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Puree of Lentils

In six cups of cold water cook a quart of lentils, a slice of lean ham, the skeleton of a roast chicken or other fowl and half dozen roots of celery. Strain the broth into a saucepan, rub the lentils through a sieve, add them to the broth, thicken with a tablespoonful of butter and two tablespoonfuls of flour cooked together, let simmer five minutes, season and serve. A simpler puree of lentils may be made by cooking the lentils in salted water, rubbing them through a sieve, mixing them with the water in which they were cooked, and then thickening the mixture with butter and flour. A cup of sweet cream may be added, if liked, just before the puree is taken from the fire.