Two carrots,
One cup of celery,
One cup of sliced onions.
Place in a saucepan, cover with boiling water and cook until tender; then drain, and then mince fine three slices of bacon. Brown bacon and then lift and add the vegetables to the fat left from browning the bacon. Add
One cup of canned peas,
One and one-half teaspoons of salt,
One teaspoon of paprika,
One tablespoon of vinegar.
Cook slowly for fifteen minutes.