From Mrs. C. S. Fee

One pint of green peas (or 1 can of peas), 1 quart of chicken stock, 1 cupful cream or milk, 2 table-spoonfuls of butter, 2 tablespoonfuls of flour, 1 small onion, salt and pepper, 1 heaping tablespoonful of grated cheese. Cook the onion, peas and stock together 20 minutes; remove onion, rub peas and stock through a sieve. Return soup to stewpan, and let simmer for 10 minutes. Rub butter and flour to a cream and add gradually to this half a cupful of the soup; then pour this into the stewpan. Add pepper and salt and cream and cheese and boil 3 minutes. Serve in cups with a tablespoonful of whipped cream to each cup, on top.

Pea Soup

From Miss Edith Slack

One can Marrowfat peas, 2 teaspoonfuls sugar, 2 cupfuls cold water, 2 cupfuls milk, 1 slice onion, 2 tablespoonfuls butter, 2 tablespoonfuls flour, 1 tea-spoonful salt, 1/8 teaspoonful pepper. Drain peas from their liquor, add sugar and cold water, and simmer 20 minutes. Rub through a sieve, re-heat, and thicken with butter and flour cooked together. Scald milk with onion, remove onion, and add milk to pea mixture, season with salt and pepper. (Peas too old to serve as a vegetable may be utilized for soups.)