With Potatoes.—Cut about half a pint of potatoes with a vegetable spoon (it is understood half a pint when cut, the rest being used to make mashed potatoes), and blanch them for three minutes, drain and put them in boiling broth; boil gently till about half done, add then two or three tablespoonfuls of green peas; finish the cooking; and just before serving add a pinch of sugar, salt to taste, turn into the soup-dish, and serve with or without croutons.
With Quenelles.—Drop quenelles in broth; boil gently till done, and serve.
The proportion according to taste. Half a dozen quenelles for each person, and about half a pint of broth, make a good proportion.
With Rice.—Put boiled rice in the soup-dish, turn boiling broth over it, and serve warm.
With Turnips.—When clean, cut the turnips in slices, drop them in boiling water, add a little salt, boil for five minutes, and drain. Set them on the fire in a saucepan, cover them with milk, and boil gently till done. Mash them through a colander, put them back on the fire with milk, butter, a little sugar and salt; stir and boil gently a few minutes; then add a yolk of egg for two turnips, stir in also two or three tablespoonfuls of cream; stir, but do not boil; put some croutons in the soup-dish, turn the turnips over, and serve.
Purée of Split Peas.—The proportions vary according to taste; the more peas that are used with a certain quantity of broth, the thicker the potage will be, and vice versa.
Soak one pint of split peas in cold water over night and drain. Put them in a saucepan with a few slices of carrot, same of turnip, same of onion and salt. Cover with cold water, set on the fire and boil till done. Drain, and then mash through a colander. Put back on the fire with warm broth to taste—that is, to make the potage thin or thick, season with salt or pepper; boil gently for five minutes, stirring the while; turn into the soup-dish over croutons, and serve warm. It may be served without croutons.
Purée of Green Peas.—It is sometimes called à la Chantilly, or à la Française. Put cold water and a little salt on the fire, and at the first boiling throw the peas in; if they are very tender, leave them in only a few seconds; if large and rather hard, boil one or two minutes; drain, mash them through a colander, and finish as the above.
Purée of Dry Beans.—White and dry beans have several names, but no matter what kind, they are prepared alike. If you are not sure that the beans are new, soak them in cold water for about twenty-four hours, and drain. Cook, mash, and serve them the same as split peas.
Purée of Lentils.—Wash the lentils in cold water and proceed as for split peas for the rest.