Soak one cup of dried peas in one quart of warm water overnight. In the morning, wash and drain, then mince four ounces of salt pork fine. Place in a saucepan and add
One and one-half cups of sliced onions.
Cook slowly until soft, but not brown, then add the peas and
Five pints of cold water,
One bunch of soup herbs,
One-half teaspoon of poultry seasoning.
Add well-cracked bones from the shoulder. Bring to a boil and cook slowly for three and one-half hours. Cool, then put through a coarse sieve into a bowl and set aside until needed. To serve: Reheat and add two tablespoons of finely chopped parsley. If too thick, reduce with a little boiling water.
FRESH COUNTRY SHOULDER OF PORK
Select a plump shoulder of pork, weighing about seven and one-half pounds. Have the butcher bone and roll the shoulder. Now put the coarse branches and sufficient green tops of celery through the food chopper to measure one cup. Place in a bowl and add
One cup of finely chopped onion,