In a puree the Hydnum makes an appetizing dish, with a slight flavor of oysters.
If a thicker pureeis desired, use more of the mashed potato.
Add a cup of well-reduced tomato puree and half a cup or more of grated cheese.
Measure and return to the saucepan, and add one cup of milk for every cup of onion puree and two level tablespoons of flour to every cup of milk.
PUREE OF PEAS Rub one cup of cooked peas through a sieve and add One cup of milk, One-half cup of water, One tablespoon of cornstarch, One teaspoon of grated onions, One teaspoon of finely chopped parsley.
CREAM SOUPS Cream soups are a combination of vegetables, puree and milk.
Gently combine the fruit whip, whipped cream and puree of pineapple by cutting and folding until well mixed.
Mash again and scrape from the bottom of the sieve, obtaining all the puree possible; add this to the broth, together with the meat of the crabs.
Boil a quart of milk separately; rub two tablespoonfuls of flour in a half a cup of butter; add this to the boiled milk; after cooking it a few minutes, add the milk to the celery puree and serve at once, mixing milk and puree well.
Take out the meat and pass the soup through a colander, mashing and extracting as much of the puree as possible, passing the stock through it two or three times.
When the spinach is seasoned, drain, rubbing lightly through a puree sieve until you obtain one cup of spinach juice.
Combine the pureeand white sauce and add the salt just before serving.
Combine puree and white sauce by pouring puree into white sauce.
Cook the lima beans with the onion until soft and rub through a puree sieve.
Rub through a puree sieve and add the sugar and soda.
The word Pureecannot be exactly translated, as there is nothing in the English language that gives precisely the same idea.
The puree made from the whole corn, as above, is much sweeter and more wholesome than that made from the ground meal.
The usual proportion of vegetable pulp or puree to liquid is: One part of vegetable pulp or puree to 2 parts of liquid, i.
The amount of stock or water must depend upon whether it is wished to have the puree thick or thin.
Add also a little pepper and salt, sufficient butter to make the puree taste soft, and a little powdered sugar.
Split peas are chiefly used in this country to make pea soup, or puree of peas and peas pudding.
Let them simmer until they are quite tender, then pass them through a coarse sieve, and return the puree to the saucepan, with two ounces of sugar, the strained juice of a fresh lemon, and half a tumblerful of light wine.
Proceed exactly as if you were making artichoke soup, only make the puree thicker by using less liquid.
For instance, Palestine soup is really a puree of Jerusalem artichokes; ordinary pea soup is a puree of split peas.
Proceed exactly as above, using a puree of turnip-tops instead of spinach.
Never throw away pea-pods; they give a delicious flavor to the puree for the next day.
A Puree of Peas may be offered with meat croquettes.
On toast spread with Pureeof Cooked Calf's Liver moistened with Sherry.
Another way of cooking potato pumpkin is to cut it in slices, pare off the rind, and make a puree as directed for turnips.
When the large Windsor beans are used, it is best to put them into boiling water until the skins will slip off, and then make them into a puree as directed for turnips--they are very coarse when plainly dressed.
The oysters were delicious, and the puree was superior to anything Thaddeus had ever eaten in the line of soups in his life--only it was lobster puree, and ten times better than Ellen's general run of celery puree.
When I give a dinner it makes me tired to have the men afterwards speak of the waitress rather than of the puree or the birds.
Drain, return to double boiler, add milk and cook until rice is tender, then rub through puree strainer.
Cover with three cups of well-seasoned chicken broth, season well with salt, cover and let cook until rice has absorbed broth and is tender, then add one cup of thick tomato puree and two-thirds cup of grated cheese.
Cook with very little water; when quite dry, rub through a fine puree strainer.
When ready to serve, add the puree to the stock, season with salt and pepper, and heat it thoroughly without boiling.
Cream soups are made without stock, the basis being vegetables boiled and mashed to a puree by being pressed through a colander or sieve, then mixed with cream or milk and seasoned to taste.
Where a light yellow color is wanted, use fresh white crumbs grated from the loaf (or rubbed through a puree sieve) for the outside, and do not use the yolk of the egg.
Boil them again until tender; drain, and mash them through a puree sieve; sweeten, flavor with vanilla, and moisten them with a little cream.
Butter well a plain mold of the shape desired; sprinkle over it as many bread-crumbs as will stick to the butter; turn in the puree of potatoes, place the mold in a pan of water, and bake for thirty minutes.
When the beans are very soft remove the bouquet, drain off the water, and pass the beans through a puree sieve.
Mix the puree and meringue lightly and quickly together and turn it into a pudding-dish; smooth the top into a mound shape; sprinkle with sugar and bake in a slow oven twenty to twenty-five minutes.
Place the puree in a granite-ware saucepan and let it cook until quite dry and firm.
Pound the fish in a mortar until it is thoroughly mashed, then rub it through a puree sieve; season the fish pulp with salt, pepper, and onion juice.
Remove the oysters; chop and pound them in a mortar, then press as much of them as possible through a puree sieve.
To one and one quarter cupfuls of the hot reduced apple puree add the whites of four eggs, whipped very stiff and sweetened with three tablespoonfuls of powdered sugar.
Game and Salad Quails in nests ofPuree of Chestnuts.
After they are baked fill the center with pineapple, with any preserves, or with apple puree covered with apricot jam.
June 24 Puree of Peas Baked Red Snapper, Tomato Sauce Riced Potatoes Buttered Beets Cabbage Salad *Cup Puddings Coffee *Cup Puddings--These should be baked in little cups or molds.
The center of crown may be filled with potato balls, French fried potatoes, or puree of chestnuts.
Add stock to this puree and let simmer ten minutes.
Salt and pepper to taste Put stock into saucepan; add spinach and parsley, picked and thoroughly washed; let all boil twenty minutes; strain, rubbing puree through sieve.
Rub peas and liquor through a puree strainer, add two cups of boiling water, and set back where the pulp will keep hot.
Stir in one-fourth teaspoon of soda, and when it stops foaming turn into a pureestrainer and rub the pulp through.
When boiling potato if a sprig of parsley is added and strained out, and a little of the potato water is used to make the puree smooth, the soup will have more character.
Well-skimmed broth with crackers Dinner--Tomato bouillon with crackers Baked potato--1 small potato Puree of spinach Orange gelatin Toast 3 P.
