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Puree of Baked Beans
Press Baked Beans through a
sieve moisten with cream add
vinegar or Lemon Juice to taste
+ serve with small slices of lemon
as a garnishing
Cream of Pea Soup
½ cup of White Sauce ¼ cup
of green peas ½ cup water drain +
rinse the peas cooking in the
boiling water until tender press
through a sieve puree strainer
add pulp + liquid to hot White
Sauce reheat, beat with a dover
egg beater and serve
Cream of Cheese Soup
½ cup of milk Spk. of mace tsp
of onion ⅛ tsp salt Spk. of cayenne
pepper boil and strain ½ tblsp flour
½ tblsp butter ¼ beaten egg thicken