Vegetarian cookery

After steeping the peas in soft water twelve hours, set them on the fire in a quart of boiling soft water, with a tea-spoonful of salt, a piece of soda the size of a large pea, and two ounces of butter ; simmer gently till the peas are perfectly soft, and rub them through a fine colander or wire sieve ; add the lettuce and boiled spinach ; put all together into the pan, with two quarts of boiling water ; simmer till nearly ready ; take out the lettuce, and add some heads of asparagus, or a few leaves and young stalks of spinach, cut in very small pieces ; stir in a tea- K spoonful of flour, mixed with two ounces of butter ; season with pepper and salt, add a piece of sugar the size of a walnut, and boil the soup twenty minutes. No. 19. — Green Peas Soup. Half a peck of peas, and the shells, two large onions, two lettuces, two sprigs of mint, one ounce of parsley, half a pound of bread, two ounces of butter, and a dessert-spoonful of flour. In shelling the peas, reserve half a pint of the best, to put in the soup when finished ; after cutting off the stalks, wash the shells, and put them into a pan with sufficient boiling water to cover them, adding about half a salt-spoonful of carbonate of soda, which should be put in the water before the shells ; let them boil about half an hour, and rub them through a fine colander ; put the remainder of the peas, with the other vegetables and the bread, into another pan, with a quart of water, let them boil until soft, and rub them through the colander ; then put all together into the pan, stir in the butter and flour, previously mixed, and season with pepper and salt ; boil the half pint of peas in very little water, adding a little carbonate of soda, put them into the tureen, and pour the soup over them. No. 20. — Green Peas Soup. Three pints of peas, four onions, three turnips, four ounces of cucumbers, one large lettuce, a small bunch of parsley, two sprigs of mint, and two quarts of pea-shells. Boil a quart of the largest peas in two quarts of water, with the mint, parsley, pea-shells, a large table-spoonful of salt, and a piece of soda the size of a small nut ; when the peas are quite soft, rub through a fine colander, return the pulp into the pan with the other vegetables (sliced), and a quart of boiling water ; season with pepper and salt, and when the vegetables are perfectly soft, add the yoimg peas, previously boiled. No. 21. — Haricot Bean Soup. Half a pint of haricot beans, a table-spoonful of tapioca, half a tea-spoonful of chopped parsley, and the same of thyme. Wash and pick the beans, put them in an earthenware dish rrith three quarts of boiling water, cover, and let them simmer in the oven four hours. When they have been in the oven about two hours and a half, add the tapioca, and about half an hour before they are done, add the parsley and thyme, season with pepper and salt, and just at the last, stir in a little butter. No. 22. — Peas and Haricot Bean Soup. One pint of dried green peas, one pint of haricot beans, half a pound of bread, two pounds of turnips, two pounds of carrots, two good sized onions, two lettuces, or broccoli, and one root of celery.