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Green Pea Soup

Boil one quart peas in two quarts water, and two thin slices bacon. When done mash through a colander; then put back in the san water, throwing away the slices of bacon. Season with pepper, salt, spoonful butter rolled in flour. Boil well again. Toast some bread and cut in slices, and put in the tureen when the soup is served. The hulls of green peas with answer; boil them well with a few peas, then season as above and boil. Two hours will be enough to boil green pea soup--Mrs. W.

Green Pea Soup.

Boil half a peck of peas in one and a half gallons water, till perfectly done. Take out, mash and strain through a colander, then pour a little of the water well boiled over them, to sepa rate the pulp from the hull. Return it to the water they were boiled in; chop up one large or two small onions; fry them in smallest quantity of lard, not to brown them. Add this with chopped thyme, parsley, pepper and salt.

Just before taking off the fire stir in one tablespoonful butter. If the soup is too thin, cream a little butter with flour to thicken.--Mrs. I.