Of Green Peas.—Wash a quart of green peas in cold water, and drain; put two quarts of cold water on the fire in a saucepan, with a little salt, and at the first boil throw the peas in, season with three or four sprigs of parsley, one of thyme, two onions, and two cloves, a carrot in slices, salt, and pepper; boil till tender. It may take only two minutes, or it may require half an hour, according to how tender the peas are.
Mash through a colander, and finish like purée of beans, using either broth or water. With broth it is richer and better.
Of Lima Beans.—Proceed for green Limas as for green peas.
Of Sweet Corn.—It is made like that of green peas.
Of Asparagus.—Cut the eatable part of the asparagus in pieces, and proceed as for purée of green peas.
Of Potatoes.—Steam a quart of potatoes, and then mash them well; put them in a saucepan with half a pint of milk, two ounces of butter, and salt; set on the fire, stir now and then, take off and use. It takes about fifteen minutes after being set back on the fire.
Another way.—Proceed as above, using broth or water instead of milk.
Of Jerusalem Artichokes.—Prepared as potatoes.
Of Carrots.—Clean well, and cut in slices, a dozen middling-sized carrots; put them in a stewpan with four ounces of butter, and set on the fire; when about half fried, cover with broth or water; season with half a bay-leaf, a small sprig of thyme, one of parsley, a small onion, and a clove stuck in it; when the whole is well cooked, throw away onion, clove, bay-leaf, and thyme, mash the rest through a colander; then put back on the fire, with a little butter; simmer for about two hours, stirring occasionally, and it is made.