Split Pea Soup.
1 gallon water, 1 quart peas, soaked over night; 1/4 pound salt pork cut in bits; 1 pound lean beef cut the same. Boil slowly two hours, or until the water is reduced one-half. Pour in a colander and press the peas through; return to the kettle and add a small amount of celery chopped fine. Fry three or four slices of bread quite brown in butter—cut in squares when served.