Boil in a saucepan half a cupful of dried peas in two gills of white broth (No, 99), for one hour; if fresh peas, half an hour will be sufficient. Cut up in julienne shape, one medium-sized sound carrot, one small turnip, and one leek ; place them in a saucepan with half an ounce of butter on the hot stove, cover the pan, and let simmer for five minutes. Peel two good-sized ripe tomatoes, cut them into quarters, put them in a saucepan with a quarter of an ounce of butter ; season with one pinch of salt and half a pinch of pepper, add one gill of white broth (No. 99). Let cook for twenty minutes on a brisk fire. Then strain the tomatoes through a fine sieve into a bowl, add them now to julienne, let all cook five minutes longer; strain the peas through the sieve into the julienne, let the whole come to a boil, and serve in a hot soup-tureen.