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Stewed Green Peas With Lettuce

(Vaughan’s Vegetable Cook Book)

Shell a half peck of peas, and shred two heads of lettuce; boil together

with as little water as possible to keep it from burning, and stir often

for the same purpose. Stew one hour, set back on the stove, and add one

tablespoonful of butter, one teaspoonful of sugar, salt, and a dash of

cayenne pepper and just as it is taken up, one well beaten egg, which

must not be allowed to boil. Serve at once.

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