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Use half a pint, or seven ounces, of dried pease (cost three cents), for every two quarts of soup you want.
Put them in three quarts of cold water, after washing them well; bring them slowly to a boil.
Add a bone, or a bit of ham, if you have it to spare, one turnip, and one carrot peeled, one onion stuck with three cloves (cost three cents), and simmer three hours, stirring occasionally to prevent burning.
Then pass the soup through a sieve with the aid of a potato-masher and if it shows any sign of settling stir into it one tablespoonful each of butter and flour mixed together dry (cost two cents); this will prevent settling.
Meantime fry some dice of stale bread, about two slices, cut half an inch square, in hot fat, drain them on a sieve, and put them in the bottom of the soup-tureen in which the pea-soup is served; or cut some bits of very hard stale bread, or dry toast, to use instead of the fried bread.
By the time the soup is done, it will have boiled down to two quarts, and will be very thick and good.