My mother's cook book

One quart of shelled peas, one and one-half pints of white stock, one Bermuda onion, two ounces of butter, three tablespoonfuls of cream, one teaspoonful of sugar, one-half saltspoonful of salt and an equal amount of pepper. Put first the peas, the onion and the stock into a saucepan and boil them together twenty or thirty minutes, after which pass the whole through a sieve, in order that the stock may become smoothly thickened with the peas and the skins removed. Add then to this mixture the cream, the butter and the sugar, and let all be brought to the point of boiling, keeping in mind that the cream has been added and will curdle if permitted to remain upon the fire an instant too long. Season now with the pepper and salt. And serve very hot. Note — The peas for this Purée should be very young in order that the color of the dish may be a pretty bright green. Tomato Purée. — For this provide : One quart of canned tomatoes, one and one-half pints H of white stock, two ounces of butter, one ounce of flour, one teaspoonful of sugar, one gill of cream, one-half saltspoonful of salt and as much pepper. In preparing this purée begin with boiling the tomatoes and the stock together for three quarters of an hour. Pass both then through a fine sieve, and while straining, melt in the saucepan the butter, into which stir the flour, and returning the strained liquor then to the saucepan, stir all together until it boils. Now add the sugar, the pepper and the salt, and pour the purée into the tureen, after which add the cream which if otherwise done, will be almost certain to curdle with the sour of the tomatoes. PURÉES.—SECOND DIVISION. Asparagus Purée.— For this there will be required : One bundle of asparagus, five ounces of butter, one and one-half ounces of flour, three pints of white stock, one-half pint of cream, one-half saltspoonfUl of salt and the same quantity of pepper. The asparagus has first to be treated by breaking off the tender tips and putting them aside, then blanch the remaining pieces in boiling water, drain them thoroughly, and place them in a saucepan with the butter and flour. Stir all together for five minutes, taking great care to prevent browning, then add the stock and let all boil slowly, until the asparagus is tender. When this is accomplished pass the whole through a fine sieve, and returning it to the saucepan allow it to simmer for twenty minutes, after which add the remaining three ounces of butter. Boil the cream in a separate saucepan and add just before TVKmP FURiE— POTATO PUrAe. serving. Have ready in a tureen the asparagus tips, having previously boiled them in salt and water, and pour over the Purée as soon as the cream has been added Turnip Purée.— Materials to be used in the following quantities : One and one-half pounds of turnip, one ounce of flour, three pints of white stock, three ounces of rice, three ounces of butter, one-half pint of double cream, one-half saltspoonful of salt, and an equal quantity of pepper and sugar.