Pea Soup. Time—2½ hours.
1 pint split peas, 2 onions, 1 carrot, 1 turnip, 3 sticks celery, 2 quarts water or pot-liquor; salt and pepper to taste. Bones or trimmings from meat are a great improvement.
Soak the peas over-night; next morning put them on in the cold water or pot-liquor. Bring to the boil, and then add the prepared vegetables, bones, and seasoning. Skim well, and boil for 1½ hour, stirring occasionally. Remove the bones, and pulp the soup through a sieve. Heat it again, and serve with dried mint and fried bread.