tle flour dredged into it, and
some more lettuce cut small and thrown in. Just fry it a little; put it
into the soup; cover it close, and let it stew gently over a slow fire
two hours. Have a pint of old peas boiled in a pint of water till they
are very tender, then pulp them through a sieve; add it to the soup, and
let it all boil together, putting in a very little salt. There should be
two quarts. Toast or fry some crust of French roll in dice.

_Green Pea Soup._ No. 2.

Put one quart of old green peas into a gallon of water, with a bunch of
mint, a crust of bread, and two pounds of fresh meat of any sort. When
these have boiled gently for three hours, strain the pulp through a
colander; then fry spinach, lettuce, beet, and green onions, of each a
handful, not too small, in butter, and one pint of green peas, boiled;
pepper and salt. Mix all together, and let them just boil. The spinach
must not be fried brown, but kept green.

_Green Pea Soup._ No. 3.

Boil the shells of your youngest peas in water till all the sweetness is
extracted from them; then strain, and in that liquor boil your peas for
the soup, with whole pepper and salt. When boiled, put them through a
colander; have ready the young peas boiled by themselves; put a good
piece of butter in a frying-pan with some flour, and into that some
lettuce and spinach; fry it till it looks green, and put it into the
soup with the young peas. When the greens are tender, it is done enough.

_Green Pea Soup._ No. 4.

Boil a quart of old peas in five quarts of water, with one onion, till
they are soft; then work them through a sieve.--Put the pulp in the
water in which the peas were boiled, with half a pint of young peas, and
two cabbage lettuces, cut in slices; then let it boil half an hour;
pepper and salt, to your taste.--Add a small piece of butter, mixed with
flour, and one tea-spoonful of loaf sugar.

_Green Pea Soup._ No. 5.

Make a good stock for your soup of beef, mutton, and veal; season to
your palate; let it stand till cold, then take off all the fat. Take
some old peas, boil them in water, with a sprig of mint and a large
lettuce, strain them through a sieve; mix them with your soup till of
proper thickness. Then add three quarters of a pint of cream; simmer it
up together, and have ready half a pint of young peas, or asparagus,
ready boiled to throw in. If the soup is not of a fine green, pound some
spinach, and put in a little of the juice,