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Grandmother Sawtelle's Pea Soup

(Soups.) - (The Cookery Blue Book)

Soak a quart of dried peas over night. In the morning put them on to

boil with fragments of fresh meat; also cloves, allspice, pepper and

salt. Let boil until soft, then strain through a colander. Have some

pieces of bread or crackers inch square, and put them into the oven to

dry without browning; a pint of bread to a quart of peas. Take 2/3 of a

cup of melted butter and put the bread in it; stir until the bread and

butter are well mixed, then put into the peas and it is done. If the

peas do not boil easily add a little saleratus.

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