elery, and one
leek into small pieces; add these last ingredients to the ham and onion,
and let them simmer for fifteen minutes; then pour over them three
quarts of corned-beef water or hot water, and add a pint of split peas
which have been soaked in cold water over night.

Boil gently until the peas are quite tender stirring constantly to
prevent burning; then add salt and pepper to taste, and a teaspoonful of
brown sugar. Remove the soup from the fire, and rub through a sieve; if
it is not thick enough to suit your taste, add a few ounces of flour
mixed smoothly in a little cold milk; return the soup to the fire, and
simmer for half an hour. Cut up four slices of American bread into small
dice, and fry the pieces in very hot fat until nicely browned; place
them on a napkin or towel, and add a few to each plate or tureen of soup
just before it goes to table.

PEA SOUP, ECONOMICAL.--Boil for four hours two quarts of green pea hulls
in four quarts of water, in which beef, mutton, or fowl has been boiled,
then add a bunch or bouquet of herbs, salt and pepper, a teaspoonful of
butter, and a quart of milk. Rub through a hair sieve, thicken with a
little flour, and serve with croutons, as in the foregoing receipt.

POTATO SOUP.--Wash and peel two dozen small sized potatoes; put them
into a saucepan with two onions; add three quarts of corned-beef water;
boil for one hour and a half until the potatoes fall to pieces. Pour the
soup through a sieve, and rub the potato through it to a fine pulp; put
the whole into the saucepan again; when very hot add a pint of hot rich
cream, salt and pepper, if necessary; whisk thoroughly; pour into a
tureen, add croutons, and serve.

PUREE OF BEANS.--Soak two quarts of small, white beans over night;
change the water twice; drain, put them into a pot or saucepan, and
cover them with cold water. Boil slowly for six hours; as the water
evaporates, add hot water. One hour before the beans are cooked add one
pound of salt pork, a bunch of fresh herbs, half a dozen whole cloves,
salt if necessary; when done pour the soup through a sieve, remove the
pork and seasoning, and rub the soup through a sieve; add the pulp to
the stock; taste for seasoning; pour the soup into a tureen, add
croutons and serve. Many prefer a ham bone to pork.

PUREE OF CLAMS.--Chop twenty-five large hard-shell clams, very fine, and
put them aside; fry half a chopped red onion in an ounce of hot butter;
add a teaspoonful