them to pieces, and put them into a soup kettle with a sprig of
mint and four quarts of water. Boil it moderately fast, and skim
it well. When the meat is boiled to rags, strain it out, and put
to the liquor a quart of young green peas. Boil them till they are
entirely dissolved, and till they have thickened the soup, and
given it a green colour. [Footnote: You may greatly improve the
colour by pounding a handful of spinach in a mortar, straining the
juice, and adding it to the soup about a quarter of an hour before
it has done boiling.]

Have ready two quarts of green peas that have been boiled in
another pot with a sprig of mint, and two or three lumps of loaf
sugar, (which will greatly improve the taste.) After they have
boiled in this pot twenty minutes, take out the mint, put the
whole peas into the pot of soup, and boil all together about ten
minutes. Then put it into a tureen, and send it to table.

Never use hard old green peas for this soup, or for any other
purpose. When they begin to turn yellow, it is time to leave them
off for the season.

Lima bean soup may be made in the same manner.


ASPARAGUS SOUP.

Asparagus soup may be made in a similar manner to that of green
peas. You must have four or five bunches of asparagus. Cut off the
green tops, and put half of them into the soup, after the meat has
been boiled to pieces and strained out. The asparagus must be