Mash, while warm, three tablespoonfuls of green pease to a pulp; work into this a tablespoonful of soup stock, a teaspoonful of corn-starch, and the beaten white of an egg. Mix thoroughly and spread upon an earthenware (not tin) pie-plate. Fit above a pudding-dish of hot water, which will just touch the bottom of the plate when at a hard boil, cover, and set in a quick oven. The mixture will be firm in a few minutes. Let it get cold on the plate; cut into diamonds or squares, and drop them into the hot soup three minutes before it goes to the table. The soup must not boil after they go in, as they are rather friable.