3 strips bacon
1 c. split peas
3 c. water
1 tsp. salt
1/4 c. finely chopped onion
1 tall can evaporated milk
Dash of cayenne pepper

Fry the bacon in a skillet until crisp, then drain on absorbent paper. Crumble. Reserve 2 tablespoons bacon fat. Wash the peas. Combine the water, salt and peas in a medium saucepan and bring to a boil. Boil for 2 minutes. Remove from heat and let stand for 1 hour. Do not drain. Add reserved bacon fat and onion to peas and cover. Bring to a boil and reduce heat. Simmer for about 40 minutes or until peas are tender. Add undiluted evaporated milk, and cayenne pepper and heat to serving temperature. Do not boil. Garnish with bacon. Blend the peas and liquid in an electric blender for several seconds or press through a sieve or ricer for a smoother soup. 6 servings.