Giblet Soup
1 pint dried green English peas. 1 pound giblets. 1 dozen cloves. 1 small piece red pepper. Nearly 1 gallon water.
Boil peas slowly seven hours. Add giblets, spices, and salt to taste, two hours before dinner. When peas are dissolved, strain through sieve; cut giblets into dice and return to soup; boil up and serve. Will be enough for six or eight persons.--Mrs. R. R.