Split peas are chiefly used in this country to make pea soup, or puree of peas and peas pudding.

We have already given recipes for the two former, and will now describe how to make-- PEAS PUDDING .-- Soak a quart of peas in water overnight, throwing away those in the morning that are found floating at the top.

Drain them off and tie them up in a pudding-cloth, taking care to leave plenty of room for the peas to swell; put them into cold water, and boil them till they are tender.

This will take from two to three hours.

When tender, take them out, untie the cloth, and rub them through a colander, or, better still, a wire sieve.