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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.

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GREEN PEA SOUP.

Make it exactly as you do the dried pea soup, only in place of the
celery seed, put a handful of mint chopped small, and a pint of young
peas, which must be boiled in the soup till tender; thicken it with a
quarter of a pound of butter, and two spoonsful of flour.

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OCHRA SOUP.

Get two double handsful of young ochra, wash and slice it thin, add two
onions chopped fine, put it into a gallon of water at a very early hour
in an earthen pipkin, or very nice iron pot; it must be kept steadily
simmering, but not boiling: put in pepper and salt. At 12 o'clock, put