Puree Soup
This soup is a puree of carrots and easy to prepare. Prepare six fine carrots, a large onion, cut them in fine slices, put a lump of butter the size of an egg in a small pan, then add the minced vegetable. Shake this over the fire until the vegetables are colored well but not brown. Add three pints of water and season. When the vegetables are cooked press them through a sieve, then return them to the same pan and add hot water or stock to give the desired consistency. Cut a number of small squares of bread at least half an inch thick, melt a tablespoonful of butter in a frying pan, put the pieces of bread in the butter when hot, and shake over the fire until brown. Pour the soup over the scuares of bread and serve. If a very rich soup is desired use rich stock.