Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-05-30
able and Kitchen.
Green Peas Come From a Far and Cost
Dear

green pea-the unripe fruit of the Pisum
sativum-is less nutritious than the dried,
the green vegetable is far more highly
esteemed as delicacy, its fine flavor MAX
ing 1t a great favorite. Who does not ap-
preciate that rare combination for spring
dinner-lamb. with mint sauce and fresh
green peas. Young and tender green peas
are easily digested as their gluten or vege-
table casein is not so tough and their parti-
cles are more easily separated Young
peas also have higher per cent of the It's
sue-forming element than the dried. as the
starch develops in excess to the nitrogen
in process of ripening.
The Romans seem to have been ignorant
of the use of green peas which were Guilt
waited for food by the Greeks, and grown
In very early periods In both China and
India. The varieties known to us were
introduced into England from the continent
about the seventeenth century. Sugar peas
variety of peas of which the pods and
seeds are both used. These are very sweet.
and are gathered when the seed is scarcely
developed at all. They are stewed same as
young peas, and when used at the right
period are very tasty. Marrowfat is
late variety of peas, growing very large,
but of very tender substance.
Fresh green peas cooked in the usual way
COHtdln from IL To per cent or cargo
hydrate of which considerable amount is
sugar, but they quickly lose their sweet
ness after they are gathered, and when
they are kept for twenty-four hours or over
after they are picked teaspoonful more
of sugar added to the water in which they
are cooked will, in a measure. restore their
flavor and sweetness. Stale, wilted peas may
be partly restored to their pristine freshness
If they are thrown into cold water after
Smelling and allowed to remain for an hour
before cooking. On the other hand very
fresh peas are better if shelled when ready
t. cook them, and Immediately covered
with boiling sailed water.
The simplest and best mode of cooking
fresh green peas is to plain-boil them in
above manner for ten fifteen minutes.
and soon they tender drain and
dish with piece of butter, shake salt and
pepper over them. This Is called a Fan
glaise. A la Franchise is to cook them
with little bouillon or broth. sugar and
a roux-which must be added sparingly or
the mixture will be too thick Peas that
have become a little old had best be cook
ed until they can be pressed through a col
ander or coarse sieve and then made into
a soup or crequettes or rarebit they
will be more digestible and palatable this
way.
Boiled Peas.
If peas are fresh-picked do not shell them
until ready to cook. Then slightly salt and
sweeten the water, having 1T boiling hot.
Drop the peas in slowly through the fingers,
so the water will not stop boiling. Let them
cook uncovered so they will keep their
color and flavor. When they are tender
twenty minutes should be sufficient time
| take them up with little of the liquor in
which they are boiled butter and pepper
them and add little sweet cream, heated.
The cream may be omitted, but is a great
Improvement. Omit the sugar If the peas
are young and just gathered. sprig of
mint or parsley may be added. The pods
if fresh and tender may be stewed in lit
tie water and this used for making the
sauce or for soup.
China Chic.
This is ragout made with mutton and
green peas, stewed with onions, lettuce,
butter and spices and served with border
of rice boiled in broth and moistened with
hot butter. A most excellent dish. Cold
cooked mutton may be used.
Peas With Buttered Eggs.
Put pint of young peas in a saucepan
with piece of butter, a teaspoonful chop
ped parsley, a little salt and pepper, and
stew until tender Beat two eggs and pour
over the boiling peas, and as soon as eggs
set serve at once on buttered toast, before
eggs can harden.
English Peas Porridge Hot.
Cover quart of fresh peas with a quart
of boiling water, add a tablespoonful of
ter. Cover and cook slowly until the peas
are very soft. Season with salt and pepper
and thfcken with two tablespoonful of but
ter rolled in two tablespoonfuls of flour
Add two cups of hot milk and rub the
whole through a sieve and serve very hot
Peas au Parmesan.
Boil a pint of fresh young peas until ten
der; drain, season and heat in following
mixture: Put one and one-half ounces of
grated cheese In a saucepan with two
tableSpoonfuls of cream, half cup of
milk, two tablespoonfuls of butter, a salt
spoonful of salt and a dash of white pep
per. Let the cheese and butter dissolve
then add the peas; stir few minutes and
serve.
Green Peas a la Normandie.
Wash a few heads of cabbage lettuce, a
handful of parsley, three or four green
onions and cut them IN shPeds; put into a
saucepan with three quarts of green peas
and half cup of butter; cover the pan
and let coof over slow fire without add
ing moisture. Stir frequently to prevent
burning. When tender season with pepper
and salt; turn into hot dish and serve
Green Peas a la Provincial.
Wash four large heads of cabbage lettuce
and tie each one in a piece of netting; par
boil In soup broth; then remove the centers
of the lettuce and fill with fresh green
peas a little chopped gpeen onion and tiny
ball of butter rolled In -four. Tie up again
to keep shape, place in a stewpan and
cover with two cups of clear stock. Cook
slowly for half hour. Remove from the
netting, arrange each head on round OF
toast; season the stock and thicben with
two Beaten eggs; when ready pour around
the toast and serve very hot.
Canned Celery.
The following method has been used sue
cessfully: Scrape the celery-using the ten
der white stalks-cut In lengths to fit half
pint glass jars with large mouths; pack the
pieces in closely and set the jars under the
cold water faucet and let the water run
over the celery foY at least twenty minutes,
then screw down the covers tightly and set
away in a cool, dry closet.
Another Method.
Wash and scrape the tender white stalks;
cut in lengths to fit the jars; set Jars in
steamer and cooh without water for forty
five minutes, then add sailed boiling water,
and cook thirty minutes longer; screw
down the lids and cook ten minutes longer.
White celery can be cut into inch lengths
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