Pea Soup

1 pint canned peas 1 pint water 1 teaspoon salt

1 tablespoon butter 1 tablespoon flour 1 slice onion

I sprig mint

Drain the peas through a colander. Add the water. Rub together the flour and butter and moisten with a little water. Add this to the peas, and cook with the onion and mint for about fifteen minutes. Season and serve. Celery salt may be substituted for the onion if desired.

Green Pea Soup

2 pounds peas 1 quart bean stock 1 ounce butter 1 spinach leaf

Pepper and salt 1 teaspoon cornflour 1 gill milk 1 gill cream

I onion

Shell the peas, wash and string the pods, and put them into a saucepan, with one quart of boiling stock. Cook for thirty minutes, and then strain.

Put the butter into the saucepan, add the peas and spinach leaf. Saute these for about five minutes; then add the stock the pods were cooked in, and cook until the peas are tender. Rub through a hair-sieve. Return to the saucepan, and add the pepper and salt. Add the cornflour mixed with the milk; boil for five minutes. Then add the cream, and serve.

Cream Of Green Pea Soup

1 pint green peas

1 quart water

1 pint milk

2 tablespoons butter

2 tablespoons flour

1 teaspoon salt

1 teaspoon sugar

1 slice onion

Wash the peas, and cook in the boiling water with the onion until soft; then mash through a colander, and add to the liquid in which they are cooked. Make a white sauce of the butter, flour and milk, and add to the mashed peas. Add the salt and sugar, and cook five minutes.

Cream Of Pea Soup

1 can peas

2 teaspoons sugar

1 pint cold water

1 pint milk

2 tablespoons butter 1 tablespoon flour

Salt and pepper

Drain the peas from their liquor, rinse thoroughly, add sugar and cold water, and simmer twenty minutes. Rub through a sieve.

Scald the milk. Melt the butter, add the flour, and pour on gradually the scalding milk. Cook thoroughly, stirring carefully. Add to the pea stock, reheat and serve.

Cream Of Scotch Pea Soup

1/2 cup Scotch peas

1 quart water

3 tablespoons butter

2 tablespoons flour

2 cups milk

1 1/2 teaspoons salt

I tablespoon sugar

Cook the peas six hours until tender in the quart of water. Rub through the colander. Add water sufficient to make one pint of puree. Heat the milk in a double boiler. Prepare a white sauce, made by rubbing together the butter, flour and a little warm milk. The white sauce should cook about ten minutes in a double boiler; then add it to the body of the soup.

After the white sauce and puree have cooked for a few moments, add the salt and sugar, and serve.

Cream Of Split Pea Soup

1 cup split peas 2 1/2 quarts water

2 tablespoons chopped onions

3 tablespoons butter 2 tablespoons flour 1 1/2 teaspoons salt

1 pint milk

Wash the peas, and soak them over night in cold water. Drain, and rinse thoroughly, adding two and one-half quarts of cold water and the onion. Cook slowly until soft, and press through a strainer. Make a white sauce of the remaining ingredients, and add to the above. Cook together five minutes.