Boil 3 pints of dry peas of a good green color, or 5 pints of fresh green peas in 5 quarts of clear soup stock. Put in a piece of salt pork, about half a pound and a handful of soup vegetables. When the peas are thoroughly done take out the pork, which can be used as boiled meat, and pass the soup and peas through a fine strainer or seive into the soup pot. Season, and keep hot without boiling. Serve toasted bread (croutons) cut very small, a few in each plate, or the kind made as follows.