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Cream of Green Peas
1 pint of peas, or one can.
Milk, water, and seasoning, as before; mix by the general rule.
In winter-time you can make a nice soup by taking dried peas, soaking them
overnight, and using them as you would fresh.
All pea soup should have dropped in it just before serving what are called
croutons; that is, small, even cubes of bread toasted to a nice brown in the
oven, or put in a frying-pan with a tiny bit of butter, and browned.
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