Evening Republican, Volume 20, Number 139, Rensselaer, Jasper County, 10 June 1916 — Split Pea Soup With Bone. [ARTICLE]

Split Pea Soup With Bone.

Wash one pint of split peas in cold water and drain. Add an onion quartered, with three cloves stuck in each quarter and a little sprig, each of parsley, celery and a bay leaf. If you have mo celery, use celery salt. As soon as the contents of the kettle reach a good boil, push back on the fire and simmer three or four hours with a ham bone or bacon rind, until the peas are tender. The fireless cooker Is a good place for this overnight. When ready to use, press through a coarse colander, season with pepper and salt, heat and serve with croutons. —Ladies’ World.