Pick the peas over, that there may be no blemished ones among them. Wash and soak over night. In the morning turn off the water and put them in the soup-pot. For one quart of peas allow eight quarts of cold water and one pound of lean salt pork, a small piece of celery, a little pepper, and half an onion; boil gently eight hours, being very careful that it does not burn. Have a large wooden spoon to stir it with. When done, it should be thin enough to pour. In boiling, it may become too thick; if so, add boiling water. When cooked, it is smooth and rather mealy. If not cooked enough, after standing a few minutes the thick part will settle, and the top look watery. Have ready six slices of bread toasted brown, and cut into pieces an inch square; throw about a dozen of these pieces into a tureen, and the remainder send to the table dry. Strain the soup through a sieve, and serve. If the pork does not salt it enough, use salt. This soup is even better warmed over than at first. Some persons use soup stock and butter, but it seems to me that it is rich enough made in this way, and much healthier.

The bones left from roast lamb, mutton, and veal can all be used to make soups the same as those of roast beef.