Puree of Split Peas

One cup of meat stock, one cup of dried split peas, one tablespoonful of flour, one-half tablespoonful of sugar and one-half level tablespoonful of butter.

Look the peas over, wash, and put to soak in three pints of cold water. Soak over night, or for several hours. Heat to boiling point in water in which they were soaked and put into a stone jar with a cover, or in a bean pot. Set in an oven, and let cook eight or ten hours. Fill up with hot water if they dry out too much as they cook. When taken from the oven, mash through a puree sieve, thicken the broth with the flour and butter, season to taste with salt, pepper, and butter, bring to the boiling point, and serve. They may be seasoned with salt pork added when put to cook, same as baked beans. To thicken the puree, melt the butter and flour together in a saucepan, and then add the stock cold and let boil a few minutes.

Puree of Lentils

Prepare the lentils, and cook same as split peas, and make soup by same rule.

Cream of Split Peas

Proceed as for puree of split peas, except use milk instead of meat stock.

Puree of Green Peas - For Home Work

One cup of strained green peas, one tablespoonful of butter, two tablespoonfuls of flour, one quart of veal, chicken or lamb broth. Thicken the broth with flour and butter as in making drawn butter sauce (page 200) mix with the peas, let boil up, season, and serve.

Puree of Green Peas - For Class Work

One-fourth cup of strained peas, one-half teaspoonful of butter, one teaspoonful of flour, one cup of veal or chicken broth.

Cream of Peas

One teaspoonful of butter, one and one-half teaspoon-fuls of flour and one-half cup of strained peas, one-half cup of veal or chicken broth, one-half cup of whole milk. Put together the same as puree of green peas.

Cream of Potatoes

Wash, pare, and cut into dice six good-sized potatoes. Add one tablespoonful of minced onion, and one tea-spoonful of salt. Put to cook in as little boiling water as is practicable, and when the potatoes are done mash fine and add one quart of hot milk, and stir constantly, or set off the hottest part of the stove while you mix together two tablespoonfuls of butter and two of flour. Put the mixture on the end of a wooden spoon, and stir into the liquid until the flour and butter are incorporated and the soup slightly thickened. Add salt and pepper to taste.

Puree of Potatoes - For Class Work

Butter, one teaspoonful, flour, one teaspoonful, whole milk, one cup, potato (before cooking cut in cubes), one-half cup, onion, one-half tablespoonful. Cook potato and onion together, and mash through a sieve. Cook butter, flour and milk into a sauce (page 261), and when seasoned pour over the prepared onion and potato, and serve.

Puree of Potatoes - For Home Work

Butter one and one-half tablespoonfuls, flour one and one-half tablespoonfuls, whole milk one and one-half pints, potato, before cooking, one cup, onion two and one-fourth tablespoonfuls. Put together as above. Cold mashed potatoes may be used in the soup instead of fresh ones.