Show TWO VARIETIES OF may accompany ny meat or foundation of a most suh ON Stant lai soup fegl 1 A puree may be either anell panl Pani ment to meat or an all act tion of 0 a substantial fat form the I 1 ditl oi Tl soup vegetable la is turned into a puree ca first be well boiled the then through a nieve a work I 1 dems patience it la is tr true 10 the then have a lift little Is butter puree 01 a i and d ing aei added to it ot or cream or th tha fart 1 egg pr pr some gravy sauce ing t wat accy weal meat ae it accompanies f A puree of 0 chestnuts I 1 V veal eal or poultry and requires th cheffi altion of a little thick cream of white haricot beans A pj roast mutton gi uj A pureo aureo of sorrel 0 or r both combined I 1 Is a really nicest alfi served 4 without me meat t and placed place I 1 li i bocott 8 or r in shells ot of ACT I 1 bread after passing 6 I 1 the uj through the si sieve 0 it 1 1 Is beaten a little butter up ID and cream and huberr seasoned it should not be tw more than just enough to cook ill der and then it bill III keep its ita ty and flavor h cucumbers marrows turnips chokes and pumpkins all make rd clous cious purees durees sweet or savory A aib er delicious puree of small vi onions and new potatoes make makem dainty dish if sufficient cream is 1 ed and the mixture Is put into ch china dishes and browned on to the puree destined for or be alone or as an accompaniment meat must bs be kept thick yet sin the puree that forms the found U of a soup Is lengthened out to ma aa sufficient quantity by adding I 1 tn meat or vegetable stock and rail mil cream or milk or eggs egg s etc the and cream should not be put in vr aija EA after the puree Is ia cooked and tug tit 11 from rom the fire |