Recipe - Fresh Black-Eyed Peas

1 pound Dry blackeyed peas
One fourth pound Salt pork
1 Onion; studded with:
2 Cloves whole cloves
Salt and pepper to taste
2 tablespoon Grated lemon rind

The day before, place peas in a bowl, add salt pork; add water to cover to
depth of 1 inch. Let stand overnight. Next day, drain peas and salt pork
and put both in a large pot with 8 cups water. Add onion, salt and pepper
and bring to a boil. Simmer 2 hours or until peas are tender. If necessary,
add more water as peas cook to keep from burning. When ready to serve, stir
in lemon rind. About 68 servings. A ham bone may be cooked with peas in
place of the salt pork.

ST. JOHNS KITCHEN

HELENA, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.