made Plain and Eajy. 
147 
A green peafe foup . 
TAKE a quart of old green peafe, and boil them till they are 
quite tender as pap, in a quart of water ; then ftrain them 
through a fieve, and boil a quart of young peafe in that water* 
In the mean time put the old peafe into a fieve, pour half a 
pound of melted butter over them, and ftrain them through the 
fieve with the back of a fpoon, till you have got all the pulp* 
When the young peafe are boiled enough, add the pulp and 
butter to the young peafe and liquor ; ftirthem together till they 
arefmooth, and feafon with pepper and fait. You may fry a 
French roll, and let it fwim in the difti. If you like it, boil a 
bundle of mint in the peafe. 
Another green peafe foup • 
TAKE a quart of green peafe, boil them in a gallon of waters 
with a bundle of mint, and a few.fweet-herbs, mace, cloves, and 
whole pepper, till they are tender ; then ftrain them, liquor 
and all, through a coarfe fieve, till the pulp is ftrained. Put 
this liquor into a faucepan, put to it four heads of celery clean 
wafhed and cut final!, a handful of fpinach clean wafhed and 
cut fmall, a lettuce cut fmall, a fine leak cut fmall, a quart of 
green peafe, a little fait: cover them, and let them boil very 
ioftly till there is about two quarts, and that the celery is ten¬ 
der. Then fend it to table. 
If you like it, you. may add a piece of burnt butter to it* 
about a quarter of an hour before the foup is enough. 
Soup meagre. 
TAKE half a pound of butter, put it into a deep flew-pan, 
fhake it about, and let it ftand till it has done making a noife ; 
then have ready fix middling onions peeled and cut fmall, throw 
them in, and fhake them about. Take a bunch of celery 
clean wafhed and picked, cut it in pieces half as long as your 
finger, a large handful of fpinach clean walked and picked, a 
good lettuce clean wafhed, if you have it,.and cut fmall, a little 
bundle of parfley chopped fine ^ fhake all this well together iu 
the pan for a quarter of an hour, then fhake in a little flour, far 
all together, and pour into the ftew-pari two quarts of boiling 
water; take a handful of dry "hard cruft, throw in a tea-fpoonfuf 
of beaten pepper, three blades of mace beat fine, ftif all together 
and let it boil foftly half an hour; then take it off the fire, 
and beat up the yolks of two eggs and ftir in, and one fpoonful 
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