Pea Soup

One cup dried peas
2 quarts cold water
1 teaspoonful salt
1 small onion (minced)
1 1/2 cups celery (sliced thin), less will do.

Simmer until peas are cooked to a mush. Rub 3 tablespoonfuls butter with 2 tablespoonfuls flour, add to soup for slight thickening; heat 1 pint milk, add to soup, with pepper and little more salt.