Take aquart of shelled English peas for a large family, but if for a small family a pint will do. Put on the fire aveal bone or half a chicken; if apint only of peas is used add any broiled steak, bones, nice scraps, or a small beef marrow bone; set it on the fire with agallon of water and let it boil two hours. Then tie up in a muslin bag, onecoffeecupful of the green peas; let the others stand in a cool place until wanted. Put this bag of peas into the pot with the beef and chicken stock, and let them boil until the peas are perfectly done. Skim out the peas, meat and bones, and add the rest of the peas, and let them boil gently. While these are cooking pour the peas in the bag into a pan and mash them smoothly; then add to them a batter made with twoeggs, aspoonful of milk and flour. Add to the boiling peasaspoonful of butter and alittleeschalot, if the flavor of onion is liked; then drop the batter in gently, a little at a time, in small round dumplings, and when they boil up your soup is ready to serve. This is an excellent spring soup, and is improved by adding lettuce heads, but they must be taken out before the dumplings are put in, as they give a dark color if left in too long.