Half pint green peas, two shredded lettuces, one onion, a small bunch of parsley, two ounces butter, the yolks of three eggs, one pint of water, one and a half quarts of soup stock.  Put in a stewpan the lettuce, onion, parsley and butter, with one pint of water, and let them simmer till tender.  Season with salt and pepper.  When done, strain off the vegetables, and put two-thirds of the liquor with the stock.  Beat up the yolks of the eggs with the other third, toss it over the fire, and at the moment of serving add this with the vegetables to the strained-off soup.

CELERY SOUP.

Celery soup may be made with white stock.  Cut down the white of half a dozen heads of celery into little pieces and boil it in four pints of white stock, with a quarter of a pound of lean ham and two ounces of butter.  Simmer gently for a full hour, then strain through a sieve, return the liquor to the pan, and stir in a few spoonfuls of cream with great care.  Serve with toasted bread, and if liked, thicken with a little flour.  Season to taste.

IRISH POTATO SOUP.

Peel and boil eight medium-sized potatoes with a large onion sliced, some herbs, salt and pepper; press all through a colander; then thin it with rich milk and add a lump of butter, more seasoning, if necessary; let it heat well and serve hot.

PEA SOUP.

Put a quart of dried peas into five quarts of water; boil for four hours; then add three or four large onions, two heads of celery, a carrot, two turnips, all cut up rather fine.  Season with pepper and salt.  Boil two hours longer, and if the soup becomes too thick add more water.  Strain through a colander and stir in a tablespoonful of cold butter.  Serve hot, with small pieces of toasted bread placed in the bottom of the tureen.

NOODLES FOR SOUP.

Beat up one egg light, add a pinch of salt, and flour enough to make a very stiff dough; roll out very thin, like thin pie crust, dredge with flour to keep from sticking.  Let it remain on the bread board to dry for an hour or more; then roll it up into a tight scroll, like a sheet of music.  Begin at the end and slice it into slips as thin as straws.  After all are cut, mix them lightly together, and to prevent them sticking, keep them floured a little until you are ready to drop them into your soup which should be done shortly before dinner, for if boiled too long they will go to pieces.

FORCE MEAT BALLS FOR SOUP.

One cupful of cooked veal or fowl meat, minced; mix with this a handful of fine bread crumbs, the yolks of four hard-boiled eggs rubbed smooth together with a tablespoon of milk; season with pepper and salt; add a half teaspoon of flour, and bind all together with two beaten eggs; the hands to be well floured, and the mixture to be made into little balls the size of a nutmeg; drop into the soup about twenty minutes before serving.