thickness; put it on to boil for five minutes, and
it is ready.

_Obs._ This latter is by far the easiest and the best way of making
pease soup.

Pease soup may be made savoury and agreeable to the palate, without any
meat, by incorporating two ounces of fresh and nicely-clarified beef,
mutton, or pork drippings (see No. 83), with two ounces of oatmeal, and
mixing this well into the gallon of soup, made as above directed: see
also No. 229.

_Pease Soup and pickled Pork._--(No. 220.)

A couple of pounds of the belly part of pickled pork will make very good
broth for pease soup, if the pork be not too salt; if it has been in
salt more than two days, it must be laid in water the night before it is
used.

Put on the ingredients mentioned in No. 218, in three quarts of water;
boil gently for two hours, then put in the pork, and boil very gently
till it is done enough to eat; this will take about an hour and a half,
or two hours longer, according to its thickness; when done, wash the
pork clean in hot water, send it up in a dish, or cut it into mouthfuls,
and put it into the soup in the tureen, with the accompaniments ordered
in No. 218.

_Obs._ The meat being boiled no longer than to be done enough to be
eaten, you get excellent soup, without any expense of meat destroyed.

"In Canada, the inhabitants live three-fourths of the year on pease
soup, prepared with salt pork, which is boiled till the fat is entirely
dissolved among the soup, giving it a rich flavour."--The Hon. J.
COCHRANE'S _Seaman's Guide_, 8vo. 1797, p. 31.

_Plain Pease Soup._--(No. 221.)

To a quart of split pease, and two heads of celery, (and most cooks
would put a large onion,) put three quarts of broth or soft water; let
them simmer gently on a trivet over a slow fire for three hours,
stirring up every quarter of an hour to prevent the pease burning at the
bottom of the soup-kettle (if the water boils away, and the soup gets
too thick, add some boiling water to it); when they are well softened,
work them through a coarse sieve, and then through a fine sieve or a
tamis; wash out your stew-pan, and then return the soup into it, and
give it a boil up; take off any scum that comes up, and it is ready.
Prepare fried bread, and dried mint, as directed in No. 218, and send
them up with it on two side dishes.

_Obs._ This is an excellent family soup, produced with very little
trouble or expense.

Most of the receipts for pease soup are crowded