A Course of Lectures on the Principles of Domestic Economy and Cookery

and they are such an intolerable pest that we prefer paying the duties on the German article and importing them. PEA SOUP--_Continued_. (The pea soap being now about ready to take up, Miss Corson continued:) You know how the flour of the peas settles to the bottom of the soup tureen or plate, and leaves the top clear? Prevent that by adding to the soup, just before it is dished, a little paste made of flour and butter. For four quarts of soup a tablespoonful of flour and a tablespoonful of butter; mix the flour and butter to a smooth paste just before the soup is done. After the peas are soft pour them into a fine sieve and rub them through the sieve with a potato masher; just a stout wire sieve. After you have rubbed them through the sieve put them back into the soup kettle with the soup, and mix the flour and butter in with them over the fire; stir them until they come to a boil, then season palatably with salt and pepper, and the soup is ready to serve. Remember this is a perfectly plain soup I am making to-day, without the addition of meat of any kind; but of course you will vary the flavor of the soup by adding the bones of ham or other meat, or a very little fried onion. Now, you can count for yourselves how cheap a soup that is. _Question._ Can you give us your experience with regard to pea meal for soup? MISS CORSON. I have used one form that has been put on the New York market. It was made of dried green peas. I do not know whether there is on this market a meal made of the yellow peas. There is a German preparation which is admirable. In New York it is for sale at the German stores; but the meal of which I speak, the meal made of dried green peas, was not at all satisfactory to me. Of course the meal of the green peas has not the flavor of the