Pea Soup Recipe

If you make your soup of dry peas, soak them over night, in a warm

place, using a quart of water to each quart of the peas. Early the next

morning boil them an hour. Boil with them a tea spoonful of saleratus,

eight or ten minutes, then take them out of the water they were soaking

in, put them into fresh water, with a pound of salt pork, and boil it

till the peas are soft, which will be in the course of three or four

hours. Green peas for soup require no soaking, and boiling only long

enough to have the pork get thoroughly cooked, which will be in the

course of an hour.

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