When hot, turn through a soup strainer, add two or more teaspoonfuls of lemon juice, and serve.
"Science in the Kitchen." by Mrs. E. E. Kellogg
When the soup boils, pass this batter through a fine strainer into it.
"Choice Cookery" by Catherine Owen
Take enough of any of these vegetables to furnish sufficient soup after they have been rubbed through a strainer and thinned with milk or cream.
"Health on the Farm" by H. F. Harris
A tammis is the best strainer, the soup appears smoother and finer, and the cloth is easier cleaned than any sieve.
"The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches," by Mary Eaton
When done, drain it in a strainer, put it in the tureen, and pour the soup on to it.
"Nelson's Home Comforts" by Mary Hooper