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Green Pea Soup

Put a quart of fully-grown green peas into a saucepan with three pints of boiling water and a little mint, leave the pan uncovered, and boil quickly till the peas are tender. Remove the scum as it rises, press the whole through a coarse sieve, and let it boil up once more. Add a lump of sugar, and salt and pepper. Serve as hot as possible. If it is preferred, half a pint of the peas may be put aside after being boiled, and added to the soup just before it is dished. Add a little spinach-juice, if necessary. Peas are in themselves so nourishing, that stock is not needed for the soup, which will be a better colour if water is used for it. Flavouring should be judiciously added. Be sparing in the use of herbs and spices, or they may overpower the flavour of the peas. Time, one hour. Probable cost of peas, 8d. per peck. Sufficient for five or six persons.