Take a quart of young green peas, and divide half a pint from them. Put them on in boiling water; boil until tender, then pour off the water and set it by to make the soup with. Put the boiled peas into a pan and mash them; then put them back into the water they were boiled in; stir all well together, and rub it through a hair sieve. Boil the half pint of peas, separated from the others, and when done, turn them into the soup and boil hot. The same may be made with the liquor in which calf's head, calf's feet, or joints of veal, mutton, etc., have been boiled.

Another Soup Of Green Peas

To a pint of shelled peas add one quart of boiling water. When the peas are nearly soft, roll two ounces of butter in flour and stir in. Add pepper and salt to the taste, and a large dessert spoonful of sugar.

Another Soup Of Green Peas

Boil three quarts of shelled peas in two quarts of water. Mix three ounces of butter with flour until quite smooth; add a little salt, black pepper, and a dust of cayenne pepper, and stir into the boiling peas until the whole boils again, and you will have a cheap and wholesome summer dish.