Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-05-29
Table
Kitchen.


Conducted by Ida Ames Willis.
Marquette Building. Chicago. All
rights reserved by Banning Co., Chi
cago.
GREEN PEAS.
Although it is generally belieeed that
the green pea-the unripe fruit of the
Pisum sativunl-is less nutritious than
the dried. the green vegetable is far
more highly esteemed as a delicacy, its
fine flavor making it a great ,favorite.
Who does not appreciate tint rare
combination for spring dirfHsr-lamb
with 'rhint sauce and fresh green. peas.
Young and tender green peas afeeasily
digested as their gluten or vegetable
casein is not SO tough and their parti-
cles are more easily separated. Young
peas also have a higher per cent. IF the
tissue-forming element than the dried,
as the starch developes in excess to the
nitrogen in process of ripening.
The Rofn;t,ls seem to have been igno-
rant of the susexof green peas which
were cultivated 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 are a variety Of
peas of Which the pods and seeds are
both used These are very sweet ana
are gathered when the seed is scarcely
developed atfall. They are stewed same
as young peas and when used at the
right r.eriod are very tasty. Marrow
fat are late variety of peas growing
very large but of very tender sub
sta ice.
Fresh green peas cooked in the usual
way contain from twelve to sixteen per
cent of carbohydrate of which con-
siderable amount is sugar, but they
quickly loose their sweetness after they
are gathered and when they are kept
for tweDty-four hours or over after
they are picked teaspoonful or more
of sugar added to the water in which
they areteooked will, in a measure, re-
store their flavor and sweetness. Stale
wlted peas may be partly restored 10
their pristine freshness il they are
thrown into cold water after Smelling
and allowed to remain for an hour be-
fore cooking On the other hand very
fresh yeas are better if shelled when
ready to cook them and Immediately
covered with boiling sailed water.
THE simplest and best mode IF cook
ing fresh green peas is to plaln-boil
them in above manner, for ten or III :
teen minutes. and as soon as they are
tender drain and dish with piece OF
butter. shake salt and pepper over them.
This is called IAnglaisc. y Ia Fran
caise is to cook them with q Htlle
bouillon or broth. sugar and rouX-
which must be added sparingly or the
mixture will be too thick. Peas that
have become a little too old had best De
cooked until they can be pressed
through a colaEdcr or coarse Sieve and
then made into a soup or cro4uettes or
rarcbit. as they will be more digestible
and palatablc this way.
Boiled Peas.
If peas are fresh picked do not shell
them until ready to cook. Then slight
Iy Salt and sweeten-tf1e wavr, haydn
it boiling hot. Drop the peas in slowly
Though the fingers SO the water VIII
NOT stop boiling. Let them cook uncoV-
cred so they will keep their color an"
flavor. When they are tcnder-tWcnty
minutes should be sufficient time
take them up with a little of the liquor
in which they are boiled, butter anu
peppcr them and add u little sweet
cream. heated. The cream may be
omitted but is a great Improvement
Omit the sugar is the peas are young
and lust gathered. sprig of nlnl or
parsley may be added. The pods II 1resh
and tender may be stewed in little
water and. this used Tor making the
sauce or for soup.
China Chic.
This is a ragout made with mutton
and green peas. stewed with onions, let
tuce. butter and spices and served WIZ
a horder of rice boiled III broth and
moistencd with hot butter. most eX-
cellent dish. Cold cooked mutton may
be used.
Peas With Buttered Eggs.
Put a pint of young peas in :auce'
pan with a piece of butter, teaspoon
full chopped parsley, 4 little salt anc
pepper. and stew until tender. Bea'
two eggs and pour over the boiling
peas; and as soon as eggs set, serve al
once on buttcrcd toast, before eggs car
harden.
EnaIish Peas Porridgc Hot.
Cover a quart of fresh peas with
quart Of boiling water add table
spoonful of dried mint leaves ana table
spoonful of butter. Cover and coti
slowly until the peas are very soft. sea
son with salt and pepper and thicker
,,;t,, ,v.,, I,cnnonfulS of hutter rolled