Cassell's dictionary of cookery

Sufficient for half a dozen persons. Peas Pudding, Superlative. — Soak and boil a pint of peas according to the directions given above, press them through a sieve, season with pepper and salt, and beat thoroughly for eight or ten minutes, first adding three weU-beaten eggs, two ounces of clarified butter, and a table- spoonful of thick cream. Pour the mixture into a buttered mould, which it should quite fill, cover with a floured cloth, plunge the mould into boiling water, and let the pudding boil quickly tiU done enough. Turn it out before serving, and send melted butter to table with it. Time, four hours. Probable cost, lOd. Sufficient for six or eight persons. Peas, Puree of {see Peas, Green, Puree of). Peas Soup. — Peas soup may be made from dried peas either whole or spht : the latter are to be preferred. Soak a quart of peas over night. The next day wash and drain them, and put them into a large saucepan, with six ounces of lean ham, or if it is at hand, the knuckle-bone of a ham, three sliced carrots, two onions, and three or four sticks of celery cut into small pieces. Pour over these three quarts of the liquor in which pork, beef, or mutton has been boiled. Simmer gently until the peas are reduced to pulp, stirring frequently, then rub the whole through a hair sieve, and put the soup back into the stewpan. Let it boil, and skim it carefully. Add pepper and salt if necessary, stir in an. ounce of butter, and serve as hot as possible. Send powdered mint or powdered sage to table on a separate dish. A table -spoonful of curry powder will greatly improve the soup. Time, four hours. Probable cost, 9d. per quart. Sufficient for eight or nine persons. Peas Soup (another way). — 'When no stock is at hand procure two pennyworth of fresh bones the day before the soup is wanted. "Wash them well, trim them, and put them into a saucepan with two quarts of cold water, two carrots, three onions, one turnip, four or five sticks of celery, eight peppercorns, half a teaspoonful of dried mint, a salt-spoonful of salt, and a table-spoonful of moist sugar. Bring the hquid to a boil, skim carefully, then draw it to the side of the fire, and let it simmer gently for four or five hours. Soak a pint of split peas over night. The next day wash and boil them gently in a quart of water until they are reduced to a pulp. Be careful to stir frequently, or the peas may burn to the bottom. Strain the stock and mix it with the peas. Bofl. all together until the peas are well mixed with the soup, and add two oimces of butter which have been smoothly mixed with three dessert-spoonfuls of floui-, a tea-spoonful of salt, half a tea-spoonful of unmixed mustard, and a pinch of cayenne. Boil for half an hour, then rub the soup through a hair sieve, boil again, and serve immediately. Send toasted sippets and powdered dried mint to table on separate dishes. Time, from an hour and a half to three hours to boil the peas ; half an hour to boil the soup. If the water used in making peas soup has been previously used in cooking animal or vegetable food, the soup will thereby be greatly improved. Probable cost. Is. Sufficient for six or eight persons.