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In buying dried or split peas, see that they are not old and worm-eaten. Wash two quarts of them over night in two or three waters. In the morning make a rich soup of the lean of beef or mutton, and the hock of a ham. Season it with pepper, but no salt. When it has boiled, and been thoroughly skimmed, put in the split peas, with a head of celery cut into small pieces, or else two table-spoonfuls of celery seed. Let it boil till the peas are entirely dissolved and undistinguishable. When it is finished strain the soup through a sieve, divesting it of the thin shreds of meat and bits of bone. Then transfer it to a tureen, in which has been laid some square bits of toast. Stir it up to the bottom directly before it goes to table.

You may boil in the soup (instead of the ham) a good piece (a rib piece, or a fillet) of corned pork, more lean than fat. When it is done, take the pork out of the soup, put it on a dish, and have ready to eat with it a pease pudding boiled by itself, cut in thick slices and laid round the pork. This pudding is made of a quart of split peas, soaked all night, mixed with four beaten eggs and a piece of fresh butter, and tied in a cloth and boiled three or four hours, or till the peas have become a mass.