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GREEN PEA SOUP (another way)

Take a quart of green peas, fully grown, and put them into a saucepan, with two quarts of water, three lettuces, an onion, four ounces of lean ham, and a salt-spoonful of celery-seed, bruised and tied in muslin, and a small sprig of mint. Boil gently until the peas are soft enough to pulp. Strain the soup, press the vegetables into it through a coarse sieve, add a tea-spoonful of salt and a table-spoonful of spinach-juice if the colour is not good. Serve as hot as possible. Time, one hour. Probable cost, exclusive of the stock or gravy, 9d. per quart. Sufficient for five or six persons.