The term “purée,” as used in this connection, means a _thick soup_ of
ingredients rubbed through a fine colander. Thicker purées of cooked
nuts, fruits, legumes or vegetables are served as true meat dishes,
entrées, side dishes or relishes, according to their nature.
=Almond Purée--small quantity=
Very nourishing and digestible for invalids.
Rub 2 tablespns. of almond butter smooth with 1-1⅓ cup of water. Just
boil up over the fire (or cook in double boiler till thick), add salt,
serve. The proportion of water may be varied
=Split Peas Purée=
1 cup split peas
3-4 tablespns. raw nut butter
½ large bay leaf
a few celery tops or ¼ teaspn. celery seed in piece of muslin
a pinch of sage
1 small onion, sliced
salt
water
1 tablespn. butter
½ tablespn. flour
1 teaspn. grated onion
Cook peas, raw nut butter, bay leaf, celery tops and onion all together
in salted water, rub through colander, turn on to butter and flour
which have been heated together (or the butter and flour may be rubbed
together and stirred into the purée), add necessary water, salt, sage
and the teaspoon of fresh grated onion; simmer for 5 m. Serve with
strips of bread, or finger croutons. The teaspoon of onion at the last
is very important.
=Purée of Potatoes=
Boil potatoes cut in small pieces, sliced onion, stalks of celery
and a sprig of parsley in plenty of salted water till potatoes are
tender. Rub through colander, reheat, thicken just enough to hold
the ingredients together, turn over whipped cream in the tureen and
sprinkle with chopped parsley. Raw nut butter gives a fine flavor to
this purée, cook it with the potatoes and use less or no cream.
=Purée of Sago=
¼ cup sago
1 pt. water
¼ small bay leaf
1 large stalk of celery, crushed, or a few celery tops
1 medium onion, sliced
a sprig of parsley
1¼-1½ pt. milk
salt
yolk of 1 small egg
¼ cup cream
chopped parsley if desired
Wash sago and cook with bay leaf, celery, parsley and onion in the
water until clear; add hot milk, rub through colander, add salt and
keep hot. Just before serving, beat together the yolk of the egg and
the cream, stir several spoonfuls of hot soup into the mixture, turn
all into the soup, stir well, but do not boil, add chopped parsley,
serve at once.