This thickened milk is the foundation for many forms of fish and vegetable
purees. A pint of green pease, boiled, mashed, and added; or asparagus or
spinach in the same proportions can be used. _Lobster_ makes a puree as
delicious as that of salmon. Dry the "coral" in the oven; pound it fine,
and add to the milk before straining, thus giving a clear pink color. Cut
all the meat and green fat into dice, and put into the tureen, pouring the
hot milk upon it. Boiled _cod_ or _halibut_ can be used; but nothing is so
nice as the salmon, either fresh or canned. For a _Puree of Celery_ boil
one pint of cut celery in water till tender; then add to boiling milk,
and rub through the sieve. For _Potato Puree_ use six large or ten medium
sized potatoes, boiled and mashed fine; then stirred into the milk, and
strained; a large tablespoonful of chopped parsley being put in the
tureen. For a _Green-Corn Soup_ use the milk without straining; adding a
can of corn, or the corn cut from six ears of fresh boiled corn, and an
even tablespoonful of sugar, and boiling ten minutes. _Salsify_ can also
be used, the combinations being numberless, and one's own taste a safe
guide in making new ones.
TURTLE-BEAN SOUP.
Wash and soak over-night, in cold water, one pint of the black or turtle
beans.
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