1

lb. Split Peas.....

3d.

2

Onions and Head of Celery .

1d.

1

oz. Butter or Dripping .

1d.

2

Carrots......

1d.

2

doz. Peppercorns ....

8

quarts Water......

Total Cost - 6d. Time - Four Hours.

Wash the peas well in cold water, and put them into a saucepan with the vegetables sliced up, the peppercorns and the water. Bring to the boil and boil steadily for four hours, then rub through a sieve and return to the saucepan. Season well with salt, and stir in 1 oz. butter or dripping. Bring to the boil and pour into a warm tureen. Send some dried mint and fried bread to table with it. This is a very nourishing soup, particularly if it is made with stock instead of water; it is very suitable for the cold season.