Boil the pea-pods in a quart of weak stock with a sprig of mint for half an hour, when strain them out and put in the pease, also a lump of sugar and a pinch of soda. The latter will preserve the color of the pease. Allow a pint of pease to a quart of stock. Rub to a pulp through a colander when they have been boiled soft ; thicken this with two tablespoonfuIs of white roux; season with pepper and salt, and keep hot while you heat a cup of milk in a saucepan, and when it boils pour it gradually, beating steadily with an egg-whip, upon two well-whipped yolks. Do not cook this in the soup, but pour into the tureen, and then the pea-broth.

Drop a handful of croutons (dice of fried bread) upon the surface.

CREAM OF LIMA BEAN SOUP is made precisely as above, only omitting the pods from the stock. It is very fine.