1 pkg. split peas
1 qt. boiling water
2 stalks celery
2 carrots
Parsley
2 onions
Salt and pepper to taste
1 ham bone

Wash peas in cold water. Pick out all that float. Drain peas and cover with boiling water. Cook slowly until tender, adding more boiling water. Cut up onion, celery and carrots and add to boiling peas. When tender, press through a sieve or colander and add salt and pepper.

Return to stove and let boil. Serve with croutons or oyster crackers. May add one ounce dry sherry and sprinkle with finely chopped green onions just before serving. If too thick, add water.

This recipe was my Mother's, she served every Saturday for lunch.