Cream Vegetable

Cut fine one-eighth of a medium sized cabbage, one carrot, one potato, one-half turnip, one-half onion, and one-half cup of celery. Cover with two quarts of boiling water. Salt to taste and add cayenne pepper. Boil on the stove ten minutes and in a cooker two hours. When ready to serve strain and add one cup of hot cream. Put six or eight cubes of hot buttered toast in each bowl.

Puree Of Barley Corn

Blanch one cup of barley corn by boiling ten minutes, and cool quickly in cold water. Drain. Put it into three pints of white stock, boil five minutes and set it in the cooker four or five hours. Rub the grain through a sieve. Heat again over the flame and add a tablespoon of butter, one cup of cream, and salt and pepper to taste.

Bean Puree

One cup of navy beans, one teaspoon salt, two or three dashes of pepper, one bay leaf, three cups of water. Boil ten minutes and set in a cooker five hours. Take out, and remove the bay leaf. Rub the beans through a colander to remove the hulls. Return them to the soup and add one cup of cream. Serve with a tablespoon of whipped cream to each bowl and a bit of parsley.

Chestnut Puree

Remove the shells from a quart of chestnuts. Cover with chicken or veal stock. Heat and boil ten minutes and place in a cooker two hours. Strain and press the nuts through a sieve. Mix again and add a pint of cream. Salt, pepper, and boil. Serve with hot croutons.

Dried Pea Puree

Soak one cup of dried peas several hours. Pour over them one quart of boiling water and when it has boiled ten minutes, set in the cooker three hours or longer. Take out, strain, and mash a portion of the pulp. Add a teaspoon of butter. Season. Boil all together and add one cup of cream. Serve.

Fine Flavored Puree

Cover one cup of dried beans with cold salted water. Let this come to the boiling point, then drain and cover with boiling water; add salt, an inch cube of lean salt pork, a large onion, and a generous handful of celery stalks. There should be about five cups of water. Boil ten minutes over the fire and place in a cooker five or six hours. Press through a sieve and add tiny slices of lemon.

Potato Puree

Pare and cut into thin slices eight medium sized potatoes and one large onion. Pour over them enough boiling water to cover them. Boil two minutes and put into the cooker for one hour or more. Then press through a sieve. Add one quart of milk, one-half pint of the water in which the potatoes were boiled, and two generous table-spoonfuls of butter. Season well with salt, pepper, and celery salt, with a little chopped parsley. Serve with croutons.