2 c  Dry split peas (1 lb.)
2 c  Water
1 ts Salt
4 tb Butter
1/4 ts Pepper

Wash the split peas thoroughly under cold running water and continue to
wash until the draining water runs clear. pick over the peas and discard
any discolored ones. In a heavy 3 to 4 qt. suacepan, bring the 2 cups of
water to a boil and drop in the peas slowly so that the water continues to
boil. Reduce the heat and simmer partially covered for 1 1/2 hours, or
until the peas can be easily mashed aganst the side of the pan with a
spoon. Drain the peas in a colander and puree them in a food mill or force
them through a fine sieve set over a large bowl. Return the peas to the pan
and cook over low heat, stirring constantly, until the puree is heated
through. Stir in the salt, butter, and pepper, and taste for seasoning.
Serve at once from a heated vegetable dish. Pease pudding is the
traditional accompaniment to boiled beef and carrots with dumplings (see
recipe that follows this one.)