They seem, however, for a considerable time, to have fallen out
of use; for, in the reign of Queen Elizabeth, Fuller tells us
they were brought from Holland, and were accounted "fit dainties
for ladies, they came so far and cost so dear." There are some
varieties of peas which have no lining in their pods, which are
eaten cooked in the same way as kidney-beans. They are called
_sugar_ peas, and the best variety is the large crooked sugar,
which is also very good, used in the common way, as a culinary
vegetable. There is also a white sort, which readily splits when
subjected to the action of millstones set wide apart, so as not
to grind them. These are used largely for soups, and especially
for sea-stores. From the quantity of farinaceous and saccharine
matter contained in the pea, it is highly nutritious as an
article of food.

PEA SOUP (inexpensive).

144. INGREDIENTS.--1/4 lb. of onions, 1/4 lb. of carrots, 2 oz. of
celery, 3/4 lb. of split peas, a little mint, shred fine; 1
tablespoonful of coarse brown sugar, salt and pepper to taste, 4 quarts
of water, or liquor in which a joint of meat has been boiled.

_Mode_.--Fry the vegetables for 10 minutes in a little butter or
dripping, previously cutting them up in small pieces; pour the water on
them, and when boiling add the peas. Let them simmer for nearly 3 hours,
or until the peas are thoroughly done. Add the sugar, seasoning, and
mint; boil for 1/4 of an hour, and serve.

_Time_.--3-1/2 hours. _Average cost_, 1-1/2d. per quart.

_Seasonable_ in winter.

_Sufficient_ for 12 persons.

POTATO SOUP.

I.

145. INGREDIENTS.--4 lbs. of mealy potatoes, boiled or steamed very dry,
pepper and salt to taste, 2 quarts of stock No. 105.

_Mode_.--When the potatoes are boiled, mash them smoothly, that no lumps
remain, and gradually put them to the boiling stock; pass it through a
sieve, season, and simmer for 5 minutes. Skim well, and serve with fried
bread.

_Time_.--1/2 hour. _Average cost_, 10d. per quart.

_Seasonable_ from September to March.

_Sufficient_ for 8 persons.

II.

146. INGREDIENTS.--1 lb. of shin of beef, 1 lb. of potatoes, 1 onion,
1/2 a pint of peas, 2 oz. of rice, 2 heads of celery, pepper and salt to
taste, 3 quarts of water.

_Mode_.--Cut the beef into thin slices, chop the potatoes and onion, and
put them in a stewpan with the water, peas, and rice. Stew gently till
the gra