The term "purée," as used in this connection, means a thick soup of ingredients rubbed through a fine colander. Thicker purees of cooked nuts, fruits, legumes or vegetables are served as true meat dishes, entrees, side dishes or relishes, according to their nature.

Almond Puree-small quantity

Very nourishing and digestible for invalids. Rub 2 tablespns. of almond butter smooth with 1 - 1 1/3 cup of water. Just boil up over the fire (or cook in double boiler till thick), add salt, serve. The proportion of water may be varied

Puree of Potatoes

Boil potatoes cut in small pieces, sliced onion, stalks of celery and a sprig of parsley in plenty of salted water till potatoes are tender. Rub through colander, reheat, thicken just enough to hold the ingredients together, turn over whipped cream in the tureen and sprinkle with chopped parsley. Raw nut butter gives a fine flavor to this purée, cook it with the potatoes and use less or no cream.