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Cream of Scotch Pea Soup

1/2 cup Scotch peas 1 quart water 3 tablespoons butter 2 tablespoons flour 2 cups milk 1 1/2 teaspoons salt 1 tablespoon sugar Cook the peas six hours until tender in the quart of water. Rub through the colander. Add water sufficient to make one pint of puree. Heat the milk in a double boiler. Prepare a white sauce, made by rubbing together the butter, flour and a little warm milk. The white sauce should cook about ten minutes in a double boiler; then add it to the body of the soup. After the white sauce and puree have cooked for a few moments, add the salt and sugar, and serve.