Evening star., 1902-02-15
MERITS OF SPLIT PEAS
NEARLY AS NoURISHING AS
MEAT AND. OF COURSE, CHEAPER.
Many Ways to Make Them Appetizing
and Take the Place Of
Potatoes.
Written for The Evening Star.

"ii'tth ioi lht i-NfhSbS star.
Peas pudding hot. peas pudding cold.
Peas pudding in the pot nine days old
This rhyme, accompanied by a slapping
of the hands, is a familiar game to most
young Americans. but few of them know
the dish. which is an old English one. This
is the recipe:
Put pint and a half of split peas in
water over night. with kind Of carbonate
of soda. Before boiling remove any of the
peas that float. Boil the peas until tender
with little salt and any desired flavor a
bit OF lemon peel, garlic thyme, or a little
of all three. Drain and rub them through
a colander. When smooth add two ounces
of butter a dash of pepper and two eggs.
well beaten. Flour a pudding cloth or
steamer, turn in the pudding and boil for
an hour. Finely chopped bacon may be
added to the pudding if desired. As bacon
and split peas may be kept on hand this
pudding makes good dinner when emer-
gencieS arise.
Split Pea Salad.
An excellent winter salad may be made
with either dried lima beans or peas. Soak
until they are very soft, and boil in sailed
water until tender. but not mushy. Drain
and cool. Squeeze over the beans or peas
the juice Of an onion and add one or two
bits from a can Of tomatoes. which NAV
be emptied and saved for another occasion.
When tomato is used a pinch of dried
thyme gives delicious flavor. Serve with
French or sour cream dressing.
Split Pea Outlets.
A delicious dish sold In vegetarian res
taurants. usually under the name Of cut
let's vegetarian beefsteak, is made as
follows:
Soak the split peas for the pudding
Put into double boiler with water enough
to cover them. and a sprig of thyme, two
cloves Of garlic and green pepper from
which the seeds have been removed. Steam
until the peas are tender, drain and partly
mash them. Mix with the peas a little
very finely minced onion celery. Form
into balls like fish cakes. Shake over them
a dash of pepper, dip first in a beaten egg
and then in Indian meal or bread crumbs
and fry. These outlets are very substan-
tial, and little If any meat should be eaten
with them. Dried lima beans may be pre-
pared In exactly the same way, except that
a little tomato or minced parsley adds
greatly to the flavor
Split Pea Soup.
This is really hearty meal In itself.
Soak quart of split peas over night in a
large kettle. Pour off the water and rinse;
cover with three pints of water and put on
the fire, with spoonful each of salt and
sugar and two cloves Of garlic. Don't omit
the garlic. Remember. the bane of Amer
lean cookery is lack Of flavor. If you have
a ham bone or a chicken bone TO put In SO
much the better. Let the soup simmer for
several hours the back of the stove.
Then add one or two cups of milk a bit Of
butter and a dash Of black pepper, and Il
is ready to serve.
Baked Peas.
A delicious baked dish is made by rub
bing a large bake dish with a Glove OF gar
lic Turn into this a pint Of split peas
soaked until soft. Chop large onion very
fine and spread over the top OF the peas
with pepper and salt If you have leftover
gravy or stock pour it over the mixture.
If not, cover with water, spreading over all
bacon cut into the thinnest possible slices.
Bake in the oven for two hours and add
little boiling water il the peas get too dry.
This will be found great improvement on
baked beans. AS split peas are sold as low
as four cents quart these dishes Will be
found very economical, with potatoes at
eight cents