1 pint tomatoes (either fresh or canned) ½ pound peas (dried) 1 onion Celery tops

Use the yellow split peas; soak overnight.

Cream Of Pea And Tomato Soup.

Cook the peas in one pint of water, one pint of tomatoes, with onion and one or two celery tops, until peas are tender; then mash through a sieve and strain. Season with salt and pepper.

A spoonful of sherry to each plate of soup is an addition and should be added just before serving.

Garnish with a slice of tomato with a few peas on top, and then serve with bread croutons, which can be cut from any crusts or good pieces of left-over bread - cut in even tiny squares and browned in the oven.