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Pea Soup

2 tablespoons butter 2 tablespoons flour 1 teaspoon salt 1 can Marrowfat peas 1 slice onion 2 teaspoons sugar 1 pint cold water 1 pint milk 1/8 teaspoon pepper Drain peas from their liquor, add sugar and cold water, and simmer twenty minutes. Rub through a sieve, reheat, and thicken with butter and flour cooked together. Scald milk with onion, remove onion, and add milk to pea mixture, season with salt and pepper. Peas too old to serve as a vegetable may be utilized for soups.