"Puree" Quotes from Famous Books
 ... Put through a fine sieve and then place in a bowl; place whites of two eggs in a second bowl and add one glass of apple jelly. Beat until very stiff. Whip one cup of cream stiff and add one-half cup of sugar. Gently combine the fruit whip, whipped cream and puree of pineapple by cutting and folding until well mixed. Pour into two-quart mould and cover with wax paper; then place on the lid, and use one pint of salt to two and one-half pints of finely crushed ice, to ...
— Mrs. Wilson's Cook Book - Numerous New Recipes Based on Present Economic Conditions • Mary A. Wilson
... onion. Lift out the cauliflower, lay aside one half-pint of tufts. Mash the rest through a sieve using the water in which it was boiled to press it through. Put one large tablespoonful of butter over the fire in a saucepan and when melted stir in a large tablespoon of flour. Stir this into the puree until of a creamy consistency, add a pint of hot milk, a beaten egg, salt and pepper to taste and a little grated nutmeg if liked. Add the reserved tufts, simmer five minutes ...
— Vaughan's Vegetable Cook Book (4th edition) - How to Cook and Use Rarer Vegetables and Herbs • Anonymous
... Strained canned tomato juice and bananas with lettuce. 18. Fish cakes, steamed potatoes, parsley and butter, black crusts. 19. Baked or plain boiled cauliflower with chipped beef. 20. Boiled cauliflower with tomato sauce, bread, butter and cheese. 21. Tomato puree with fried parsnips, black toast with butter. 22. Radishes, green onions, whole wheat bread and butter. 23. Asparagus salad with ham hash, bread and butter. 24. Salted mackerel with creamed potatoes, milk. 25. ...
— Food for the Traveler - What to Eat and Why • Dora Cathrine Cristine Liebel Roper |
