The Savannah morning news. (Savannah, Ga.) 1900-current, 1903-07-05
TIMELY RECIPES
FOR THE PEA


Madam Maintenon. of the court of
Louis ", wrote: The subject of peas
continues. The Impotence to eat 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 veg
etable whose delicate distinctive flavor
is so evanescent, once parted from its
vines. With the home grown season
so short -six weeks being its usual linn
tit should be a matter of conscience
to have them on the table as often as
possible.
Every good housekeeper knows that
unless fresh from the vine peas should
be soaked in cold water an hour before
Smelling. Also that they should not be
shelled long before cooking, and that
with the peas a few pods should go in
to give them flavor.
German housekeepers descant elo-
quently on a pea that grows in that
country whose pod is as tender as a
young string bean. 1t is always cook
ed and eaten with the peas. That va
riety 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 a PURGE
strainer,
Pea Soup.-Shell a quart of peas.
Boil them until soft in one and one
half pints of water adding a 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 a boil. then add one-half
pint of good cream and serve.
Some good cooks advise putting a
bit of soda with old peas to make them
tender and give them a good color, but
this is not advisable. If they have
reached that extremity they are only
fit for soup. A little sugar is often
added with advantage, to replace nat
ural sweetness.
Epicures declare that there is a nat
ural affinity between the flavor of mint
and peas, and both French md Eng
lish cooks usually add a sprig of mint
to every mess of peas.
Carrots and lettuce also combine we'll
with peas, a head of lettuce being add
ed during the boiling, but removed be-
fore 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 over
boiling tends to make them Lasteless.
Do not salt until half done, and cook
uncovered.
Any green vegetable. like spinash,
Brussels sprouts, cabbage, or peas, re-
tains it's color much better if left un-
covered during the cooking process.
AS a garnish, peas in mounds or a
border add much to the attractive APP
pearance as we'll as flavor of sweet
! breads, chicken or veal fricassee, chops,
fillet of beef or the more delicate kinds
of fish.
Peas are often served as an entree in
turnip or carrot cups, while in a salad
they may be used alone with boiled or
French dressing, or combined with
sweet breads. lettuce, turnips, carrots,
sweet or white potatoes, separately or
| altogether in a Macedonia salad.
To make the salad, cook separately
turnips, carrots, sweet and white po-
tatoes, mix with the peas and serve on
| lettuce leaves with a 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 re-
| quired, the Macedonia may be served in
| the turnip or French artichoke cups,
scooped out and boiled tender in sailed
water.
Creamed Pc in Turnip Cups.-Peel
a dozen new round white turnips, med
| ium size. and took in boiling sailed
water until tender Meanwhile make a
white sauce, using one tablespoonful
each of flour and butter and one-half
| pint of milk Take pint of peas cook
| ed tender and add to the sauce. sea-
| soning to taste with salt and pepper.
| When the turnips are tender, but not
| broken, drain, scoop a hollow in the
| center. cut a slice off the bottom so the
cups will stand upright and fill with
the peas.
Green Pea Puree.-Simmer gently for
an hour a half pound of lean lamb and
a slice of bacon in quart and half
of water. Then add a sprig of mint, a
| teaspoonful of minced onion, half a
| teaspoonful of salt, a dash of white
| pepper or paprika and one quart of
green peas. Simmer half an hour and
press through Il colander Make a rich
white sauce, using one tablespoonful
each of butter and -four and one and
one-half cupfuls of hot milk, one tea
spoonful of sugar salt and pepper to
gently, bring to a boil and serve very
hot.
Peas and Carrots.-Scrape and wash
tender French carrots. cut in slices half
an inch thick and cook in boiling salt
ed water for half and hour. Serve in
a cream sauce with an equal quantity
of cooked peas.
Baked Green Peas. Take the pods
from one quart of peas, wash. and sim
mer an hour in sailed water. Strain
and cook the liquid down to a scant
pint Add one tablespoonful of butter
a teaspoonful of sugar, and salt and
pepper to taste. Put the peas into a
buttered baking dish or individual ram
ikns, pour the liquid over. sprinkle
fine buttered bread crumbs over the
top, cover, and bake half an hour.
Take off the cover and bake a golden
brown.
Peas in Croustades Put n pint OF
tender green peas in just enough boil
ing water to cover and a sprig of pars-
ley. a small green onion and a spris
of mint Simmer twenty minutes, and
remove the onion, parsley and mint
Add a IA blespOOnflll of butter little