Split Pea Soup, without Meat.
1 pint of split peas.
2 onions.
2 stalks of celery.
Bunch of sweet herbs.
1 carrot.
1 turnip.
3 tablespoonfuls of butter, cut into bits and rolled in flour.
Tomato juice, saved from yesterday.
Pepper, salt, and fried bread.
3 quarts of water.
Soak the peas all night. In the morning, put them on, with the vegetables and herbs cut small, and the tomato juice; cover with the water, and cook slowly three hours, or until you can rub all to a pulp through a colander. Season; simmer fifteen minutes, stir in the butter, cook five minutes longer, and pour upon the fried bread in the tureen.