Split Pea Soup
Split pea soup is delicious when well made, and in cold weather, sufficient can be prepared to be served another day. This is suggested because of the long cooking necessary. The peas should be picked over and soaked over night, covered with fresh cold water and heated quickly to the simmering point. This water is drained off, fresh boiling water added and then kept steadily at a very low simmer until the peas are reduced to a pulp; this will take from three to five hours. It is then strained and a slight thickening added to keep the pulp evenly diffused through the liquid. To this plain foundation there may be added at various times a ham bone, an onion baked in the oven until brown all through, a little powdered thyme or various dried herbs. Such additions will vary the flavor and permt it to be served more frequently. Black bean soup is prepared in the same way, but there should be added just before serving some thin slices of lemon and hard boiled eggs cut in squares; epicures also add to the tureen a few spoonfuls of Madeira.