Green Pea Soup
Boil three pints shelled pease in three quarts of water; when quite soft, mash through a colander, adding a little water to free the pulp from the skins; return pulp to the water in which it was boiled, add a head of lettuce chopped, and half a pint young pease; boil half an hour, season with salt and pepper, and thicken with two tablespoons butter rubbed into a little flour. Serve with bits of toasted bread. The soup, when done, should be as thick as cream. omit the lettuce.