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.
