-Put a quart of split peas to three quarts of boiling water, not more (Dr. Kitchiner says cold water,) with half a pound of bacon, not very fat, or roast beef bones, or four anchovies; or, instead of water, the liquor in which beef, mutton, pork or poultry, has been boiled; it will be very much better, but taste the liquor, as it must not be loo salt. Wash two heads of celery, cut small (half a drachm of celery seed, pounded fine, and put into the soup, a quarter of an hour before it is finished, will flavour three quarts,) two onions peeled, and a sprig of savoury, or sweet marjoram, or lemon thyme. Let it simmer very gently, stirring it every quarter of an hour, to keep the peas from sticking to or burning at the bottom of the pot. Simmer till the peas are tender, which will be in about three hours. Some cooks now slice a head of celery and half an ounce of onions, and fry them in a little batter, and put them into the soup, till it is lightly browned; then work the whole through a coarse hair sieve, and then through a fine sieve, or through a tamis, with the back of a wooden spoon; then put it into a clean stew-pan, with a tea-spoonful of ground black pepper; let it boil again for ten minutes, and if any fat arises skim it off. Send up on a plate some toasted bread, cut into little pieces, an inch square; or cut a slice of bread (that has been baked two days) into dice, not more than half an inch square; put half a pound of quite clean dripping, or lard, into an iron frying-pan; when it is hot fry the bread; take care to turn the bread with a slice, that it may be of a delicate brown on both sides; take it up with a fish-slice, and lay it on a sheet of paper to drain the fat; be careful that this is done nicely. Send them up in one side dish, and dried and powdered mint, or savoury, in another. The most economical method of making pease soup, is to save the bones of a joint of roast beef, and put them into the liquor in which mutton, or beef, or pork, or poultry, has been boiled, and proceed as in the first receipt. A hock or shank bone of ham, a ham bone, the root of a tongue, or a red or pickled herring, are favourite additions with some people; others send up rice or vermicelli with pease soup. Pease soup may be made savoury and agreeable to the palate, without any meat, by putting two ounces of fresh and nicely clarified beef, mutton, or pork dripping, with two ounces of oatmeal, and mix this well into a gallon of soup prepared with the peas and vegetables, according to the first receipt, or in water alone.