Pick over and wash a quart of split peas, put them in a soup-kettle with three quarts of cold water, and the bones and trimmings of cold roast beef or mutton, two heads of celery washed and cut up, two onions peeled and sliced, and a bunch of parsley and thyme, with pepper and salt to your taste; bring all to a boil, and set aside to simmer slowly for four hours, stirring very often to prevent the peas from sticking and burning; when done take out the bones and the parsley and thyme, which should be tied in a little bunch before they are put in the soup, and press the soup through a cullender with the back of a wooden spoon; put, over the fire again give a boil up, and serve with sippets of fried bread or toast.

This soup may be made with the little white winter beans instead of the split peas, and is almost as good.

Split Pea Soup, No. 2

Put in a soup kettle the bones from cold roast beef or mutton, with two quarts of cold water, a carrot cut in small pieces, an onion, and a piece of celery cut small, with pepper and salt to your taste; cover closely and simmer for three hours. Put a pint of split, peas in a stew-pan, with three pints of cold water, and boil slowly for two hours, stirring them frequently to prevent their burning. When the soup is done, take out the bones, leaving the vegetables in the broth; chop a bunch of parsley and add it, mash the peas through a cullender, add them to the broth, boil ten minutes and serve.