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Cream Of Pea Soup

11/2 tablespoons butter. 2 tablespoons flour. 1/2 cup hot cream. 1 teaspoon salt. 1/8 teaspoon pepper. 2 teaspoons sugar. 2 cups water. 11/2 cups scalded milk. 1 slice onion.

PROCESS: Peas that are too hard to serve as a vegetable may be used for soup. Cover them with the cold water and cook until soft. Rub through sieve, reheat pulp and thicken with butter and flour cooked together. Scald milk with onion, remove onion, add milk slowly to pea mixture, stirring constantly. Add hot cream and seasoning. Serve with Crisp Saratoga Wafers.