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PEAS PUDDING (Dr. Kitchener's recipe)

"Put a quart of split peas into a clean cloth; do not tie them up too close, but leave a little room for them to swell; put them on to boil in cold water slowly till they are tender; if they are good peas they will be boiled enough in about two hours and a half; rub them through a sieve into a deep disl:, adding to them an egg or two, an ounce of butter, and some pepper and salt; beat these ingredients well together for about ten minutes, and when they are thoroughly incorporated flour the cloth well, put the pudding in, tie it up as tightly as possible, and boil it an hour longer. It is as good with boiled beef as it is with boiled pork; and why not with roasted pork? This is a very good accompaniment to cold pork or cold beef." To increase the bulk and diminish the expense of this pudding, the economical housekeeper who has a large family to feed may add to the above ingredients two pounds of potatoes that have been boiled and well mashed. To many this mixture is more agreeable than peas pudding alone.