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This thickened milk is the foundation for many forms of fish and vegetable purées. A pint of green pease, boiled, mashed, and added; or asparagus or spinach in the same proportions can be used. Lobster makes a purée as delicious as that of salmon. Dry the "coral" in the oven; pound it fine, and add to the milk before straining, thus giving a clear pink color.
"Yes," put in Thaddeus. "But you ought to taste her celery puree. She is undoubtedly great on purees." Bessie coughed slightly and shook her head at Thaddeus, and Thaddeus thought he detected the germ of a smile upon the cold face of the butler. He was not sure about it, but it curdled his blood just a little, because that ghost of a smile seemed to have just a tinge of a sneer in it.
If milk flows, it is a sign that we are well and prosperous; but if, instead of milk, there is blood, then we are either dead or in great danger. Then the two brothers put on their armour, buckled their swords, and pocketed their purees; and, after taking a tender farewell of each other, they mounted their horses and went their various ways.
Less milk is used when the water in which the vegetables are cooked is added. Purées are made from vegetables or fish, forced through a strainer and retained in soup, milk and seasonings. Generally thicker than cream soup. Use a double boiler in making cream sauces and the cream sauce foundation for soups. To warm over a thick soup it is best to put it in a double boiler. It must not be covered.
They should now cook slowly, with the cover partially off the stew-pan until they have reached the required degree of tenderness. For stewed and baked beans the cooking must stop when the skins begin to crack. For beans served with a sauce they should cook until perfectly tender, but they must not be broken or mushy. For purées and soups they should be cooked until very soft.
With one half of the gravy make a very good puree of peas if possible the green peas with the other half make a good puree of tomatoes. Combine the two purees, adding pepper and salt and a dust of cayenne. For each guest add to the soup a teaspoonful of Madeira wine, beat it all well and serve quickly. Or add, instead of Madeira, one dessert-spoonful of sherry wine.
Omelets are called by the name of what is added to give them flavor, as minced ham, salmon, onions, oysters, etc., beaten up in the eggs in due quantity, which gives as many different kind of omelets. They are also served over many kinds of thick sauces or purees, such as tomato, spinach, endive, lettuce, celery, etc.
My idea of comfort, I reflected, was probably lower-middle. It included a high tea, with real food to eat, and a book propped up against the tea-cosy while I ate. Once or twice in my life I have been at the mercy of a table d'hôte and I was not happy. Passenger ships, for example. They have all sorts of purées and consommés and entreés and fricassées and soufflés, but very little nourishing food.
Purées are merely thick soups strained carefully before serving, and made usually of some vegetable which thickens in boiling, as beans, pease, &c, though there are several forms of fish purées in which the foundation is thickened milk, to which the fish is added, and the whole then rubbed through a common sieve, if a regular purée-sieve is not to be had.
There never were such pancakes, such purées, such made dishes as that woman gets up. She turns hash into a confection and liver and bacon into a delicacy. Corned-beef in her hands is a discovery and her sauces are such that a bit of roast rhinoceros hide tastes like the tenderest of squab when served by her. No wonder Mrs. Innitt holds her own.
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