One can (or one pint of cooked peas) one quart of rich milk, two rounding ta-blespoonfuls of butter, three level table-spoonfuls of flour, salt to taste and white pepper if desired.

If canned peas be used, drain the peas and wash through two waters. Press them through a colander or vegetable press. This will be found easier if they are first heated. Put the milk in a double boiler, rub the butter and flour together, when the milk is scalded add these, then salt and pepper and last the strained peas. When thoroughly heated, serve.

If French peas are used, or carefully cooked fresh ones, this soup is a delicate green, forming a very suitable one for a green and white luncheon.