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RECIPES FROM THE RETRO HOUSEWIFE
SPLIT PEA SOUP, American
When ham is on a company menu freeze the leftover bone and use at your convenience.
Into a large saucepot turn all the ingredients; bring to a boil; cover and simmer, stirring occasionally, for 2 hours. Remove bone and bay leaf. Puree liquid and vegetables in electric blender. Reheat, adding salt and pepper to taste. Makes a little over 2 quarts. Meat from hambone may be removed and diced and added to soup before reheating. If soup is made ahead and refrigerated, it may be thicker than you like; in this case dilute with water, stock or milk.
Contributed by CECILY BROWNSTONE, AP FOOD EDITOR, 1974
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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