Wash a half pint of split yellow peas; soak them over night. Next morning drain, wash, cover with a quart of fresh cold water, bring to a boil, drain and throw this water away. Cover the peas again with a quart of freshly-boiled water, add a slice of onion, cover the kettle and cook slowly for about one and a half hours; drain, and throw the water away. Press the peas through a sieve and stand them aside to use as wanted. At serving time, to make a single portion, put a cupful of milk in a double boiler, add a level teaspoonful of cornstarch moistened in a little cold milk, stir until the milk thickens, add three tablespoonfuls of the pulp of the peas, a saltspoonful of salt and a teaspoonful of butter; when hot, serve. It should be as thick as good cream.

Lentils and dried beans may be used in same way.

This is exceedingly valuable food for children and is good for nursing mothers. It has meat value.