Ingredients. - One quart of split peas. Two onions. One turnip. One carrot. One head of celery. Teaspoonful of salt. Half a teaspoonful of pepper. Cooked or uncooked bones.

Time required (after the peas have been soaked all night), about two hours and a half.

To make Pea Soup:

1. Put a quart of split peas into a basin, with cold water to cover them, and let them soak for twelve hours.

N. B. - This should be done over night.

2. Put two quarts of cold water and the split peas into a saucepan, and put it on the fire to boil.

N. B. - If there is any liquor from boiled meat, it would of course be better than water for the soup.

3. Take two onions and one turnip, wash them in cold water, peel them, and cut them in halves.

4. Take one carrot, wash it, and scrape it clean with a knife.

5. Take one head of celery, cut off the ends of the root, and wash it well in cold water.

6. When the water in the saucepan is boiling, put in all the vegetables.

7. Add any cooked or uncooked bones that are at hand, and season it with one teaspoonful of salt and half a teaspoonful of ground pepper.

N. B. - If some liquor (in which meat or pork has been boiled) is used, the addition of bones will not then be necessary.

8. Let it all boil slowly for two hours, and you must watch it, and skim it occasionally.

9. After that time, take the hones out of the saucepan.

10. Place a colander or wire sieve over a basin.

11. Pour the contents of the saucepan into the colander, and rub them through into the basin with a wooden spoon.

12. The pea soup is then ready for serving.

13. Powdered (dried) mint and toasted bread, cut to the shape of dice, should be handed with the soup, either put in, or served separately on plates.