14 Pea-pod Soup


Wash the peas before shelling, and save the pods. Cover the pods with as

little water as will cover them, let boil until tender, strain all and

press through a colander. Add to this (water and pods) a pint of milk

and a thickening of 2 tablespoonfuls of flour and 2 of butter, a

teaspoonful of sugar, salt and pepper to taste. Stir and cook until

thickened. Serve with croutons.



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