One quart of peas, soak for twelve hours; put into a pan with one gallon of water, some fat, six sliced onions, one teaspoonful of carbonate of soda, one of pepper; simmer for two or three hours, or till tender, drain the peas, then add to them half a pound of flour, mixed in a pint of cold water, three teaspoonfuls of salt, a quarter of a pound of butter; boil twenty minutes; serve with bacon over.

Small dumplings may be boiled in it; they will take half an hour.