Method.

Simmer vegetables or meat in water or stock until tend add seasonings the last hour. When tender remove large pieces of bone or meat, press remainder through colander or coarse sieve, return to water. This may be done several hours before needed if necessary. When ready to use remove fat, reheat and add to sauce made of hot butter and flour cooked thoroughly, stock or water and seasonings. When these are thoroughly blended add garnishings.

No. 50. Black Bean Puree

18 cts.

A : 11/2 cs. black beans soaked over night in 2 qts. cold water, then simmer 4 or 5 hours, adding enough boiling water to make 3 pts. The last hour add a ham-bone or small piece of ham, 1/2 an onion stuck with 3 cloves, 1 tsp. salt, dash pepper, 2 drops Tabasco sauce or dash cayenne and 1/2 tsp. mustard ;

B : 1 tbsp. butter and 1 tbsp. flour cooked together ; C : 1 tbsp. sherry, 6 Egg Balls No. 72 (Rice or Egg Balls), or 1 hard boiled egg, and \ lemon cut in thin slices.

Cook A (see Purees); add to B ; when ready to serve add C.

Lentil Puree may be made after this recipe by omitting ham, egg, and sherry.

No. 51. Hare Puree

35 cts.

A : 1 jack-rabbit, skin, leaving blood-sack in neck, cut meat in small pieces, put in kettle, add blood-sack, cut it, add 2 qts. cold water, \ an onion stuck with 4 cloves, 1 tsp. salt, dash cayenne ;

B : 3 tbsps. port wine.

Simmer A 5 or 6 hours, remove meat, chop fine, strain soup, add meat and pour in a bowl until morning. Remove fat, reheat, add B and serve.

No. 52. Peanut Puree

35 cts.

A : 1 pt. peanuts, roasted, shelled, and skins removed, pound to a paste, 1 qt. white stock or water, 1/2 tsp. salt, 1/4 tsp. paprica;

B : strained liquor from 1 pt. oysters.

Cook A half an hour, add B, when boiling serve.

No. 53. Split Pea Puree

10 cts.

A : 11/2 cs. split peas;

B : 1/2 c. croutons.

Follow Recipe No. 50 (Black Bean Puree), using A instead of beans, omit wine and lemon, and garnish with 1!.

No. 54. Tomato Puree

A: 1 can tomatoes, 1 sprig parsley, 1 stick celery, 4 percorns, \ bay-leaf, blade mace, 1 tsp. sugar, 1/2 tsp. sal tsp. soda ;

B : 1 tbsp. onion chopped, 1 tbsp. butter, 1 tbsp. flour, all cooked together, 1 pt. hot beef stork ; C : 1/2 c. croutons.

Simmer A 1/2 an hour, add B, blend thoroughly, serve with C.

A Southern soup may be made by adding 2 tbsps. green peppers chopped with the onion in B, and 1 tbsp. horse-radish, 1/2 tsp. vinegar and 1/4 c. boiled macaroni instead of C.