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1904 - Cooking in Old Creole Days

Hopping John

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1904 - Cooking in Old Creole Days
Hopping John

Cup of cow peas, boil with piece of bacon.
When peas are thoroughly done, not till mushy,
drain water off, three hours boiling.
Boil separately a well washed cupful and a half of rice.
Mix together after it is done.
Skim off grease from top of pot peas are boiled in,
add salt and cayenne pepper, put in oven to dry out.
Serve with sliced bacon in centre or fried sausages.

--MRS. EUGENIA PHILLIPS, Washington, D.C.


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