puree" Quotes from Famous Books
 ... table. Encouraged by circumstances the prima donna had on this occasion tied her napkin round her neck as soon as she had sat down; the inevitable plovers' eggs had already been demolished, and she was at work on a creamy puree soup of the most exquisite pale green colour. It was clear that she had not lost a moment in getting to her meal after the men had left. Margaret was eating too, but though there was fresh colour in her cheeks her eyes had a startled look each time she looked up, ...
— Fair Margaret - A Portrait • Francis Marion Crawford
... charged with the germs of bacteria as London chimneys are with smoke. The inference just referred to is completely disposed of by the simple question: 'Why, when your sterilised organic infusion is exposed to optically puree air, should this generation of life de novo utterly cease? Why should I be able to preserve my turnip-juice side by side with your saline solution for the three hundred and sixty-five days of the ...
— Fragments of science, V. 1-2 • John Tyndall
... a necessity when purees of fruit are to be made (fig. 2). These sieves are known as puree sieves. They are made of strong wire and in addition have supports of ...
— Canned Fruit, Preserves, and Jellies: Household Methods of Preparation - U.S. Department of Agriculture Farmers' Bulletin No. 203 • Maria Parloa
... soft and rub through puree sieve, getting through as much as possible of the vegetables. Cook again until thick ...
— For Luncheon and Supper Guests • Alice Bradley
... forcemeat of fowl and divide it into three parts, to the first add two spoonsful of cream Bechamel, to the second four spoonsful of puree of green peas, to the third two spoonsful of lobster butter and the yolk of an egg; thus you will have the Italian colours, red, white, and green. Butter a pie dish and make little quenelles of ...
— The Cook's Decameron: A Study in Taste: - Containing Over Two Hundred Recipes For Italian Dishes • Mrs. W. G. Waters
... butter in the blazer and let the melted butter run over the bottom. Then add 2 cups of cheese grated or cut into dice. Stir until melted, then add the yolks of 2 eggs, beaten and diluted with 1/2 a cup of tomato puree, 1/4 of a teaspoonful each of soda, salt, and paprika. Stir constantly until the mixture is smooth, then serve on bread toasted upon but one side.—Janet M. Hill in "Boston ...
— 365 Luncheon Dishes - A Luncheon Dish for Every Day in the Year • Anonymous
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