1 c. dried split peas
2 qt. cold water
Shank end of ham, quartered
1 slice onion
4 tbsp. butter or other fat
3 tbsp. flour
1 1/4 tsp. salt
1/2 tsp. pepper
2 c. milk

Simmer peas, water, ham and onion for 4 hours. After 3 1/2 hours fish out ham, cool and flake meat. Return to pot. Melt butter and blend in flour, stir into pea pulp. Add salt, pepper and milk. Garnish with croutons or mac nuts, if desired.