One quart can green peas, one medium sized onion with butter size of an egg, cook slowly two hours; mash and strain. To this add two cups beef stock and simmer fifteen minutes. Season and serve with thin slice of lemon in each plate. - Contributed.

Peanut Soup

To any rich milk or cream soup, add chopped peanuts.

Split Pea Soup

One cupful dry split peas, two quarts boiling water, one-fourth pound salt pork. Boil three hours slowly. Remove and mash, add butter and seasoning. Serve hot with teaspoon whipped cream on each plate. Or chopped parsley is good as well as pretty. - Miss Charlotte Wickstrom, Hartford, Conn.

Split Pea Soup

One cupful of dried split peas, eight cupfuls of cold water, two cupfuls of milk, two tablespoonfuls of butter, two table-spoonfuls of flour, one small onion, salt pork, salt and pepper. Pick over the peas, wash them, then soak in plenty of cold water over night. In the morning pour off the water and put the peas in a kettle with two quarts of cold water, a two-inch cube of salt pork, and the onion sliced. Cook slowly until the peas have become very soft, stirring frequently from the bottom to prevent burning. It will probably require four or five hours to cook them properly. When they are done rub them through a sieve. Return to the kettle and let them boil again. Beat the butter and flour to a cream, and after thinning it with a little of the boiling soup stir the mixture into the soup. Season with salt and peper. Add the milk, and, when the soup boils up, serve.