If you find your pumpkin to have too much water after you cook the flesh, strain it in a sieve or cheesecloth.
Let sit for one week, shaking daily; strain through a chinois or cheesecloth.
Pour the entire contents of the pot into a piece of cheesecloth and let it strain for 10 minutes.
Strain through a chinois or cheesecloth and let stand to cool.
Fine-strain the mix through a cheesecloth or chinois strainer.
Place in cheesecloth on the ice or in a covered pail until needed.
Here the children donned the cheesecloth costumes they had made.
Place the tomatoes in a wire basket or piece of cheesecloth and plunge into boiling water for one and a half minutes.
Skim, and remove the grease from the top, and strain through a cheesecloth.
It keeps well if wrapped in cheesecloth and put in a cool place.