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PEAS PUDDING (another way)

Soak a pint of split peas overnight, and remove all that are not quite good. The following morning drain them, tie them in a thick cloth, leave room for swelling, and put them into a saucepan with plenty of soft cold water. If soft water cannot be obtained half a tea-spoonful of carbonate of soda should be stirred into that in which the peas are boiled. Boil until the peas are tender, then press them through a colander, stir an ounce of butter into the pulp, with a little pepper and salt, and, if liked, two well-beaten eggs. Beat the mixture thoroughly, tie it tightly in a cloth, and boil again for one hour. If the eggs are omitted the pudding will have to be served in a shape, as the eggs bind it together. If the peas are not soft at the end of two hours and a half they are of inferior quality, and cannot be made soft. One hour's boiling will be found sufficient for superior peas. Time, altogether, to boil, three hours and a half. Probable cost, 5d. Sufficient for half a dozen persons.