Pea Soup
Shell four pounds of fresh green peas, put them in an earthen pot, cover them with cold water, and boil for twenty minutes. Take out one cupful of peas. Rub the rest through a sieve, and mix in an earthen pot with one quart of milk, four ounces of butter, and two tablespoonfuls of flour. Stir until the soup is thick, add a pinch of salt and of grated nutmeg, and the whole peas, and serve very hot.