GREEN PEA SOUP
Put one quart of green peas into two cups of boiling
water, add a saltspoon of salt, and cook until tender. Rub peas and
liquor through a puree strainer, add two cups of boiling water, and set
back where the pulp will keep hot. Heat two cups of milk, add a teaspoon
of flour rubbed into a rounding tablespoon of butter, season with salt,
pepper, and a level teaspoon of sugar. Add to the hot vegetable pulp,
heat to the boiling point, and serve.