cheesecloth

If you find your pumpkin to have too much water after you cook the flesh, strain it in a sieve or cheesecloth.

Most cooks these days do not, alas, truss their own roasts or carefully make cheesecloth bags to hold their soup herbs.

Fine-strain the mix through a cheesecloth or chinois strainer.

Let sit for one week, shaking daily; strain through a chinois or cheesecloth.

Strain through a chinois or cheesecloth and let stand to cool.

Over the top is loosely spread a cheesecloth upon which a few drops of compound tincture of benzoin or eucalyptus are sprinkled.

Strain it through cheesecloth, put it in a covered pail, and you will always have enough for frying without buying lard.

Cut large fish, such as salmon or halibut in thick pieces and tie in piece of cheesecloth.

Pour into sterilized jelly bags of unbleached muslin or doubled cheesecloth and drain but do not squeeze.

Wipe lamb with piece of wet cheesecloth; fill pocket with dressing made with above ingredients mixed together.