By cutting the celery into smaller pieces, by stewing it a little longer, and, when done, by pressing it through a sieve, the above stew may be converted into a puree of celery.

PUREE DE POMMES DE TERRE, or, Very Thin-mashed Potatoes.

Put the puree into a very clean saucepan with the butter; stir it well over the fire until thoroughly hot, and it will then be ready to serve.

A puree should be rather thinner than mashed potatoes, and is a delicious accompaniment to delicately broiled mutton cutlets.

HOT TOMATO SAUCE, or PUREE OF TOMATOES.

Thus, when the root is reduced to a puree, almost any person may eat it.

[Fr.], stew, ragout, fricassee, mince; pottage, potage^, broth, soup, consomme, puree, spoonmeat^; pie, pasty, volauvent^; pudding, omelet; pastry; sweets &c 296; kickshaws^; condiment &c 393. appetizer, hors d'oeuvre [Fr.].

May be served with a puree of tomatoes.

Cover with just as little water as will cook the lentils without burning, and simmer or steam closely covered for about half-an-hour till lentils a thick puree.

* Puree of Venison Cut up the remains of venison that had been roasted for a former dinner, put a few slices of ham into a stew pan, then the venison, two whole onions, a blade of mace, two quarts of stock, and a small piece of a sprig of thyme, parsley, and two cloves.

* Puree of Chestnuts with Chops Boil chestnuts in salted water for twenty minutes.

Mash through a colander and heap lightly on a platter, arranging broiled chops around the puree.

INDEX SOUPS AND CHOWDERS Onion Soup Palestine Soup Black Bean Soup Parker House Tomato Soup Celery Soup Bisque of Prawns or Shrimps Lobster Soup Venison Soup Puree of

and cook a quart of peas as for Peas Puree When well done, if the Scotch peas, rub through a colander to remove the skins.

The skin, however, is tough and indigestible, and being much smaller than peas, when served without rejecting the skins, they appear to be almost wholly of tough, fibrous material; hence they are of little value except for soups, purees, toasts, and other such dishes as require the rejection of the skin.

LENTIL PUREE.Cook the lentils and rub through a colander as for peas puree.

PUREE WITH CHICKEN.Take a quart of chicken stock from which the fat has been removed.

Fresh Fruit Corn Meal Mush Snowflake Toast Hominy Gems Sticks Whole-Wheat Bread Baked Sweet Apples Stewed Fruit DINNER Brown Soup Baked Potato with Cream Sauce Scalloped Turnip Mashed Chestnuts Lentil Puree with Lemon Graham Grits Graham Bread Beaten Biscuit Rye Gems Stewed Fruit Cream Rice Pudding FOURTH DAY BREAKFAST

Fresh Fruit Graham Grits Prune Toast Peas Puree Fruit Rolls Rye Gems Baked Apples Stewed Fruit DINNER Potato Soup with Vermicelli Boiled Potato with Brown Sauce Mashed Squash Baked Beans Pearl Wheat Graham Bread Toasted Wafers Granola Gems Stewed

Fresh Fruit Rolled Rye Graham Bread Breakfast Rolls Potato Cakes Peas Puree Baked Apples Stewed Fruit DINNER Cream Barley Soup Boiled Potato with Cream Sauce Succotash Macaroni with Tomato Sauce Rolled Wheat with Raisins Graham Puffs Whole-Wheat Bread Toasted Wafers

Fresh Fruit Graham Fruit Mush Dry Toast with Hot Cream Whole-Wheat Puffs Toasted Beaten Biscuit Graham Bread Baked Bananas Stewed Fruit DINNER Bean and Potato Soup Mashed Potato Cabbage Celery Scalloped Tomato Lentil Puree Cerealine Graham Bread Corn Puffs Toasted Wafers

Fresh Fruit Rolled Wheat Prune Toast Corn Puffs Graham Bread Toasted Wafers Plain Omelet Stewed Fruit DINNER Cream Barley Soup Potato Snowballs Baked Turnips Lentil Puree with Lemon

Fresh Fruit Oatmeal Vegetable Oyster Toast Lentil Puree Toasted Wafers Corn Puffs Graham Bread

* PUREE OF VEGETABLES.