Puree of Peas
Peas, fresh, 2 cups (or dry, 1 cup).
Butter, 1 tablespoonful.
Cream or milk, 1½ cups.
Flour, 1 level tablespoonful.
Salt, 1 teaspoonful.
Put the peas to cook in boiling water; boil until tender, then simmer slowly, cooking as dry as possible without scorching. When soft and dry, rub through a colander to remove the hulls. Put the butter in a saucepan; when melted stir in the flour, being careful not to scorch; pour in the milk gradually, stirring all the time; and when thoroughly cooked, add the salt and the pulp of the peas. Turn all into a double boiler, heat thoroughly, and serve.