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SUMMER PEA SOUP

(Soups) - (The Jewish Manual)







Take a peck of peas, separate the old from the young, boil the former
till they are quite tender in good stock, then pass them through a
sieve, and return them to the stock, add the young peas, a little
chopped lettuce, small pieces of cucumber fried to a light brown, a
little bit of mint, pepper, and salt; two or three lumps of sugar give
a fine flavor.











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