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Peas, Green, Soup, Without Meat, Economical and Excellent

Take a quart of green peas fully grown, but neither yellow nor worm-eaten, and put them into a saucepan, with three pints of boiling water, a tea-spoonful of salt, an ounce of butter, two or three sprigs of mint, a dozen spring onions, and a handful of fresh parsley, or a dozen leaves of spinach. Boil until the peas are tender, then strain off the liquor and preserve it. Pound the peas in a mortar, add to them the liquid in which they were boiled, and then pass the whole through a fine hair sieve. Bring the soup to the point of boiling, stir into it another ounce of butter, a dessert-spoonful of Bovril, a tea-spoonful of powdered sugar, pepper, and a spoonful of arrowroot moistened with water. Serve as hot as possible. Time, half an hour to boil the peas. Probable cost, 10d. Sufficient for six or seven persons.