Put them into a stew-pan with a penny roll cut into thin slices, half a dozen cloves, and three pints of water.

Let them simmer until they are quite tender, then pass them through a coarse sieve, and return the puree to the saucepan, with two ounces of sugar, the strained juice of a fresh lemon, and half a tumblerful of light wine.

Let the soup boil five or ten minutes, when it will be ready for serving.

Send some sponge-cake to table with this dish.
PEA SOUP, FROM SPLIT DRIED PEAS .-- Take a pint of split peas and put them in soak overnight in some cold water, and throw away those that float, as this shows that there is a hole in them which would be mildewy.

Take two onions, a carrot, a small head of celery, and boil them with the peas in from three pints to two quarts of water till they are tender.