1 can Marrowfat peas

2 teaspoons sugar 1 pint cold water 1 pint milk

1 slice onion

2 tablespoons butter 2 tablespoons flour

1 teaspoon salt

1/8 teaspoon pepper

Drain peas from their liquor, add sugar and cold water, and simmer twenty minutes. Rub through a sieve, reheat, 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.

Split Pea Soup

1 cup dried split peas 2 1/2 quarts cold water 1 pint milk 1/2 onion

3 tablespoons butter 2 tablespoons flour 1 1/2 teaspoons salt 1/8 teaspoon pepper

2-inch cube fat salt pork

Pick over peas and soak several hours, drain, add cold water, pork, and onion. Simmer three or four hours, or until soft; rub through a sieve. Add butter and flour cooked together, salt, and pepper. Dilute with milk, adding more if necessary. The water in which a ham has been cooked may be used; in such case omit salt.