Pea Soup Recipe

Use half a pint, or seven ounces of dried peas, (cost three

cents,) for every two quarts of soup you want. Put them in three quarts

of cold water, after washing them well; bring them slowly to a boil; add

a bone, or bit of ham, if you have it to spare, one turnip, and one

carrot peeled, one onion stuck with three cloves, (cost three cents,)

and simmer three hours, stirring occasionally to prevent burning; then

pass the soup through a sieve with the aid of a potato-masher, and if it

shows any sign of settling stir into it one tablespoonful each of butter

and flour mixed together dry, (cost two cents;) this will prevent

settling; meantime fry some dice of stale bread, about two slices, cut

half an inch square, in hot fat, drain them on a sieve, and put them in

the bottom of the soup tureen in which the pea soup is served; or cut

some bits of very hard stale bread, or dry toast, to use instead of the

fried bread. By the time the soup is done it will have boiled down to

two quarts, and will be very thick and good. This receipt will cost you

about ten cents.

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