Prepare according to directions given above, using fresh or canned peas and enough of the water in which they were boiled to make two cupfuls. Put a tablespoonful of whipped cream into each plate.
CREAM OF TOMATO
Prepare according to directions given above, using two cupfuls of stewed tomatoes, and a small pinch of soda. Season with minced parsley and grated onion.
CREAM OF VERMICELLI
Prepare according to directions given above, using one cupful of cooked vermicelli, and an extra cupful of milk. Season with celery salt, curry powder, grated onion, and minced parsley.
FISH SOUPS
CLAM BROTH
Scrub the clams in cold water. Place over the fire in an iron kettle, and heat until the shells open. Strain the broth through two thicknesses of cheese-cloth, season to taste, and serve.
CLAM BOUILLON
Prepare according to directions elsewhere given for [Oyster Bouillon], cooking a chopped onion and a bay-leaf with the clams.