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Cream of Pea Soup

2 Cupfuls Fresh or Canned Peas, Put Through the Food-chopper 1 Pint Milk 1 Pint Water 1 Sprig Parsley (optional) 1 Slice of Onion (optional) 11/2 Teaspoonfuls Salt 14 Teaspoonful Pepper 1/2 Teaspoonful Sugar 2 Tablespoonfuls Snowdrift 3 Tablespoonfuls Flour The onion and parsley may be put through the food-chopper with the peas. Combine these vegetables with the water and simmer until the peas are tender, replenishing the water as it evaporates, Add the milk and seasonings, and thicken with the Snowdrift and flour which have been creamed together. Let the soup boil for a moment or two. If desired, the vegetables may be strained out. The vegetable flavor is much more pronounced and the food-value greatly enhanced by this new method of making.