PURÉES.
The word Purée cannot be exactly translated, as there is nothing in the English language that gives precisely the same idea. In French it is generally applied to a certain manner of cooking vegetables that converts them into a substance resembling marmalade, which, when the coarser parts are strained out, leaves a fine smooth jelly.
It is served up with meat.
PURÉE OF TURNIPS.
Wash and pare some of the finest turnips. Cut them into small pieces, and let them lie for half an hour in cold water. Then take them out and drain them. Put them into a stew-pan, with a large piece of butter and some salt and pepper. Moisten them with a little broth or boiling water. Let them stew over a very slow fire, for five or six hours, stirring them frequently. Then rub them through a sieve, and serve up the jelly with roast meat.
PURÉE OF CELERY.
Wash your celery, peel it, and stew it slowly for three or four hours, with salt, and a very little water. Then pass it through a sieve, and season it with pepper, salt, and nutmeg to your taste.
PURÉE OF ONIONS.
Take thirty onions; cut them in slices and put them into a stew-pan, with a little salt, pepper, and
