Potato Puree Recipe

From MRS. BELLE H. PERKINS, of Louisiana, President of State Board,
Lady Manager.
Boil one dozen crabs; pick them in flaky pieces as much as possible;
remove the meat from the claws and the fat from the back. Reserve some
of the nicest pieces and put them aside for the soup after it is done.
Boil a chicken or veal bone; put it into two quarts of cold water; let
it come to a boil and skim well, adding a cup of rice; let all boil
together until the ingredients are reduced to one quart; add an onion,
a piece of celery (or a teaspoon of celery salt); pass the stock and
rice, together with the other parts of the crab, through a sieve; mash
the chicken or veal bone well, and add some of the stock. Mash again
and scrape from the bottom of the sieve, obtaining all the puree
possible; add this to the broth, together with the meat of the crabs.
Let a pint of sweet cream come to a boil, adding it to the soup just
as it is being served; also two tablespoons of butter, celery salt and
pepper.

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