ed as in the above recipe in every
respect, substituting dried green peas for ordinary yellow split peas.
Colour the soup green by adding a large handful of spinach before it is
rubbed through the wire sieve, or add a small quantity of spinach extract
(vegetable colouring sold by grocers in bottles); dried mint and fried or
toasted bread should be served with the soup, as with the other.


PEA SOUP, GREEN (FRESH).--Take half a peck of young peas, shell them, and
throw the peas into cold water. Put all the shells into a quart or more of
stock or water. Put in also a handful of spinach if possible, a few sprigs
of parsley, a dozen fresh mint-leaves and half a dozen small, fresh, green
onions. Boil these for an hour, or rather more, and then rub the whole
through a wire sieve. You cannot rub all the shells through; but you will
be able to rub a great part through, that which is left in the sieve being
only strings. Now put on the soup to boil again, and as soon as it boils
throw in the peas; as soon as these are tender--about twenty minutes--the
soup is finished and can be sent to table. If the soup is thin, a little
white roux can be added to thicken it; if of a bad colour, or if you could
not get any spinach, add some spinach extract (vegetable colouring, sold by
all grocers), only take care not to add too much, and make the soup look
like green paint.

POTATO SOUP.--Potato soup is a very good method of using up the remains of
cold boiled potatoes. Slice up a large onion and fry it, without letting
it turn colour, with a little butter. Add a little water or stock to the
frying-pan, and let the onion boil till it is tender. Boil a quart or more
of milk separately with a couple of bay-leaves; rub the onion with the cold
potatoes through a wire sieve and add it to the milk. You can moisten the
potatoes in the sieve with the milk. When you have rubbed enough to make
the soup thick enough, let it boil up and add to every quart a saltspoonful
of thyme and a brimming teaspoonful of chopped