Puree of Tomato No. i. — Cook together one table-
spoonful of butter and two tablespoonfuls of flour, add
two cups of cooked tomato, rubbed through a sieve, and
two cups of veal or chicken broth. Let simmer five
minutes, pour in a cup of sweet cream, bring to boiling
point, season to taste, and serve.
Puree of Tomato No. 2. — To two cups of compound
soup stock add two cups of cooked tomato strained
through a sieve, one tablespoonful of sugar caramel, and
one tablespoonful of arrow-root or cornstarch, mixed
with two tablespoonfuls of cold water. Let simmer five
minutes, add a tablespoonful of butter, season, and
serve.
Puree of Tomato No. 3. — Cook together one table-
spoonful of butter and two tablespoonfuls of flour, add
three cups of cooked tomato rubbed through a sieve,
simmer five minutes, pour in a cup of cream, bring to
boiling point, season to taste, add a quarter of a tea-
spoonful of soda, and serve.
Puree of Potato. — Cook together one tablespoonful
of butter✪ Puree of Tomato No. 1 and two tablespoonfuls of flour, add two cups
of boiled potato and one cup of boiled onion rubbed
through a sieve, and two cups of hot milk. Let sim-
mer five minutes, pour in a cup of cream, bring to boil-
ing point, season to taste, and serve.
Soup- Making. 123
Onions, if liked, may be used in larger proportion in
this pur^e. A desirable change may also be had by
frying the onions in clarified butter until brown, adding
a little water, and stewing until very tender, before
rubbing through the sieve. And when the onions are
fried in this manner, a simple broth of any kind may be
used in place of milk or cream, with very satisfactory
results.
Puree of Beans No. i. — Cook together one table-
spoonful of butter and two tablespoonfuls of flour, add
two cups of any simple stock, and two cups of well-
cooked beans, rubbed through a sieve. Simmer five
minutes, season, and serve.
Puree of Beans No. 2. — Cook together one table-
spoonful of butter and two tablespoonfuls of flour, add
one cup of sweet milk and two cups of lima beans stewed
and rubbed through a sieve. Simmer five minutes,
pour in a cup of sweet cream, bring to boiling point,
season to taste, and serve.
Puree of Beans No. 3. — Cut two slices of breakfast
bacon in small pieces and saute in a spider until a light
brown, add two tablespoonfuls of flour, and when
browned lightly add two cups of water, and simmer, in
a covered sauce-pan, fifteen minutes. Strain, add two
cups of cooked beans rubbed through a sieve, simmer
five minutes, season to taste, and, just before serving,
add a tablespoonful of tomato catsup.
Puree of Asparagus. — Cook together a tablespoonful
of butter and two tablespoonfuls of flour, add one cup
of sweet milk and two cups of tender asparagus, cooked
and rubbed through a sieve. Let simmer five minutes,
124 The Art of Cookery.
pour in a cup of cream, bring to boiling point, season,
and serve.
Any simple broth may be used in place of milk and
cream in making this puree.
Puree of Spinach. — Cook together one tablespoonful
of butter✪ Puree of Beans No. 1 and two tablespoonfuls of flour, add one cup
of sweet milk and two cups of cooked spinach rubbed
through a sieve. Let simmer five minutes, pour in a
cup of sweet cream, bring to boiling point, season to
taste, and serve.
Any simple broth may be used in place of milk and
cream in this puree.
Page 54 · 9 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Puree of Tomato No. i. — Cook together one tablespoonful of butter and two tablespoonfuls of flour, add two cups of cooked tomato, rubbed through a sieve, and two cups of veal or chicken broth. Let simmer five minutes, pour in a cup of sweet cream, bring to boiling point, season to taste, and serve.
Puree of Tomato No. 2. — To two cups of compound soup stock add two cups of cooked tomato strained through a sieve, one tablespoonful of sugar caramel, and one tablespoonful of arrow-root or cornstarch, mixed with two tablespoonfuls of cold water. Let simmer five minutes, add a tablespoonful of butter, season, and serve.
Puree of Tomato No. 3. — Cook together one tablespoonful of butter and two tablespoonfuls of flour, add three cups of cooked tomato rubbed through a sieve, simmer five minutes, pour in a cup of cream, bring to boiling point, season to taste, add a quarter of a teaspoonful of soda, and serve.
Puree of Potato. — Cook together one tablespoonful of butter and two tablespoonfuls of flour, add two cups of boiled potato and one cup of boiled onion rubbed through a sieve, and two cups of hot milk. Let simmer five minutes, pour in a cup of cream, bring to boiling point, season to taste, and serve.
Soup- Making. 123
Onions, if liked, may be used in larger proportion in this puree. A desirable change may also be had by frying the onions in clarified butter until brown, adding a little water, and stewing until very tender, before rubbing through the sieve. And when the onions are fried in this manner, a simple broth of any kind may be used in place of milk or cream, with very satisfactory results.
Puree of Beans No. i. — Cook together one tablespoonful of butter and two tablespoonfuls of flour, add two cups of any simple stock, and two cups of wellcooked beans, rubbed through a sieve. Simmer five minutes, season, and serve.
Puree of Beans No. 2. — Cook together one tablespoonful of butter and two tablespoonfuls of flour, add one cup of sweet milk and two cups of lima beans stewed and rubbed through a sieve. Simmer five minutes, pour in a cup of sweet cream, bring to boiling point, season to taste, and serve.
Puree of Beans No. 3. — Cut two slices of breakfast bacon in small pieces and saute in a spider until a light brown, add two tablespoonfuls of flour, and when browned lightly add two cups of water, and simmer, in a covered sauce-pan, fifteen minutes. Strain, add two cups of cooked beans rubbed through a sieve, simmer five minutes, season to taste, and, just before serving, add a tablespoonful of tomato catsup.
Puree of Asparagus. — Cook together a tablespoonful of butter and two tablespoonfuls of flour, add one cup of sweet milk and two cups of tender asparagus, cooked and rubbed through a sieve. Let simmer five minutes,
124 The Art of Cookery.
pour in a cup of cream, bring to boiling point, season, and serve.
Any simple broth may be used in place of milk and cream in making this puree.
Puree of Spinach. — Cook together one tablespoonful of butter and two tablespoonfuls of flour, add one cup of sweet milk and two cups of cooked spinach rubbed through a sieve. Let simmer five minutes, pour in a cup of sweet cream, bring to boiling point, season to taste, and serve.
Any simple broth may be used in place of milk and cream in this puree.
Records on this page
Puree of Tomato No. 1Puree of Tomato No. 2Puree of Tomato No. 3Puree of PotatoPuree of Beans No. 1Puree of Beans No. 2Puree of Beans No. 3Puree of AsparagusPuree of Spinach