opped parsley.
[Mme. van Praet.]
GREEN PEA SOUP
Put half a pound of dry green peas to soak overnight in water, with a teaspoonful
of bicarbonate of soda in it. In the morning take out the peas and put them
on the fire in about three-and-a-half pints of water. When the peas are nearly
cooked, add five big potatoes. When all is cooked enough for the skins to come
off easily, rub all through a sieve. Fry in some butter four or five onions
and five or six leeks till they are brown, or, failing butter, use some fat
of beef; add these to the peas and boil together a good half-hour. If possible,
add a pig's trotter cut into four, which makes the soup most excellent. When
ready to serve, remove the four pieces of trotter. Little dice of fried bread
should be handed with the soup.
[V. Verachtert.]
VEGETABLE SOUP
Fry four onions till they are brown. Add them to three pints of water, with
four carrots, a slice of white crumb of bread,
