59. CHESTNUT PURÉE.--There are many recipes for the use of chestnuts in
the making of foods, but probably none is any more popular than that for
chestnut purée. The chestnuts develop a light-tan color in the soup. The
very large ones should be purchased for this purpose, since chestnuts of
ordinary size are very tedious to work with.
CHESTNUT PURÉE
(Sufficient to Serve Four)
1 c. mashed chestnuts
1 c. milk
2 Tb. flour
2 Tb. butter
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. celery salt
1 c. white stock
Cook Spanish chestnuts for 10 minutes; then remove the shells and skins
and mash the chestnuts. Make white sauce of the milk, flour, and butter.
Add to this the mashed chestnuts, salt, pepper, celery salt, and stock.
Heat thoroughly and serve.
60. SPLIT-PEA PURÉE.--Dried peas or split peas are extremely high in
food value, and their addition to soup stock makes a highly nutritious
soup of very delightful flavor. Such a purée served in quantity does
nicely for the main dish in a light meal. Instead of the peas, dried
beans or lentils may be used if they are preferred.
SPLIT-PEA PURÉE
(Sufficient to Serve Four)
3/4 c. split peas
1 pt. white stock
1 tsp. salt
1/8 tsp. pepper
2 Tb. butter
2 Tb. flour
Soak the peas overnight, and cook in sufficient water to cover well
until they are soft. When thoroughly soft, drain the water from the peas
and put them through a colander. Heat the stock and add to it the pea
purée, salt, and pepper. Rub the butter and flour together, moisten with
some of the warm liquid, and add to the soup. Cook for a few minutes
and serve.