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GREEN PEA SOUP (maigre, or without meat)

Boil half a gallon of water, with a tea-spoonful of salt, in an enamelled stewpan. Skim well, and throw in a quart of fully-grown fresh green peas until they are sufficiently tender, then press all through a sieve. Put the hearts of two lettuces, a handful of young spinach-leaves, a sprig of parsley, and a sprig of mint, all finely shredded, and a large onion sliced, into a saucepan, with about a quarter of a pound of butter. Let these ingredients stew gently for half an hour; strain the butter from them, and pour over them the pulp, etc. Simmer half an hour longer. Just before serving add a pint of young green peas, already cooked. A sliced cucumber is often added to this soup, and is an improvement, but, of course, increases the expense. Season with salt and cayenne, and serve as hot as possible. Probable cost, 2s. for this quantity. Sufficient for eight or ten persons.