Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1903-06-06
Valuable Suggestions for
the Kitchen and Dln'
ing Room.

as well as tender crispness. unless they
are cooked soon after gathering When
buying green nea, see that the pods arc
a fresh green and brittle and the peas
showing no sign of changing from tho
bright green 20 yellow tngc that de-
notes that they have reached the stage
Mhtn thty art no longer green peas uut
ar approaching he sere and yellow leaf
Most varieties Of green peas are small
hut tie marIOWtuts grow very large amt
are very tender while Young There rs
one variety cultivated which whom
young. has such tepler pods they can be
eaten as well as the peas.
Always wash the pods before Smelling
The peas, They may apnear perfectly
clean but cannot be free sOm snmt OBJ
Jectionable matter gathered from impure
water IN dust insect plisons, on eggs vi
Insects or even In handling when gath-
orlng for marAet A noted nhys.clan las
said that there would DO few diseases
especially SUMMER malaules~H people
kept their mouths shut Ag This Is AN lin.
possibility. 10 is well 20 avoid an probable
chances Of swalloWing misplaced matter
which Will produce disease In the human
body. II by chance the peas become WILT
ed before they can be cooked she'll them
at once And soal' them Ia cold water for
am hour ~ longer until they become firm
and crisp
Unless you wish to use the water In
which green peas are boiled for making
a soup DO not have too large a quantity
OF water juW enough t. Keep them bare
ly covered and let the water boil down
when the Teas are getting tender. In this
way you retain oil the good qualities of
the peaS, jas YOU can serve them without
draining Athe liquor serving as sauce
Add salt u minutes before the peas are
done and butter aud pepper Just before
taking from the FIRE The LIQUOR may be
thickened By ROLLINS a little flour in the
buttQr or by adding beaten vulk Of an
egg or two 20 not allow tn boil after
eggs are added, but cook few minutes
until sauce Is smooth and creamy
When peas have lost their natural
sweetness add from One-half to a tea.
spoonful Of sugar to every half-peek Of
peas.
Sugar Pea Pods,
These are the small variety cooked
without shelling Select them while the
peas are scarcely formed Wash well in
cold water aud throw In a kettle OF boil
ing water Boil for half an hour, adding
salt when half done. then drain and
warm In butter Stir In little cream
mixed with beaten egg yolks and a few
drops Of vinegar Serve at once They
may be dressed plain with salt. pepper
and butter
PURGE OF Green Peas.
Boil until the peas are tender enough To
press through a sieve, then place In q
saucepan ana stir In enough hot cream or
milk to make the mixture the consistency
OF mashed potatoes; season with butter
pepper and salt. and very little sugar nc
desired. Use this PURGE for a garnish or
border around dish, pressing through a
pastry bag into fancy shapes or pressing
In a border mold, or the mixture may De
"riced' bu putting through vegetable
press, heaping lightly into mound In the
center Of a heated dish with Dreaded
lamb choAs lobster or fish outlets ar
ranged around the base. Hard boiled egg
makes an effective decoration for TOP of
the PURGE mound giving a very SPRING
like DISH
Stewed Green Peas.
II the pods are tender and green and
thoroughly washed, boil them until soft
and then remove with o skinner End
boil the peas In the same water. When
nearly done add the salt When tender
thicken the liquor with butter and flour
rubbed together-two level tablespoonfuis
OF each Add pepper to taste Cook five
minutes and serve. A few sayory herbs
may be boiled with the pods or meas and
!. 4 r.