Title: Pease pudding+
 Categories: Vegetables, Carbs, English, Side dish
      Yield: 8 Servings
 
      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.)