"Grater" Quotes from Famous Books
 ... and peel it. Grate it on a nutmeg grater into a tall cylindrical glass full of water. Allow the suspended particles to subside, and after a time note the deposit. The lowest layer consists of a white powder, or starch, and above it lie coarser fragments of cellulose and ...
— A Practical Physiology • Albert F. Blaisdell
... or four large white potatoes. Wash and peel them and boil until only half done. Grate them, and take only the part that has passed through the grater—that it may be light. Then weigh out half a pound. Beat the yolks of three eggs very light with a quarter of a cup of cream, mix with the potatoes and add three ounces of butter melted, half a teaspoonful ...
— The Golden Age Cook Book • Henrietta Latham Dwight
... with handles, the outside of iron kettles, and other cooking utensils made of iron, they are especially serviceable. The smaller sizes are likewise excellent for cleaning cut glass ware, Majolica ware,—in fact, any kind of ware with raised figures or corrugated surfaces. For cleaning a grater, nothing is superior to one of these little brushes. Such a brush is also most serviceable for washing celery, as the corrugated surface of the stalk makes a thorough cleaning with the hands a difficult ...
— Science in the Kitchen. • Mrs. E. E. Kellogg
... is vulgarly called a game leg, came shambling into the room; he was about thirty years of age, and about five feet three inches high; his face was of the colour of pepper, and nearly as rugged as a nutmeg grater; his hair was black; with his eyes he squinted, and grinned with his lips, which were very much apart, disclosing two very irregular rows of teeth; he was dressed in the true Levitical fashion, in a suit of spotless black, and a ...
— Lavengro - The Scholar, The Gypsy, The Priest • George Borrow
... colour, and divides near its top into several green branches, from which spring red stalks with large leaves. There are two species, the sweet and bitter cassava. The bitter is excessively poisonous till exposed to the heat of fire. The root is like a coarse potato. It is dried and then grated on a grater formed by sharp pebbles stuck on a board, and the juice which remains is then pressed out by means of an elastic basket, into which the grated root is stuffed. The farina thus produced is made into thin cakes and baked. Tapioca is the finer ...
— Will Weatherhelm - The Yarn of an Old Sailor • W.H.G. Kingston
|
