294. Brown Puree Of Turnips

Slice up about eight large sound turnips, put them into a stewpan, into which a quarter of a pound of fresh butter has been previously melted, and add a tablespoonful of pounded sugar. Fry the turnips thus prepared over a rather brisk fire, in order to give them a light brown color; when this is effected, add two quarts of good stock, allow the soup to boil gently by the side of the stove-fire for about three-quarters of an hour; then drain, pass, and proceed to clarify the puree in the usual manner.

Observe, that this kind of puree should not be thick.

295. White Puree Of Turnips

Slice up a dozen large sound turnips, put them into a stewpan with a quarter of a pound of fresh butter, a tablespoonful of pounded sugar, and a little grated nutmeg. Put these to simmer on a slow-fire, without allowing them to acquire any color. When the turnips begin to melt, add two quarts of white consomme of fowl ; and having set the whole to boil gently on the corner of the stove for about three-quarters of an hour, proceed to drain, pass, and pound the turnips - reserving the broth they have been boiled in to clarify the puree with; after it has boiled, skim off all the froth, and finish the soup by adding (just before sending to table) a pint of boiling cream and a pat of fresh butter, which must be thoroughly incorporated with the soup

296. Palestine Soup

Cleanse, peel, wash, and slice up half a peck of Jerusalem artichokes ; put them into a stewpan with four ounces of fresh butter, and allow them to simmer gently on a slow fire, until they are reduced in quantity and partially melted - taking care that they do not get colored in the process. Then add two quarts of strong white consomme of fowl, and after allowing it to boil gently for three-quarters of an hour, proceed to rub the whole through a tammy-cloth in the usual way, and clarify the puree. Just .before sending to table, add a pint of boiling cream, a small piece of glaze, and a little pounded sugar.

297. Puree Of Artichokes

Turn or peel the bottoms of a dozen fine artichokes, and, after taking out the fibrous part inside, cut each into four pieces ; put them into a large stewpan previously well buttered, and strewn with a little pounded sugar, - placing the pieces of artichokes closely beside each other, and then set them on a slow fire to stew very gently, that they may acquire a light brown color. Then proceed in every respect to finish this soup in the same manner as directed for Palestine soup.

298. Puree Of Endive

This soup should be made only when endives are plentiful and of good quality, as in the autumn season, when they are full and white. Having trimmed away all the green and outer leaves of about three dozen endives, which should be thoroughly washed and examined in order to pick out any insects, blanch them in boiling water and a little salt for ten minutes ; then take them out and throw them into cold water; drain them in a colander, and with both hands press all the water from them. Having so far prepared the endives, cut off the roots and put them into a stewpan with four ounces of fresh butter, a little grated nutmeg, salt, and a little sugar. With a wooden spoon, stir the endives over a slow fire for about ten minutes; then add a ladleful of good white consomme of fowl; allow this to continue gently simmering on a very slow fire, or in the oven, for an hour : and then pass the endives through a tammy as usual. To the puree thus obtained, add one quart of white consomme of fowl; clarify it according to custom, and just before sending the soup to table, mix with it a pint of boiling cream and a pat of fresh butter, and serve.

This soup is recommended for its lightness and cooling effect.