Puree Of Green Peas

It is sometimes called a la Chan-tilly, or a la Frangaise. Put cold water and a little salt on the fire, and at the first boiling throw the peas in; if they are very tender, leave them in only a few seconds; if large and rather hard, boil one or two minutes; drain, mash them through a colander, and finish as the above.

Puree Of Dry Beans

White and dry beans have several names, but no matter what kind, they are prepared alike. If you are not sure that the beans are new, soak them in cold water for about twenty-four hours, and drain. Cook, mash, and serve them the same as split peas.

Puree Of Lentils

Wash the lentils in cold water and proceed as for split peas for the rest

Puree Of Peas

Proceed as for split peas.

With Lima Beans

Proceed as with green peas.

With Potatoes

Steam potatoes, then peel and mash them through a colander. Put them back on the fire with broth, butter, and salt to taste; stir, boil a few minutes, and serve with croutons. Water or milk may be used instead of broth.

With Pumpkins

Peel, take away the seed and cut the pumpkin in small pieces; put them in a stewpan with water just enough to cover them, a little salt and white pepper, set on the fire and take off when cooked; throw away the water, mash and strain the pumpkin, put it back in the stewpan, cover with milk, add a little sugar, set it again on the fire, and take off at the first boiling; pour a little of it on croutons in the soup-dish, and keep covered 4* in a warm place for ten minutes; then pour also the re-mainder in, and serve.

Another

Prepare as above, throw the pieces in boiling water with a little salt for five minutes, mash and drain; put butter in a stewpan, set it on the fire; when melted put the pumpkin in, stir about five minutes; have ready in your soup-dish some slices of bread fried in butter, and dusted with sugar, pour on them some boiling milk, keep covered in a warm place two or three minutes; then turn the pumpkin on, at the same time mixing the whole gently, and serve.

With Squash

It is made as with pumpkin.

With Asparagus

Proceed as for green peas.

With Jerusalem Artichokes

Tt is made like that of potatoes.

With Carrots

When made with young carrots, it is called potage puree Crecy, or a la Crecy. Add broth to taste to a puree of carrots, turn into the soup-dish over croutons, and serve.

With Colored Beans

When made with colored beans, it is called a la Conde, Proceed as with beans.

The Prince of Conde devised this potage, and besides cooking the beans in broth, he used to put in one or two partridges also, to give, as he used to say, "a good taste to the beans."

With Cauliflowers

Make a puree of cauliflowers, to which you add broth to taste, and serve with croutons.

With Chestnuts

Add broth and croutons to a puree of chestnuts, and serve warm.