3 quarts split peas 2 teaspoons pepper

1 1/4 pounds bacon 4 tablespoons salt

Soak peas in cold water over night; drain. Add boiling water to nearly cover, and salt; cook in fireless cooker or Aladdin oven three hours, or until soft, adding water if necessary to keep from burning. The peas should be as moist as possible without being juicy. Put into casseroles, sprinkle with pepper, and cover the top with cubes or inch squares of bacon. Cook in rather hot oven until bacon is done.