In case it should turn too thick, add broth or water.
The longer they are simmered, the better the taste.
Of Turnips.—Proceed as with carrots in every particular.
Of Celery.—It is always made with turnip-rooted celery. Clean the celery well, wash and cut it in pieces, and prepare as purée of carrots, adding a teaspoonful of sugar.
Of Cauliflowers.—Separate the branches, and throw them in boiling water and salt; boil two minutes and drain. Put them on the fire with broth or water, enough just to cover them, two or three stalks of parsley, and salt to season.
Boil gently till tender; remove the parsley; mash through a colander; put back on the fire with a little butter and white pepper, simmer about ten minutes, stirring now and then the while, and it is ready for use.
Instead of butter, some cream may be added.
Of Pumpkin.—Made exactly the same as that of cauliflowers, after the pumpkin is peeled and cut in pieces.
Of Squash.—Same as pumpkin.