Pea Soup
Soak one pint of split peas in water for twelve hours; drain off the water, put the peas into a saucepan with three pints cold water, one-half pound bacon, two sprigs of dried mint, a bay leaf, some parsley, an onion stuck with one or two cloves, some whole pepper, and salt to taste. Let the whole boil three hours, then pass the puree through a hair sieve; make it hot again and serve with dice of bread fried in butter--Mrs. A.