Evening Republican, Volume 15, Number 27, Rensselaer, Jasper County, 1 February 1911 — Pea Puree. [ARTICLE]

Pea Puree.

Press half a can of peas through a sieve, retaining the remainder tor another meal. Place one pint of milk In a tablespoon of flour, mixed with an equal amount of bettor. Cook it until creamy, then add the pea puree and season with pepper and salt, or the flour may be omitted and the whole can of peas used, which will make it thick enough. Dried peas can be used in place of canned and are cheaper, but must be soaked over night and then boiled before adding to the milk.