Pea Soup

For some unexplained reason, this article is by no means popular with the troops, and large quantities are constantly returned to the commissary as company savings. This, it is believed, would not be the case if the proper mode of cooking them was known, as they are not only quite as nutritious as beans, but have always been considered by epicures much more delicate.

To use them properly, they should first be washed; then boiled for at least one hour, in a kettle with a false bottom. For a company, seven or eight quarts should be boiled in double the quantity of water. In default of a false bottom, they must be constantly stirred, to prevent scorching. When quite soft, strain off the water, divide them into three or four portions, according to the number of the kettles, and add them to the pork soup, previously described, instead of the desiccated vegetables, adding at the same time two large onions, sliced, to each kettle. Let it boil slowly for two hours, skimming now and then; and before serving out, season liberally with black pepper, some salt, and a dash of vinegar. They should be well mashed with a pounder before serving.