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Pea Soup

Put over the fire in four quarts of water or broth a ham bone, bones of roasted beef or mutton, two heads of celery washed and trimmed, four onions peeled and one and one-half pounds of split peas. Let it boil till the peas are quite soft, take out the bones and rub peas and vegetables through a sieve, return them to the soup, add salt and pepper to taste and boil it for an hour, skimming it when required. Spinach or green peas added when the bones are taken out improves the soup very much.