GREEN PEAS SOUP

Make a good beef soup, with the proportion of our pounds of lean beef to a gallon of water. Boil it slowly, and skim it well. In another pot boil two quarts of green peas, with a large bunch of mint, a little salt, and three or four lumps of loaf sugar. When they are quite soft, take them out, strain them from the water, and mash them in a cullender till all the pulp drips through. Then stir it into the soup after you have taken it up and strained it. Prepare some toasted bread cut into small squares, lay it in a tureen, and pour the soup over it.

When you toast bread for soups, stews, &c. always cut off the crust.