A New System of Domestic Cookery

a little first in the soup, which should be as thick as middling cream.

Old Peas Soup.

Save the water of boiled pork or beef: if too salt, use only a part, and the other of plain w a t e r : or put some roast beef bones, or a h a m or bacon bone to give a relish; or an anchovy or two. Set these on with some good whole or split peas, the smaller quantity of water at first the b e t t e r : simmer till the peas will pulp t h r o u g h a colander; then set that, and some more of the liquor, besides what boiled the peas, some carrots, turnips, celery, and onion, or a leak or two, to stew till all be tender. Celery will take less time, and may be p u t in an hour before dinner. W h e n ready, put fried bread in dice, dried mint rubbed small, pepper, and, if wanted, salt, in the tureen, and pour the soup upon t h e m .

Green Peas Soup.

In shelling, divide the old f r o m the young, and put the former, with a bit of butter, and a little water into a stewpan, and the old parts of lettuce, an onion or two, a little pepper and salt. S i m m e r till the peas will pulp t h r o u g h a colander; which when done, add to it some m o r e water, and that which boiled the peas, the best parts of the lettuce, and the young peas, a handful of spinach cut small, pepper, and salt to taste. Stew till the vegetables are quite t e n d e r ; and a few minutes before serving, throw in some green mint, cut fine.

Should the soup be too thin, a spoonful of rice, flour, rubbed down with a bit of butter, and boiled with it, will give it consistence.

Note. If soup or gravy be too weak, the cover of the saucepan should be taken off, and the steam let out, boiling it very quick.