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Green Pea Soup, American
Take lean, fresh beef, 2 lbs.; green, shelled peas, 2 qts.; water, 2 qts. Directions—Boil the pods in the water 1/2 an hour, then skim them out and put in the meat and simmer slowly till half an hour before serving, adding boiling water to make up for evaporation; then add the shelled peas, and when tender, thicken with a little flour or •corn starch, and season with chopped parsley, if you can get it; salt and pepper just before serving
Asparagus Soup of India. —This is made only with the green part of the tops. Prepare a veal or lamb broth, which see below, for each 2 qts. needed take 11/2pts. - of the green tops and cut about 2 inches long and boil in water with a little salt; then rub two-thirds of them through a sieve or colander and put into the broth; the other one-third, chop as nearly the size of peas as may
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