This section is from the book "Mrs. Rorer's Vegetable Cookery And Meat Substitutes", by Sarah Tyson Rorer. Also available from Amazon: Mrs. Rorer's Vegetable Cookery And Meat Substitutes.......
1 quart milk
1 pint water
1 slice onion
2 tablespoonfuls butter
2 tablespoonfuls flour
1 teaspoonful salt
1 saltspoonful pepper
Put the pods of the peas in the water and boil gently for fifteen minutes; strain, saving the water. To this add the peas and onion; cook fifteen minutes and press through a colander; add the milk to the pulp; put the whole in a double boiler; add the butter and flour, rubbed together. Stir and cook until the soup is creamy (about ten minutes). Add the salt and pepper and press through a fine sieve. Reheat and serve with croûtons.
1 can peas
1 quart milk
1 slice onion
1 bay leaf
2 tablespoonfuls butter
2 tablespoonfuls flour
1 teaspoonful salt
1 saltspoonful pepper
Put the milk in a double boiler. Press the peas through a sieve and add them to the milk. Add the onion and bay leaf, the salt and pepper; when hot, add the butter and flour, rubbed together. Simmer until smooth (for ten minutes), and strain into the soup-tureen.
 
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