Pea Soup (No. 1)

Two pints of shelled peas, 1/2 chicken; put on with 1 1/2 gallons of water, some thyme, parsley, salt and pepper. When the peas are done, take them out, then return them to the water in the mashed state. Add 1/4 pound of butter rolled in flour.

Before sending to table add 1/2 pint of cream.

Pea Soup (No. 2)

1 can peas,

1 quart boiling milk,

1 tablespoon butter.

Press the peas through a colander and add to a quart of boiling milk. Add to this 1 tablespoon butter, and salt and pepper to taste.

Marcellus's Potato Soup (No. 1)

3 large-sized potatoes,

Butter,

1 cup of cream,

Salt and pepper to taste.

Cut the potatoes up in fine pieces and boil 2 hours in 2 quarts of water. Add seasoning and piece of butter size of an egg and 1 cup of cream. Serve hot.

Potato Soup (No. 2)

1 quart of potatoes,

2 ounces of butter, 2 pints milk,

4 eggs.

Boil the potatoes soft, and smooth with a little boiling water until a thin batter. Stir the butter, pepper, and salt to taste into the milk. Beat the eggs and add to potatoes. When milk boils, pour over the potatoes and do not return to the fire.