Cook a pint or three cups more peas than you need for dinner. Mash
while hot with a wooden spoon, seasoning with pepper, salt, and butter.
Put by until morning. Make a batter of two whipped eggs, a cupful of
milk, quarter teaspoonful soda, a half teaspoonful cream tartar, and
half a cup of flour. Stir the pea-mixture into this, beating very hard,
and cook as you would ordinary griddle-cakes.
I can testify, from experience, that they make a delightful morning
dish, and hereby return thanks to the unknown friend to whom I am
indebted for the receipt.