Purees are made with vegetables, but when the flesh of poultry or other birds is mashed through a sieve after being cooked, it is sometimes called a puree also.

The bones of a ham, after the flesh is disposed of, is the most excellent thing you can put with the vegetables to boil them in order to make purees.

One-third of the bones of a middling-sized ham is enough for about a quart of vegetables.

When you have no ham bones, use four ounces of good salt pork, as lean as possible; but never use smoked pork, it gives a disagreeable taste to the puree.

Of Dry Beans, White Or Colored, Kidney, Lima, Or Any Other Kind

Dry beans must be soaked in cold water, or even in lukewarm water, when in a hurrv. According to the nature of the beans, they must be soaked for from six to twenty-four hours.

Soak a quart of beans as directed above; drain and put them in a saucepan with one-third of the bones of a ham, or about four ounces of salt pork; cover with cold water, season with a bay-leaf, a sprig of thyme, two of parsley, two middling-sized onions, with two cloves stuck in them, and a carrot cut in pieces; when the whole is well cooked, throw away thyme, bay-leaf, onions, and cloves; mash well through a colander all the rest except the bacon.

While mashing them through the colander, wet them with some of the water in which they have boiled, else it would be difficult and long.

When mashed, put them in a saucepan with a little broth or water, salt, and two ounces of butter; stir now and then till the butter is melted and thoroughly mixed with the rest, and it is ready for use. The quantity of broth or water is according to how thick or thin they are wanted. The salt pork is good to eat.

Of Lentils

It is made in the same way as that of beans, except that they do not require to be soaked more than five or six hours in cold water.

Of Peas (Dry Or Split)

Proceed as for lentils in every particular.

Of Chestnuts

Remove the skin of a quart of chestnuts and drop them in boiling water, with a little salt As soon as the under skin comes off easily, take them from the fire, drain, drop them in cold water, and then remove the under or white skin; put them in a saucepan with about one quart of broth, set on the fire and boil gently till well done, and mash through a colander.

Then put the chestnuts, and what is left of the broth, in a saucepan, set on the fire, stir, add a pinch of sugar and an ounce of butter; give one boil, and it is made.

Of Green Peas

Wash a quart of green peas in cold water, and drain; put two quarts of cold water on the fire in a saucepan, with a little salt, and at the first boil throw the peas in, season with three or four sprigs of parsley, one of thyme, two onions, and two cloves, a carrot in slices, salt, and pepper; boil till tender. It may take only two minutes, or it may require half an hour, according to how tender the peas are.

Mash through a colander, and finish like puree of beans, using either broth or water. With broth it is richer and better.