Split-Pea Soup II
1 cp dried split peas
2" chunk salt pork
2 1/2 qts cold water
2 tbsp flour
3 tbsp butter
1 pt milk
seasoning to taste
1 - Soak over night 1 cp dried split peas; then drain and put in kettle with a 2" chunk of salt pork, 1/2 onion and 2 1/2 qts cold water.
2 - (A ham bone left from baked or boiled ham may take the place of the pork, or water in which the ham has been boiled may be used.)
3 - After the soup has simmered for 3 or 4 hours, rub through a sieve.
4 - Stir in 2 tbsp flour and 3 tbsp butter which have been cooked together.
5 - Dilute the whole with 1 pt of milk, after seasoning to taste.