You cannot rub all the shells through; but you will be able to rub a great part through, that which is left in the sieve being only strings.

Now put on the soup to boil again, and as soon as it boils throw in the peas; as soon as these are tender--about twenty minutes--the soup is finished and can be sent to table.

If the soup is thin, a little white roux can be added to thicken it; if of a bad colour, or if you could not get any spinach, add some spinach extract (vegetable colouring, sold by all grocers), only take care not to add too much, and make the soup look like green paint.
POTATO SOUP .-- Potato soup is a very good method of using up the remains of cold boiled potatoes.

Slice up a large onion and fry it, without letting it turn colour, with a little butter.

Add a little water or stock to the frying-pan, and let the onion boil till it is tender.