2 quarts unshelled peas

1 quart milk

2 tablespoonfuls butter

1 tablespoonful flour

Yolks of 2 eggs

1 slice onion

1 teaspoonful salt

1 saltspoonful pepper

Shell the peas; put the pods, with a quart of water, into a saucepan; boil twenty minutes; strain, sav ing the water. Put the peas in this water and cook until tender (about thirty minutes). Press through a sieve; add the milk and onion, and bring to boiling-point. Rub the butter and flour together; add a little of the soup to the butter and flour until you have a smooth paste, then scrape it into the hot milk; cook until smooth and creamy; add the salt and pepper. Beat the yolks of the eggs; add a little of the hot soup and beat again; remove soup from the fire, take out the onion, and add the yolks quickly to the hot soup. Turn at once into the tureen. This soup is usually served with boiled rice. Put a tablespoonful of boiled rice in each soup-plate before ladling over the soup. It has meat value, and, with bread and butter, forms an exceedingly nice lunch.