ONE HUNDRED PURÉES AND
BISQUES
PURÉE OF PEAS
Soak overnight in cold water two cupfuls of split peas. In the morning, drain, add three onions, three stalks of celery, two carrots, two cupfuls of tomatoes, and a tablespoonful of powdered sweet herbs. The vegetables should be chopped very fine. Cover with three quarts of cold water, and simmer for three hours. Rub through a sieve, season to taste, reheat, and thicken with three tablespoonfuls of butter, blended with three tablespoonfuls of flour, and rubbed smooth with a little of the soup.
PURÉE OF POTATOES
Parboil and slice twelve medium-sized potatoes. Add one can of tomatoes, a tablespoonful of powdered sweet herbs, and two onions, and three stalks of celery chopped very fine. Cover with three quarts of cold water, and simmer for two hours. Rub through a sieve, return to the fire, season with sugar, pepper, and salt, and thicken with three tablespoonfuls of butter,
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