DRIED PEA SOUP.
Wash a quart of dried peas well; put them in four quarts of water to soak over night; early in the morning place it over the fire in your soup kettle; when it has boiled three hours, put in a small piece of salt pork; add some salt, pepper, and two chopped onions; after it has boiled some time take out the pork; mash the peas, and strain the liquor through a sieve into a kettle; put the pork in again; skim off the fat; let it boil one hour; serve up hot with toast.