Pea Soup.

1lb. peas

1 large onion

1 large carrot

Celery—2 or 3 stalks

1 quart white stock

Pepper, salt, mint to taste.

Wash the peas, and boil them for a short time the day before the soup is required. Let them soak all night. Grate the carrot and onion to ensure speedy cooking, and add the celery. After about 1 ½ hours simmering put through a sieve, then add salt, pepper and mint to taste.

Dumplings can be served with Pea Soup.