Pea Soup is that which is most generally used in England. It may be prepared either with or without meat; the latter is hardly required, except for the flavour, as the peas are remarkably rich in albumenoid substances. The following directions may be followed. Soak a quart of split peas over night, place them in a stewpan with half a pound of lean bacon, or some bones from roast meat broken small, and three quarts of cold water, or the liquor in which some fresh meat has been boiled; place on a very slow fire and add celery, onions, and sweet herbs, and simmer for two or three hours until the peas and vegetables are sufficiently soft to pass through a colander, when pepper and salt should be added and the whole reheated, and eaten with toasted bread cut into small square pieces. If no meat can be obtained