Use half a pint, or seven ounces, of dried pease (cost three cents), for
every two quarts of soup you want. Put them in three quarts of cold
water, after washing them well; bring them slowly to a boil;

add a bone, or a bit of ham, if you have it to spare, one turnip, and one carrot peeled,

one onion stuck with three cloves (cost three cents), and simmer three hours, stirring occasionally to prevent burning;

then pass the soup through a sieve with the aid of a potato-masher and
if it shows any sign of settling stir into it one tablespoonful each of
butter and flour mixed together dry (cost two cents); this will prevent
settling;

meantime fry some dice of stale bread, about two slices, cut half an
inch square, in hot fat, drain them on a sieve, and put them in the
bottom of the soup-tureen in which the pea-soup is served; or cut some
bits of very hard stale bread, or dry toast, to use instead of the fried
bread.

By the time the soup is done, it will have boiled down to two quarts,
and will be very thick and good. This receipt will cost you about ten
cents. --Twenty-five-Cent Dinners: Miss Juliet Corson (By per. O. Judd
Co., Pubs.)