The class of soups with which we have been dealing contains those which are composed of meat broth flavored with vegetables. When the vegetables appeared at all, they were in distinct pieces floating about in the liquid. In the class with which we are now to deal, the vegetables play a very important part. The cooked and strained vegetable has liquid enough added to it to make it of the right consistency for soup. The mixture is thickened a little with flour, arrowroot, or cornstarch. Arrowroot thickens without having any perceptible effect in other ways. Flour thickens, but clouds some, and gives a pleasant flavor. Cornstarch gives a decided flavor to whatever is thickened with it. The liquid used in these soups may be water, meat stock, or milk. When water is used, they are sometimes called "summer soups," to distinguish them from the ones with broth, which are known as "winter soups." For the sake of distinction, we will call those made with water or stock "purees," and those with milk or cream, "cream soups."

Puree of Baked Beans

Pour one cup of boiling water over a pint of cold baked beans, stir until hot, and then strain through a puree sieve. Add three cups of soup stock or water, thicken as directed in remarks on soup, and serve. Use two table-spoonfuls of flour and one of butter to each quart of soup.

The object of thickening purees is that the ingredients may be better blended and mixed.

Puree of Black Beans

One pint of beans, two tablespoonfuls of flour, one of butter. Look the beans over, and put to soak over night, drain the water off, and put the beans to cook. For one pint of beans add three pints of boiling water, and salt a little. They should cook slowly eight or ten hours to have the best flavor, and it is easier to cook them in a bean pot or in a stone jar, with a stone cover, in the oven. Put in boiling water as it evaporates, to keep the amount about the same. When done rub through a sieve, and add one pint of soup stock or water. This makes a quart in all, thicken with the butter and flour and season to taste. Slice into it one-half a lemon, cut very fine, and put in one hard-boiled egg, chopped, and serve. Tomatoes and either baked beans or black beans may be used together as directed in mixed soups, or water instead of soup stock may be used.

Both the baked beans and the black beans may be used with milk instead of water, thus making a cream soup, but it is better to use them either in mixed soups, or with water or soup stock in purees, because the color does not harmonize so well with milk. Serve with croutons or toasted crackers.

Puree of Tomatoes

One quart of cooked strained tomatoes (cooked in their own juices), two cups of hot water, one table-spoonful of sugar. If onion is liked, put in one teaspoon-ful, grated. Thicken with two level tablespoonfuls. of flour and the same of butter. Cook slowly half an hour. Season to taste with salt and pepper.