"Scoop out" Quotes from Famous Books
 ... motions of the heart, viscera, and lungs. A broad knife, from twelve to eighteen inches in length, is first inserted at the left side, and the women, who are generally the operators, introduce one hand to scoop out the blood, which oozes slowly. The blade is next passed round, till the lower shell is detached and placed on one side, and the internal organs exposed in full action. A customer, as he applies, is served with any part selected, ...
— Sketches of the Natural History of Ceylon • J. Emerson Tennent
... "No—not often. I scoop out a snug little nest in the bark and curl up in it like a dormouse, wrapped in this rug, which one of the men gave me. Besides, every morning early I take a plunge and a swim in the stream, and that makes me ...
— John Halifax, Gentleman • Dinah Maria Mulock Craik
... left over must be made into stuffed potatoes before they are heavy and cold. At the close of the meal at which they were first served, cut the potatoes directly into halves, scoop out the inside portion, put it through an ordinary vegetable press, or mash it fine; add a little butter, salt, pepper and sufficient milk to make a light mixture; stand this over hot water and beat until light and smooth. Put it back into the shells, ...
— Made-Over Dishes • S. T. Rorer
... potatoes as you have persons to serve. When done, cut off the sides, scoop out a portion of the potato, leaving a wall about a half inch thick. Mash the scooped-out portion, add to it a little hot milk, salt and pepper, and put it into a pastry bag. Put a little salt, pepper and butter into each potato and break in a fresh egg. Press the potato from the pastry ...
— Many Ways for Cooking Eggs • Mrs. S.T. Rorer
... Armour's Simon Pure Leaf Lard, two egg yolks, one teaspoon each of salt, chopped parsley, and chopped onions, one cup of stale bread crumbs, a dash of cayenne, one pimento pepper chopped. Parboil cabbage, drain and let cool. Open the leaves and scoop out the center. Beat the eggs, add bread moistened with melted Simon Pure Leaf Lard, add the ham and seasoning and all other ingredients. Fill the center, tie cabbage in cheese cloth and boil until tender.—MRS. S. M. FUEICH, JR., 1524 ...
— Armour's Monthly Cook Book, Volume 2, No. 12, October 1913 - A Monthly Magazine of Household Interest • Various
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