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Put 5 pints of peas, with ½ lb. of butter and ¼ lb. lean ham, in dice, into a stew-pan with two onions cut up and a little parsley, moisten it with water, and keep stirring or shaking over a sharp fire; when quite tender put in a thickening of flour rubbed smooth with water or broth, and having stirred that well in, add 3 quarts of any stock you have; whatever salt and pepper you think is required, also cayenne if you like, and 3 lumps of sugar: boil ten minutes and strain it. This may be served at once; or, after you have strained it, you may boil it up again with ½ pint of boiling milk, skim it, and serve on crisp sippets. Asparagus the same way: keep back part of the heads, and boil them separately, not very tender, cut them in pointed pieces, and put into the strained soup.

Wash and peel 2 doz. Jerusalem artichokes, and cut them in thin slices. Put 2 large onions, 1 turnip, a head of celery, 2 bay leaves, a sprig of thyme, and 1 lb. of lean ham into a stew-pan, with ½ lb. butter, stir all the time, and let it fry over a slow fire 20 minutes; it will form a white glaze, then take it off, and put it all with the artichokes into a stew-pan with a pint of thin broth or soft water, and simmer it, till all the vegetables are quite tender, then put in 3 table-spoonsful of flour rubbed smooth with broth, mix well together; add 3 quarts of good stock and a pint of boiled milk, a tea-spoonful of salt, the same of sugar, let it just boil up, then strain it, and boil it up again with mushroom catsup, and a glass of white wine; and pour it over fried bread in the tureen.

Melt slowly, in a stew-pan, ¾ lb. butter, put in a head of celery, 1 carrot, and 1 turnip sliced, shake them well and let them brown; add three quarts of boiling water, 1½ pint of young peas, and some black pepper; when these are done, let it settle, strain the soup into another stew-pan, leaving all sediment; put it on again with 3 large onions in slices,