Required: A quart of split peas. Three sticks of celery. Two onions. A sprig of mint. Milk.

Two quarts of water. White pepper and salt. (Sufficient for eight.)

Place the peas, the sticks of celery - each cut into four - the sliced onions and the mint in a pan with two quarts of water, and simmer gently for from seven to eight hours, adding hot water from time to time as may be necessary. Then pass the whole through a sieve, and put it again on the fire. Flavour to taste with pepper and salt, and thin it with milk to the desired consistency.

Serve very hot, and hand chopped mint and croutons of fried bread with the soup.

Cost, about 8d.