1 pt. split peas
1 soup bone (2 lbs.)
2 qts. cold water
2³⁄₄ teaspoons salt
¹⁄₄ teaspoon pepper
Soak the peas over night and drain them. Wash the bone, boil it for ten
minutes in the water and skim it, add the peas and seasoning, bring all
to a boil and put it into the cooker for four hours or more. Take out
the bone and serve the soup without straining it. The peas must be
cooked until they fall to pieces easily when well beaten. If desired,
the meat may be taken from the bone, cut into small pieces and served in
the soup.