Soak your dried peas over-night. The following day boil some fresh water, and throw in the peas, adding a few chopped onions and leeks, with pepper and salt. Let the soup simmer for three hours on the top of the stove, giving it a stir now and then. If you have a ham-bone, that is a great improvement, or the water in which some bacon has been boiled is a good foundation for the soup, instead of the fresh water.

[Mdlle. M. Schmidt.]