59 Pea Soup
To a quart of peas, put a quart of cold water soak them over night, in a warm place. Next day set them to boiling four or five hours, before they are to be eaten, put in a couple of lbs. of pork to two quarts of the peas, add in a little more water, if not likely to be sufficiently soft, put in a tea spoonful of saleratus half an hour before you take up the soup.