Purée of Italian Dried Green Peas
¹⁄₂ pint of peas
¹⁄₂ head of celery
1¹⁄₂ pints of stock or water
¹⁄₂ pint cream or milk
1 table-spoon butter
Soak the peas over night. Put them and the celery, chopped, on to boil with the water or stock. Boil till very tender. Put through a hair sieve or tammy. Put back on the fire and heat gently. Season. Colour with spinach colouring. Just before serving add the butter, in small pieces, and, when it has melted, the boiling cream. Serve with croûtons (see p. 103).