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Cream of Pea Soup

1 cup shelled peas Water to cover 1 pint hot milk 1/2 tablespoon butter 1 tablespoon flour Salt and pepper 1/2 cup cream Almost cover the shelled peas with boiling water. Boil ten minutes and add the boiling milk, the butter blended with the flour, also salt and pepper to taste. Cover and bring to boil and place in the cooker for two hours. When ready to serve strain through sieve and add the cream.