Pea And Tomato Soup

2 cups Scotch peas
1 cup mashed potato
2 cups strained stewed tomatoes
1 cup twelve-hour cream

Soak the Scotch peas over night. When ready to cook, put into a quart of boiling water and simmer slowly until quite dry and well disintegrated. Rub through a colander to remove the skins.

With two cups of hot water, add the other ingredients. Turn into a double-boiler and cook together for a half hour or longer; turn a second time through a colander or soup strainer and serve.

The proportions given are quite sufficient for two quarts of soup. There may need to be some variation in the quantity of tomato to be used, depending upon its thickness. If very thin, a larger quantity and less water will be needed.

The soup should be a rich reddish brown in color when done. The peas may be cooked without being first soaked, if preferred.

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