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Pea and Bean Purees

An estimate of the food value of these purees may be inferred from the use made of these two dried vegetables in the rations of soldiers and sailors. Soak the beans or peas (split or Scotch) over night, then cook to a mush, rub through a soup strainer, and thin to the proper consistency with flavored stock. When unflavored stock is used, add some thyme to the vegetable while cooking. Add a little thickening to hold the vegetable solids in suspension.

A Heavy Vegetable Soup Put some lean meat two or three times through a patent chopper (so that it may be reduced almost to a paste), add cold water and chopped vegetables, cook long and slowly, and serve without straining.

A Nutritious Barley Soup Prepare lean mutton as in the last recipe, or leave it on the bone (removing all fat), add pearl barley, and cook to a thick puree, in which there should still be grains that have not lost shape.

Remove bones and large pieces of meat, and serve without straining.