1 pt. split peas, 3 qts. water, 6 leeks or 2 good sized onions, 1 stalk of celery or teaspoon celery seed, 2 ounces bread, 2 tablespoons butter, 1 pt. mashed potatoes, 1 teaspoon salt, 1 saltspoon pepper. Wash and soak the peas over night. Cut the onions or leeks in slices; cut the celery into pieces; put them with the butter into a frying pan; stir constantly until a golden brown; throw them into a soup kettle, and add all ingredients, except the potatoes. The peas of course must be drained. Cook slowly 1 hr. If peas are not perfectly tender at the end of time, simmer gently a little longer. Press the whole through a sieve; return to the kettle, add the potatoes and when boiling season, strain and serve. This porridge should be quite thick, almost as thick as breakfast oatmeal. If it has the slightest inclination to settle, it is too thin; add a tablespoon of butter and 1 of flour rubbed to a smooth paste, bring the porridge to boiling point and serve. - Mrs. C. E. Clarkson, Willimette, Ill.