Tomato and Pea Soup.
Take the fat from the liquor in which the tongue was boiled yesterday; set it over the fire, and, when boiling, put in the empty pods of two quarts of peas. Boil half an hour; take from the fire and strain out the pods. About half an hour before dinner, take the fat from the “stock” set aside yesterday, and pour off from the meat and sediment into the soup-pot. While it is slowly heating, put on the water in which the pods were boiled, with the peas and two quarts of peeled and sliced tomatoes, in another pot, and bring more rapidly to the boil. Cook twenty-five minutes, then stir in two lumps of white sugar, two tablespoonfuls of butter, rolled in flour, pepper well, boil up, and rub through a colander into the main soup-kettle. Simmer all together three minutes, and it is fit for use. Pour half into the tureen; cool the rest and remand to the refrigerator.