One of the best looking soups when the pease are green and the soup is rich colored. This day it was the soup of necessity rather than choice for in truth we had a half can of tomatoes (8 cents) and nothing else for soup unless the late and neglected garden would yield some trifles. Found a few green pease, not enough to use as a vegetable, but about two cupfuls (10 cents) are plenty in soup, also some carrots and onions as thick as straws. Where there are no herbs, or cloves, or parsely a very small quantity of the feathery green carrot leaves may be used with advantage, minced and dropped in the soup just before serving. Made tomato soup as directed at No. 166, and let the green pease cook in it about one-halt hour. Made four quarts and used one-half can tomatoes. Little burnt sugar to improve the color.