Split Pea Soup

• 1 cup dried split peas.
• 2½ quarts cold water.
• 1 pint

Pick over peas and soak several hours, drain, add cold water and onion. Simmer three or four hours, or until soft; rub through a sieve. Add butter and flour cooked together, salt, and pepper. Dilute with milk, adding more if necessary. The water in which a ham has been cooked may be used; in such case omit salt.