Pea Soup

Put over the fire in four quarts of water or broth a ham bone, bones of roasted
beef or mutton, two heads of celery washed and trimmed, four onions peeled and one
and one-half pounds of split peas. Let it boil till the peas are quite soft, take out
the bones and rub peas and vegetables through a sieve, return them to the soup, add
salt and pepper to taste and boil it for an hour, skimming it when required. Spinach
or green peas added when the bones are taken out improves the soup very much.