The amount of stock or water must depend upon whether it is wished to have the puree thick or thin.

Some purees are made as thick as bread sauce, while some persons prefer them much thinner.

This is purely a matter of taste.
BEAN SOUP FROM FRENCH BEANS .-- This is an admirable method of using up French beans or scarlet runners when they get too old to be boiled as a vegetable in the ordinary way.

Take any quantity of French beans and boil them in some stock or water with an onion, carrot, or celery for about an hour, taking care, at starting, to throw them into boiling water in order to preserve their colour.

It is also a saving of trouble to chop the beans slightly at starting, _i.e._, take a bunch of beans in the left hand and cut them into pieces, say an eighth of an inch in thickness.