Moisten with a very little stock or water, and let them stew till they are tender, then rub the whole through a wire sieve.

The consistency should be that of pea soup.

Add a little butter to soften the soup), and flavour with pepper and salt.
TURNIP SOUP .-- Cut up some young turnips into small pieces, throw them into boiling water, let them boil for a few minutes, take them out and strain them, and put them into a stew-pan with about two ounces of fresh butter; add a little salt and sugar.

Let them stew in the butter (taking great care that they don't turn colour) till they become soft, then add sufficient boiling milk to moisten them, so that when rubbed through a wire sieve the soup will be of the consistency of pea soup.

Serve fried or toasted bread with the soup.
VEGETABLE MARROW SOUP .-- Take a large vegetable marrow, peel it, cut it open, remove all the pips, and place it in a stew-pan with about two ounces of fresh butter.