Show TWO I 1 VARIETIES OF PUR may accompany meat or of form t n foundation of a most sub soup A puree be either 1 nay may an act accod 1 panl Pani ment to meat or form the bunai r tion of 0 a substantial soup Wha whatever vegetable Is turned into a puree annir first arst be well nell boiled then page through a bleve a work de demandil demand mandit lii patience pa tience it Is true the tha puree then have a little butter and season tag ing added to it cream or the tha of e ages ga pr some gravy sauco sauce accords accord 1 ing abhat meat it accompanies A puree of chestnuts veal eal or poultry and requires the at ot of a little thick cream A puree pure of 0 white haricot beans accompanies roast mutton A puree ot of sorrel or spinach of 0 both combined Is really nicest when served without meat and placed in la in co cottes or irl in shells 0 of wed tried bread after passing the spin spinach achet etc through the sieve it is beaten up with a little butter and cream and liberally seasoned it should not be boiled in more ore than just enough to cook it tender and then it will keep its color and flavor cucumbers marrows turnips artl ard chokes and pumpkins all make delicious purees durees sweet or savory another delicious puree of 0 small email vaha i onions and new potatoes makes a dainty dish it if sufficient cream Is add ed and the mixture is put late into small china dishes and browned on top the puree destined for serving alone or as an accompaniment to meat must be kept thick yet smooth the puree that forms the foundation lounda Uon of 0 a soup Is lengthened out to mate make a sufficient quantity by adding to it meat or vegetable stock and milk or cream or milk or eggs etc the eggs and cream should not be put in until after the puree Is cooked and taken from tho the fire |