Shell half a peck of peas and wash the pods. Put the pods in a large kettle and almost cover with boiling water; let them simmer for half an hour, then strain these out, and put the peas in this water to boil until tender. The length of time this takes depends on the freshness of the peas. Save out 1 cup of the peas and press the remainder, water and all, through a sieve, and add to them 1 pint of milk, then return to the fire. Rub together 1 tablespoon of flour and one of butter and stir into the boiling soup; then add the reserved cup of peas, season with salt and pepper, and serve. If the flavour of mint is liked, put 3 or 4 mint leaves, or 1 teaspoon of chopped mint, into the tureen. If mint is not used add a little chopped parsley. CREAM OF GREEN PEA SOUP Put 1 can of peas, 1 chopped onion, and 1 cup of water in a saucepan, and cook twenty minutes. At the same time put 1 quart of milk on the fire in a double boiler. When the milk is hot stir in 1 tablespoon of butter, and as it boils, 1 tablespoon of flour which has been dissolved in a quarter of a cup of milk. Rub the peas through a fine sieve, stir into the milk, season with salt and pepper, add 1 teaspoon of chopped parsley, and serve. Instead of the parsley, chopped mint can be used if the flavour is liked, or 1 or 2 mint leaves laid in the tureen before the soup is poured in give a delicate flavour. SPLIT GREEN PEA SOUP Soak 2 cups of peas for twelve hours or more, and then drain and toss them for ten minutes in a saucepan with 1 tablespoon of butter and 1 tablespoon of chopped onion; then add 4 cups of hot water and let cook two hours, and press through a sieve with the water in which they cooked. Add 1 cup of milk and 1 teaspoon of chopped mint (fresh or dried), and 1 tablespoon whipped cream. Season well with salt and pepper. PRINCESS SOUP Slice 3 onions and cook in a scant half cup of butter for ten minutes. Add 1 quart of hot milk and cook slowly another ten minutes. Strain into double boiler, thicken with 1 teaspoon of flour dissolved in a little milk, and just before serving add 2 teaspoons of finely chopped canned pimentos, and salt and pepper. Add 1 tablespoon of cream in serving. POTATO SOUP