A puree is a paste or pulp like mashed potatoes and a puree soup is one thickened By having a puree of vegetables or perhaps of fowl or game stirred into it; a plain tomato soup may be thin and clear enough to show up green peas, rice or other additions, but a puree soup is thick, more like tomato sauce. These explanations will do to refer to again.

The butcher over at "the Glen" would sell us a beef shank for 12 or 15 cents, but as that is a distance of four miles we must either say, "can't make soup," or do this way. Take the bone of the short loin of beef, (all the meat for steaks having been cut off raw,) the piece of shoulder off the rib roast, bone out of the veal, shanks of mutton, small piece of ham, all raw. Wash in cold water, and reject every piece that has become stale and dark through exposure to the air. Put them into a large pot with two gallons of cold water and set on to boil between 8 and 9 o'clock in the morning. Skim when it begins to boil. These bones we will count worth 10 cents.

The flavors which "go well" with tomatoes are onions, ham, garlic, cloves, green and red peppers, allspice, clams, lamb, walnut catsup, anchovies. Not to be used all at once.

Into the soup pot you had better put one onion, six cloves, piece of turnip and carrot and a three pound can of tomatoes (15 cents) or fresh tomatoes to that amount and let boil with the meat and bones until near dinner time, them add flour-and-water thickening a spoonful at a time until it seems thick enough, and season with salt and cayenne. The soup is then ready to be strained and freed from grease. Take a clean soup pot and set a strainer over it. A colander-shaped strainer at least as fine as a flour seive should be used, or one of perforated tin, finer still. You can hurry the soup and all such mixtures through by rapidly striking the strainer edge with an iron spoon - better than stirring around!.

There will be five or six quarts. Set it on the back part of the stove and as it slowly boils up at one side all the grease that is in it will collect on the surface at the other and must be skimmed off. Serve with a few duchess crusts, not put in the soup previously, but dropped in the plates as they are taken in.,