The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-05-27
GREEN PEAS.
Sit Dainties for Ladies, They Come
So Far md Cost So Dear"


| Although it is generally believed that
| the green pea-the unripe fruit OF the
| Pisum sativum-is less nutritious than the
| dried. the green vegetable is far more
| highly esteemed as a delicacy. it's fine
| flavor making it a great favorite. Who
| does not appreciate that rare combina-
| ton for a spring dinuer-lamb with mint
sauce and fresh green peas? Young and
| tender green peas are easily digested as
| their glupten or vegetable casein is not
so tough ana their particles are more
| easily separated. Young peas also have
| a higher per cent of the tissue-fcrming
element than the dried. as the starch
develops in excess to the nitrogen in
| process of ripening.
| The Romans seem 10 have been igno-
| rant of the use of green peas which were
| cultivated for food by the Greeks and
grown in very early periods in both China
and India. The varieties known 10 US
were introduced into England from the
continent about the seventeenth century
Sugar peas are 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 as the right period are very tasty.
| Marrow-fat are a late variety OF peas
growing very large. but of very tender
substance.
Fresh green peas cooked in the usual
way contain from ten to sixteen per
cent of carbohydrate of which consd-
cradle amount is sugar, but they quick
" lose their sweetness after they are
gathered and when they are kept for
twenty-four hours or over after they are
picked. A teaspoonful or more of sugar
added to the water in which they are
cooked. will, in a measure. restore their
favor and sweetness. Stale wilted peas
may be partly restored TO their pristine
freshness il they are thrown into cold
water after Smelling and allowed to re-
main for an hour after cooking. On
the other hand, fresh peas are better
if shelled when ready TO 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 or fifteen minutes.
and as soon as they are tender drain and
dish with a piece of butter. shake salt
and pepper over them. This is called p
TAnglaise. A la Franchise is to cook
them wit ha little bouillon or broth, sugar
and a roux-which must be added spar
ingly or the mixture will be too thick
Peas that have become a little old had
best be cooked until they can be pressed
through a colander or coarse sieve and
then made into a soup or croquettes or
rarebit. as they will be more digestlble
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 il
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 mp
with a little of the liquor in which they
are boiled. butter and pepper them and
add a little sweet cream. heated. The
cream may be omitted. but Is great i'm
provement Omit the sugar If the peas
are young and just gathered. a sprig
OF mint or parsley may be added. The
PODS if fresh and tender. may be stewed
in a little water and this used for max
China Chic.
This is a ragout made with mutton and
green peas. stewed with onions lettuce.
butter and spices and served with a Dor
der of rice boiled In broth and mois-
tened with hot butter 4 most excellent
dish. Cold cooked mutton may be used.
Peas With Buttered Eggs.
Put pint of young peas in a sauce
pan with piece Of butter. a teaspoonful
of dried mint leaves and tablespoonful
of butter. Cover and cook slowly un.l
the peas are very soft. Season with salt
and pepper and thicken with two table
spoonfuls of butter rolled III two table
spoonfuls of -four. Add two cups Of hot
milk and rub the whole through a sieve
and serve very hot
Peas az Psrmesan.
Boil a pint OF fresh young peas until
tender; drain. season and heat IN follow !
ing mixture: Put one and one-haif ounces I
Of grated cheese in a saucepan with two I
tabiespoonfuls Of cream. Half cup OF /
milk. two tablespoonfuls OF cream. half .
cup Of milk. two tabIespoonfuls OF butter. I
a saltspoonful Of salt and dash Of white 7
pepper Let the cheese and butter dis I
solve. then add the peas; stir q few min
utes and serve.
Green Peas la Nornsndie.
Wash a few heads OF cabbage Lettuce. /
handful or parsley three OF four green 4
onions and cut them IN shreds; put into
a saucepan with three quarts Of srsea .
peas and half a cup OF butter; cover The
pan and let cook over a slow FIRE with
out adding moisture Stir frequently 20
prevent burning When tender. season
with pepper and salt. turn into i.ot
dish and serve.
Green Peas a Ia Provincial
wash four large heads % cabbage iet-
tuce and tie each one IN piece q net
ting. 7arboI in soup broth. then remove
the centers Of the lettuce and all Vita
fresh green peas. a little chopped green
onion ard tiny ball II butter rolled in
-four Tic up again 20 keep SHAPE place
fl ste@pan and cover Vith two cups -
clear stock Cook slowly for half IN
hour Remove from the netting. arrans-
each head on a round % toast. season tie
stock and thicken Vfth two beaten Xxx.
when ready pour bat aFoslod The toast aud
serve very hot
INQUIRIES ANSWERED.
Miss 6 II wishes recipe for essniog