In the morning put them on the fire with six quarts of cold water; half a pound of salt pork; one even tablespoonful of salt; one saltspoonful of cayenne; and one teaspoonful of celery-seed.

Fry till a bright brown three onions cut small, and add to the pease; cover closely, and boil four or five hours.

Strain through a colander, and, if not perfectly smooth, return to fire, and add a thickening made of one heaping teaspoonful of flour and an even one of butter, stirred together with a little hot water and boiled five minutes.

Beans can be used in precisely the same way; and both bean and pea soups are nicer served with _croutons_, or a thick slice of bread cut in dice, and fried brown and crisp, or simply browned in the oven, and put into the tureen at the moment of serving.
ONION SOUP.
Take three large onions, slice them very thin, and then fry to a bright brown in a large spoonful of either butter or stock-fat, the latter answering equally well.

When brown, add half a teacupful of flour, and stir constantly until red.