_Mode_.--Boil the peas till quite tender, with the parsley and onions;
then rub them through a sieve, and pour the stock to them. Do not let it
boil after the peas are added, or you will spoil the colour. Serve very
hot.

_Time_.--Half an hour. _Average_ cost, 1s. 6d. per quart.

_Seasonable_ from June to the end of August.

_Sufficient_ for 8 persons.

_Note_.--Cold peas pounded in a mortar, with a little stock added to
them, make a very good soup in haste.

Parsley.--Among the Greeks, in the classic ages, a crown of
parsley was awarded, both in the Nemaean and Isthmian games, and
the voluptuous Anacreon pronounces this beautiful herb the
emblem of joy and festivity. It has an elegant leaf, and is
extensively used in the culinary art. When it was introduced to
Britain is not known. There are several varieties,--the
_plain_-leaved and the _curled_-leaved, _celery_-parsley,
_Hamburg_ parsley, and _purslane_. The curled is the best, and,
from the form of its leaf, has a beautiful appearance on a dish
as a garnish. Its flavour is, to many, very agreeable in soups;
and although to rabbits, hares, and sheep it is a luxury, to
parrots it is a poison. The celery-parsley is used as a celery,
and the Hamburg is cultivated only for its roots, which are used
as parsnips or carrots, to eat with meat. The purslane is a
native of South America, and is not now much in use.