Vegetable Puree

Put two ounces of suet or olive oil in a saucepan. When hot add two tablespoonfuls of chopped carrots, a chopped turnip, half a pint of celery chopped in blocks, one good-sized onion, and half a teaspoonful of red pepper; stir over the fire until the vegetables are slightly browned; add a quarter of a cupful of rice and two quarts of cold water; bring slowly to boiling point and simmer gently for one hour. Press through a colander. Moisten three tablespoonfuls of cornstarch in half a pint of milk; add this to the mixture; bring to boiling point; add a teaspoonful of salt and a saltspoonful of pepper; take from the fire, stir in a level tablespoonful of butter, and serve with croûtons.