PEA SOUP.
One pint of fresh, or one can of marrowfat peas; boil until thoroughly soft so they will mash easily; then strain through a sieve to remove skins. To pulp and liquor add one pint of cream, one teaspoonful of sugar, salt and pepper to taste, and one tablespoonful of butter. Serve with wafers. This is a very nutritious and relishable soup for a convalescent.