When the soup begins to boil, skim the froth from the surface. Cook
slowly from three to four hours, stirring occasionally till the peas
are all dissolved, adding a little more boiling water to keep up the
quantity as it boils away. Strain through a colander, and leave out
the meat. It should be quite quick. Serve with small squares of
toasted bread, cut up and added. If not rich enough, add a small piece
of butter.


CREAM OF ASPARAGUS.

For making two quarts of soup, use two bundles of fresh asparagus. Cut
the tops from one of the bunches and cook them twenty minutes in
salted water, enough to cover them. Cook the remainder of the
asparagus about twenty minutes in a quart of stock or water. Cut an
onion into thin slices and fry in three tablespoonfuls of butter ten
minutes, being careful not to scorch it; then add the asparagus that
has been boiled in the stock; cook this five minutes, stirring
constantly; then add three tablespoonfuls of dissolved flour, cook
five minutes longer. Turn this mixture into the boiling stock and boil
twenty minutes. Rub through a sieve; add the milk and cream and the
asparagus heads. If water is used in place of stock, use all cream.


GREEN PEA SOUP.

Wash a small quarter of lamb in cold water, and put it into a soup-pot
with six quarts of cold water; add to it two tablespoonfuls of salt,
and set it over a moderate fire--let it boil gently for two hours,
then skim it clear; add a quart of shelled peas, and a teaspoonful of