Soup made of the yellow split peas is nourishing, delicious, and cheap. A 1/2 pt. of peas will make a generous supply for 4 persons. Pick, wash and cover them well with cold water in a porcelain or agate stew-pan and set it over a slow fire. When the water comes to a boil change it, add salt, cook gently till the peas are quite tender - say, 2 1/2 hrs., adding water as it boils off; pass through a colander, season with salt, pepper and a little celery salt; put in about 2 oz. butter, thin down to an agreeable consistency with sweet milk, boil up once more, else the milk will sour easily. White beans can be used after the same recipe, only soak the beans over night, cook longer, and change the water three times. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Pea Soup, With Bread And Butter Crisps

Cut 1/4 lb. fat bacon into small dice, slice an onion very fine, and fry with the pork for 10 minutes, stirring often. To a cup of split peas that have been soaked over night in cold water, add 2 qts. water; into this turn the fried pork and onion, and boil until the peas are reduced to a pulp, then rub through a coarse sieve, return to the fire, add 2 rounded tablespoons of rolled cracker, a sprig of parsley and a level saltspoon of white pepper. If the bacon has not sufficiently seasoned it, add salt, simmer for 10 minutes, and serve with bread and butter crisps.

Crisps

Trim off all crusts from a loaf of baker's cream bread, butter 1 end of the loaf, and with a sharp knife cut the thinnest possible slices. roll the slices closely and fasten with a wooden toothpick, brown in the oven, and serve with the soup, either hot or cold. - Mrs. Bianca Pessinger, 124 S. 20th Ave., Maywood, 111.

Green Pea Soup

Cover a qt. of green peas with hot water and boil with a small onion until they Mash easily; mash and add 1 pt. of stock or water. Cook 2 tablespoons butter and 1 of flour until smooth, but not brown; add to the peas, and then add 1 cup of cream and 1 of milk; season, and let boil up nice. Strain and serve. - Mrs. Belle Thompson, 160 S. 19th Ave., Maywood, 111.

Ionia Pea Soup

Add 1 qt. of dried peas to 5 of water and boil 4 hrs. Cut up 3 large onions, 2 heads of celery, 1 carrot, and 2 turnips, and add to the boiled peas and water. Season with salt and pepper. Boil 2 hrs. more, thinning with water if necessary. Strain and add 1 tablespoon of butter. Serve hot, with dice of toast. - Mrs. C. J. Jeffries, Winnetka, 111.

Green Pea Soup With Stock

Wash the neck of lamb in cold water and put it into a soup-pot with 6 qts. of cold water. Add 2 tablespoons of salt, let boil gently for 2 hrs., and skim; add 1 qt. of shelled peas, a little pepper; cover and let boil for 1/2 hr.; scrape the skins from a pt. of young potatoes; slice and add them to soup, cover and let boil 1/2 hr. longer. Work butter size of an egg and a dessertspoon of flour together, and add to soup 10 minutes before taking off the fire. - Mrs. E. D. Kelley, Winnetka, 111.

Pennsylvania Pea Soup

Put 1 qt. of full-grown peas in a saucepan with 3 pts. of boiling water and a little mint. Do not cover, and let boil rapidly, until peas are tender. Skim frequently, press the whole through a coarse sieve and return to the fire, letting it boil up once more. To this add a lump of sugar, and salt and pepper. Serve hot. - Mrs. C. J. Jeffries, Winnetka, 111.

Rice And Pea Soup

Put 1 cup of washed rice in a granite-pan, allow it to boil gently until tender. Put 1 pt. of young peas into another saucepan and stew until tender. When both vegetables are cooked, put them together and add 1 pt. of hot water. Let boil, remove the pan to the side of the fire, and stir in, quickly, the yolk of an egg, beaten, with 1 pt. of cream. Season to taste with salt and pepper, and a pinch of sugar. Pour over toasted brown bread, cut in small squares. - Mrs. C. J. Jeffries, Winnetka, 111.

Pea And Vermicelli Soup

Pass 1 pt. of cooked peas through a wire sieve. Put in a saucepan with 1 qt. of milk. Boil separately 2 oz. of large, white vermicelli for 10 minutes in salted water. Drain, put with the soup, boil 10 minutes longer, skim and serve. - Mrs. C. J. Jeffries, Winnetka, 111.