PEAS SOUP.

Soak two quarts of dried or split peas overnight. In the morning
take three pounds of the lean of fresh beef, and a pound of bacon
or pickled pork. Cut them into pieces, and put them into a large
soup-pot with the peas, (which must first be well drained,) and a
table-spoonful of dried mint rubbed to powder. Add five quarts of
water, and boil the soup gently for three hours, skimming it well,
and then put in four heads of celery cut small, or two table-spoonfuls
of pounded celery seed.

It must be boiled till the peas are entirely dissolved, so as to
be no longer distinguishable, and the celery quite soft. Then
strain it into a tureen, and serve it up with toasted bread cut in
dice. Omit the crust of the bread.

Stir it up immediately before it goes to table, as it is apt to
settle, and be thick at the bottom and thin at the top.