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Kedgeree

(England.) Soak 1 pint of split peas overnight, drain them, add 1 pound of rice, salt, pepper, and 1/2 a teaspoonful of ginger. Stir and cover with 1 quart of water. Stir and cook slowly until done and almost dry. Make into a mound, garnish with fried onions and sliced hard-boiled eggs.