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Mexican Soup

The following recipe was transcribed ver batim from 

The Woman's Club Cook Book
of Tried & True Recipes

San Antonio, Texas

Date Unknown

Three pounds of good soup meat, put on in cold water; add any vegetables you may have, two bananas, two apples and a sprig of fresh peppermint. Cut apples and bananas in halves and add last. Serve with fried bread cut in cubes.

- Mrs. J. F. BOLES

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