Kathryn M Przywara wrote:

>I just used an old fashioned
>food sieve - the kind that's like a pointy hat with holes and has a
>wooden masher that you push the stuff around with.  I don't know what
>it's called,

Sounds like a chinois, which is normally used for straining seeds out of
jellies. In a chinois the holes would be quite small. Using the search
button to see a picture at http://www.chefscatalog.com/ and
http://www.bridgekitchenware.com/ (first select the button for Shop Online!).

You also have various food mills.

Don.