The official handbook for the National Training School for Cookery

7. We now stir in three quarters of a pint of milk, pour the puree back into the saucepan, add pepper and salt to taste, and put the saucepan on the fire to warm the puree: we must stir it well while it is warming. 8. For serving, we pour the puree into a hot soup tureen or basin. N.B. — Toasted or fried bread, cut in the shape of dice, should be served with the puree. Lessons on Making Soup. — Vegetable Puree. 203 Lesson No. 17. VEGETABLE PUREE. Average cost of "Vegetable Puree" (about five pints). s. d. 3 carrots o ih 2 turnips o i 1 head of celery o 4 2 onions o 1 2 leeks o 2 1 lettuce o 1 1 small cabbage o i\ Pepper and salt ( \ lb. of butter J 0 4 3 quarts of water. 1 4 Time required, about one hour and a half. Now we will show you how to make a Vegetable Pure*e. 1. We take three carrots, wash them well, scrape them and cut them in slices. 2. We take two turnips, and two onions, wash them well, peel them, and cut them in slices. 3. We take one head of celery and two leeks, wash them well, and cut them up in quarters. 4. We take one lettuce and a small cabbage, wash them well, and cut them in quarters. 5. We put a quarter of a pound of butter into a saucepan and add all the vegetables. 6. We put the saucepan over the fire, to cook for ten minutes. We must stir the vegetables occasionally. 7. We then add three quarts of cold water, and when it boils, we must skim it well, and then move the saucepan rather to the side of the fire, and let the contents simmer for one hour. 2o6 National Training School for Cookery. 8. We place a hair sieve over a basin, and pass the contents of the saucepan through the sieve with a wooden spoon. N.B. — A wire sieve, or colander might be used, but a hair sieve is the best. 9. We now pour the puree back into the saucepan, and put it on the fire to warm. 10. For serving, we pour the puree into a hot soup tureen, or basin. N.B. — Toasted or fried bread, cut in the shape of dice, should be served with the puree. Lessons on Making Soup. — Stock. STOCK. Average cost of brown or white " Stock 99 for soup (about two quarts). s. d. 4 lbs. of shin of beef, or 2 lbs. of knuckle ) of veal and 2 lbs. of beef ] 3 0 4 young carrots or 2 old ones o 2 1 turnip o oV 1 onion o o \ 1 leek o 1 Half a head of celery ) ^ n Salt .. I ° 2 Time required, about five hours. Now we will show you how to make Stock for soup. It should be made the day before it is required for use. 1. We take four pounds of shin of beef and put it on a board. 2. We must cut off all the meat from the bone, with a sharp knife. 3. We take a chopper and break the bone in half. 4. We take out all the marrow inside the bone, and put it aside for other uses. N.B. — If the marrow were to go into the stock, it would make it greasy. 5. We take a stockpot or a large stewpan, and put the meat and bone into it. 6. We pour in five pints of cold water. N.B. — One pint of water is allowed for each powid of meat, and one pint over. 7. We put in half a teaspoonful of salt. This will assist the scum to rise. 8. We put the stockpot on the fire with the lid on, and let it come to the boil quickly. 208 National Training School for Cookery.