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PEAS SOUP (another way) (When no stock is at hand)

When no stock is at hand procure two penny-worth of fresh bones the day before the soup is wanted. Wash them well, trim them, and put them into a saucepan with two quarts of cold water, two carrots, three onions, one turnip, four or five sticks of celery, eight peppercorns, half a tea-spoonful of dried mint, a salt-spoonful of salt, and a table-spoonful of moist sugar. Bring the liquid to a boil, skim carefully, then draw it to the side of the fire, and let it simmer gently for four or five hours. Soak a pint of split peas overnight. The next day wash and boil them gently in a quart of water until they are reduced to a pulp. Be careful to stir frequently, or the peas may burn on the bottom. Strain the stock and mix it with the peas. Boil all together until the peas are well mixed with the soup, and add two ounces of butter which has been smoothly mixed with three dessert-spoonfuls of flour, a tea-spoonful of salt, half a tea-spoonful of unmixed mustard, and a pinch of cayenne. Boil for half an hour, then rub the soup through a hair sieve, boil again, and serve immediately. Send toasted sippets and powdered dried mint to table on separate dishes. Time, from an hour and a half to three hours to boil the peas; half an hour to boil the soup. If the water used in making peas soup has been previously used in cooking animal or vegetable food, the soup will thereby be greatly improved. Probable cost, 1s. Sufficient for six or eight persons.