CANNED GREEN PEA SOUP

Rub a can of green peas through a colander to remove the skins.

Add a pint of milk and heat to boiling.

If too thin, thicken with a little flour rubbed smooth in a very little cold milk.

Season with salt and a half cup of cream.

A small teaspoonful of white sugar may be added if desired.

Green peas, instead of canned, may be used if available.

When they have become a little too hard to serve alone, they can be used for soup, if thoroughly cooked.