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Puree of Chicory

Remove stalks and any stale leaves adhering from four small heads chicory, thoroughly wash, drain on a sieve, plunge into a quart boiling water with a teaspoon each salt and sugar, and let boil for thirty-five minutes. Drain on a sieve, press all water out with a skimmer, then finely chop it. Place it in a small saucepan with an ounce good butter, three saltspoons salt, half teaspoon sugar and two saltspoons pepper. Stir well on the fire while heating for five minutes, remove and use as directed.