Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-07-04
What a Famous Beauty Said
Of These Vegetables.
SOUPS AND 5s,'sALADS
FRENCH COOKS ALWAYS ADD A
SPRIG OF MINT.
A Variety Grown Where the Pod is as
Tender as String
Bean

Nv wrote: 1.-THE subject of peas continues.
The impotence to eat them, the pleasures
to have eaten them, and the delight to eat
them again, are the three points our princes
talk about"
1t is true that the fashion is renewed
every summer. Yet there is no vegetable
whose delicate distinctive flavor is so evan
escent, once parted from its vines. With
the home grown season SO short-six weeks
being Its usual limit-it should be a matter
of conscience to have them on the table as
often as possible.
Every good housekeeper knows that I'M
less fresh from the vine peas should be
soaked in cold water an hour before she'll
ing. Also that they should not be shelled
long before cooking and that with the peas
few pods should go in to give them flavor.
German housekeepers descant eloquently
on pea that grows In that country whose
pod is as tender as a young string bean. It
Is always cooked and eaten with the peas
That variety is seldom seen here as yet,
but Alsatian cooks do their best to utilize
our tougher kind. making an excellent soup
by combining them with meat stock and
pressing through PURGE strainer
Pea Eoup-Shell q quart of peas. Boil
them until soft in one and one-half pints
of water adding few of the pods to give
flavor. Rub them through a sieve. Add
one quart of beef stock, one teaspoonful Of
sugar, and pepper and salt to taste. Let
them come just to boil, then add one-half
pint of good cream, and serve.
Some good cooks advise putting bit of
soda with old peas to make them tender
and give them good color. but this is not
advisable. If they have reached that ex-
tremity they are only fit for soup. A little
sugar is often added with advantage, to re-
place natural sweetness.
Epicures declare that there is a natural
affinity between the favor of mint and
peas, and both French and English cooks
usually add sprig of mint to every mess
of peas.
with peas, head of lettuce fbeing added
during the boiling, but removed before
serving. The natural juice of the lettuce,
expressed in the cooking, makes almost
enough moisture for the peas, which should
have only boiling water sufficient to cover.
They must be cooked steadily, but slowly,
as overlooking tends to make them taste
less. Do not salt until half done, and cook
uncovered.
Any green vegetable, like spinach, Brus-
sells sprouts, cabbage or peas, retains It's
color much better II left uncovered during
the cooking process.
AS garnish, peas in mounds or a border
add much to the attractive appearance as
well as flavor of sweetbreads chicken or
veal fr1cassee, chops fillet of beef or the
more delicate kinds of fish. -
Peas are often served as an entree In tur-
nip or carrot cups, while in a salad they
may be used alone with a boiled or French
dressing, or combined with Ssweetbreads.
lettuce, turnips. carrots, sweet or white po-
tatoes separately or altogether in 4 Mace
dome salad.
To make the salad. cook separately tur-
nips, carrots, sweet and white potatoes,
leaves with French dressing For those
who wish to save time and energy a Jar of
Macedonia already cooked will be found a
convenience. If a particularly decorative
salad is required the Macedonia may be
served In the turnip or French artichoke
| cups. scooped out and boiled tender in salt
| ed water.
Dreamed Peas in Turnip Cups-Peel a
dozen new round white turnips, medium
| size. and cook in boiling sailed water UNI
| til tender. Meanwhile make a white sauce,
using one tablespoonful each Of flour and
butter and one-half pint of milk Take
! pint of peas cooked tender and add to the
| sauce. seasoning to taste with salt and
| pepper. When the turnips are tender but
not broken, drain, scoop a hollow In the
center, cut slice off the bottom so the
cups will stand upright and fill with the
peas.
Green Pea Puree-Simmer gently for an
d
of bacon In a quart and a half of water
Then add sprig of mint, a teaspoonful of
| minced onion. half teaspoonful of salt a
dash OF white pepper or paprika and one
| quart or green peas. Simmer half an hour
and press through coIander. Make a rich
white sauce, using one tablespoonful each
of butter and flour and one and one half
cupfuls OF hot milk one teaspoonful of
prepared peas. Stir gently, bring to a boil
and serve very hot.
Peas and Carrots-scrape and wash ten
| inch thick and cook in boiling sailed water
| for half an hour. Serve in a cream sauce
with an equal quantity of cooked peas
| one quart Of peas, wash, and simmer an
hour in sailed water Strain and cook the
| liquid down to scant pint. Add one table,
spoonful of butter, a teaspoonful of sugar
| and salt and pepper to taste. Put the pea q
into buttered baking dish or individual
ramikins, pour the liquid over sprinkle fine
puttered bread crumbs over the top, cover
and bake half an hour. Take off the cover
and bake a golden brown.
Peas in Croustades-Put a pint of tender
green peas in just enough boiling water to
cover ana sprig of parsley. small green
onion and sprig Of mint. Simmer twenty
minutes and remove the onion. parsley and
mint. Add tablespoonful of butter, a
little pepper and the yolks of two eggs
beaten with veal, chicken stock or cream.
| Sur until the sauce thiekenss and fill little
| croustades.
Peas Croquettes-Soak a pint of shelled
| peas in cold water for an hour Boil them
| In salted water until soft, pour off the wa
ter and then rub them through colander.
To this pulp add one-half pint of dry bread,
grated, one Tablespoonful of chopped pars-
ley, two tablespoonful OF melted butter.
two eggs well beaten, the whites and yolks
| together, one small onion grated and salt
and pepper to taste. Mix the ingredients
| well with the pulp and form into balls.
| Dip into well-beaten egg then into crack
er dust. and fry to golden brown in deep
lard.
MORE BEAUTY D0N'TS.