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Allow the water to come to the boiling point, and then add the corn and let it boil until the skins will slip off the grains when they are pressed between the thumb and the finger. Take from the stove, stir sufficiently to loosen the skins, and then remove them by washing the grains of corn in a coarse colander. Cover the grains with cold water and return to the fire.
"Dunk Whittaker'd better not try to monkey with me, by golly!" Slim's face was lowering. "And he'd better not monkey with the Flying U either. I'd pump him so full uh holes he'd look like a colander, by golly!" Weary got up and started to the door, his face suddenly grown careworn.
Beneath the hat, which seemed ready to drop off at any moment, lay an expanse of countenance grotesque and droll, as the faces which the Chinese alone of all people can imagine for their quaint curiosities. The broad visage was as full of holes as a colander, honeycombed with the shadows of the dints, hollowed out like a Roman mask. It set all the laws of anatomy at defiance.
Betty told him what one was like and he began to spend more days down at the plumber's asking questions and picking up odd bits of pipe, making measurements, and doing queer things to an old colander for experiment's sake.
12 good sized pomegranates 1 pint of water 1 pound of sugar Cut the pomegranates into halves, remove the seeds carefully from the inside bitter skin; press them with a potato masher in the colander, allowing the juice to run through into a bowl; be careful not to mash the seeds. Add the sugar to the juice and stir until it is dissolved; then add the water, cold, and freeze.
To make white Quince Paste: Scald the quinces tender to the core, and pare them, and scrape the pulp clean from the core, beat it in a mortar, and pulp it through a colander; take to a pound of pulp a pound and two ounces of sugar, boil the sugar till 'tis candy-high; then put in your pulp, stir it about constantly till you see it come clear from the bottom of the preserving-pan; then take it off, and lay it on plates pretty thin: you may cut it in what shape you please, or make quince chips of it; you must dust it with sugar when you put it into the stove, and turn it on papers in a sieve, and dust the other side; when they are dry, put them in boxes with papers between.
Set them over a moderate fire and let them simmer for half an hour; then turn them, juice and all, into a colander, filling the colander not more than half full. Have the colander set over a large earthen bowl. With a potato masher, press juice and pulp through the colander into the bowl, leaving skins and pits as dry as possible.
151. =Brussels Sprouts.= Trim two quarts of Brussels sprouts, wash them thoroughly, put them in three quarts of boiling water with two tablespoonfuls of salt, and boil them gently until tender, about fifteen minutes, shaking the sauce-pan occasionally; then drain them in a colander, being careful not to break them; put them again into the sauce-pan with one ounce of butter, a teaspoonful of lemon juice, a saltspoonful of salt, and quarter of a saltspoonful of white pepper; toss them gently over the fire, while you make some rounds of buttered toast for the bottom of a platter; when this is ready shake the Brussels sprouts upon it, and serve hot.
Seliny Hazlitt went over there, when she was fust married an' come to the neighborhood, an' asked her if she'd got a sieve to put squash through. Poor Seliny! she didn't know a sieve from a colander, in them days." "I guess she found out soon enough," volunteered Mrs. "He was one o' them kind o' men that can keep house as well as a woman. I'd ruther live with a born fool."
Put a quart of dried peas into five quarts of water; boil for four hours; then add three or four large onions, two heads of celery, a carrot, two turnips, all cut up rather fine. Season with pepper and salt. Boil two hours longer, and if the soup becomes too thick add more water. Strain through a colander and stir in a tablespoonful of cold butter.
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