Ingredients. - One pound of potatoes. One small onion. Two leaves of celery. One ounce of butter. One and one-half pint of white stock. Salt. One gill of cream. Fried bread.

Time required (the stock should be made the day before), about three-quarters of an hour.

To make a Puree of Potatoes:

1. Take one pound of potatoes, put them in a basin of cold water, and scrub them clean with a scrubbing-brush.

2. Take a sharp knife and peel the potatoes, and cut them in thin slices.

3. Take a small onion, wash it well in cold water, and peel it.

4. Take two leaves of celery and wash them.

5. Take a stewpan and put in it one ounce of butter.

6. Now add the sliced potatoes, the onion, and the celery.

7. Put the stewpan on the fire and let the vegetables sweat for five minutes; take care that they do not discolor.

8. Pour into the stewpan one pint of white stock, and stir frequently with a wooden spoon, to prevent it from burning.

9. Let it boil gently till the vegetables are quite cooked.

10. Put half a pint of white stock into a stewpan, and put it on the fire to heat.

11. Now place a tammy-sieve over a basin, and pass the contents of the stewpan through the sieve with a wooden spoon, adding, by degrees, the half pint of hot white stock, which will enable it to pass through more easily.

12. Take the stewpan and wash it out.

13. Pour the puree back into the stewpan.

14. Add salt according to taste, and one gill of cream, and stir smoothly with a wooden spoon until it boils.

15. For serving, pour it into a hot soup-tureen.

N. B. - Fried bread, cut in the shape of dice, should be served with the puree (see "Vegetables," Lesson Eighth, from Note 13 to 17).