DRIED PEA SOUP.
Take one quart of split peas, or Lima beans, which are better; put them in three quarts of very soft water with three onions chopped up, pepper and salt; boil them two hours; mash them well and pass them through a sieve; return the liquid into the pot, thicken it with a large piece of butter and flour, put in some slices of nice salt pork, and a large tea-spoonful of celery seed pounded; boil it till the pork is done, and serve it up; have some toasted bread cut into dice and fried in butter, which must be put in the tureen before you pour in the soup.
GREEN PEA SOUP.
Make it exactly as you do the dried pea soup, only in place of the celery seed, put a handful of mint chopped small, and a pint of young peas, which must be boiled in the soup till tender; thicken it with a quarter of a pound of butter, and two spoonsful of flour.
OCHRA SOUP.
Get two double handsful of young ochra, wash and slice it thin, add two onions chopped fine, put it into a gallon of water at a very early hour in an earthen pipkin, or very nice iron pot; it must be kept steadily simmering, but not boiling: put in pepper and salt. At 12 o'clock, put in a handful of Lima beans; at half-past one o'clock, add three young cimlins cleaned and cut in small pieces, a fowl, or knuckle of veal, a bit of bacon or pork that has been boiled, and six tomatos, with the skin taken off; when nearly done, thicken with a spoonful of butter, mixed with one of flour. Have rice boiled to eat with it.