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Cream of Pea Soup

1 can peas 2 teaspoons sugar 1 pint cold water 1 pint milk 2 tablespoons butter 1 tablespoon flour Salt and pepper Drain the peas from their liquor, rinse thoroughly, add sugar and cold water, and simmer twenty minutes. Rub through a sieve.

Scald the milk. Melt the butter, add the flour, and pour on gradually the scalding milk. Cook thoroughly, stirring carefully. Add to the pea stock, reheat and serve.