To Strain Purees

Vegetable, chicken, crustacean, and game purees are strained through a tammy in order to obtain them as fine as possible. To accomplish this it will require the service of two persons: take hold of the tammy on both sides, pour the puree into its hollow center, then have two wooden spoons one laying in the other, and press them vigorously against the tammy, allowing the puree to fall into a deep dish set underneath; this is easily accomplished and depends entirely upon the regular motion of the two spoons, as they must advance backward and forward without getting separated, or use either one of the machines shown in Figs. 99a and 99b.