Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1915-05-26
PEAS
BY ELSIE c. MCKAY

by ELSlE y. MchA1
Slowly the vegetable season is ap-
preaching. The markets begin to be more
tempting with their array of fruits and
vegetables, being more nearby products
and consequently better for the shorter
distance they have to travel.
Strawberries have been injured greatly
by rains and though the price has been
quite low it would not be advisable to
do any preserving until they are in a bet
ter condition. There Will be ample time
for preserving when the home products
of Jersey arrive more plentitully. There
are some Jersey berries In now, but they
will be lower in price as the season pro-
crosses Most of the berries In market
now come from Maryland and Delaware
pineapples are about as reasonable as
they will be. Therefore, the housewife
should look over her stock of jelly glasses
and Jars preparatory to canning and pre-
serving of this fruit. together with straw
berries and rhubarb.
Delaware and Jersey asparagus Is eX-
ceptionally fine and plentiful; also some
from Pennsylvania have arrived.
Peas are coming in much better since
they are especially best when picked n
short time from the vine, and as Mary
land and Delaware have been sending in
plentifully there is a good supply at
reasonable prices. Jersey peas are slow
ly coming in.
Fish is quite plentiful and very reason
able, with the exception of shad, which Is
quite high. Blue fish are coming in larger
and more reasonable amount and are
n special favorite for broiling. New Ken
nebec salmon in at 45 cents a pound. The
first arrival of the peach was made for
the benefit of those with unlimited means,
who always crave the out-of-season, but
are quite high in price and green; there
fore, not inviting and certainly not to be
4 +Ln not
corn from Florida is also in the market.
at high figure,
Peas contain next to beans the largest
percentage of proteid of any vegetables
and when young are easily digested. They
should always be served with starchy
foods or meats
Peas are one of the most delicate vege-
tables when properly prepared, but much
of flavor depends entirely upon the cook
ing. They should always be thrown into
cold water for about half an hour to
freshen; then drain and put them into a
kettle of boiling water. Always add salt
to water; boil slowly in uncovered kettle
until tender. Rapid boiling has a tenden-
cy to harden them. When done, season
with salt and half teaspoon of sugar If
they have lost part of their sweetness
Turn at once into vegetable dish. Season
with butter only or add thick sweet
cream. New potatoes and peas cooked
together with cream dressing are good
and wholesome.
PEAS IN POTATO CUPS.
Mix cold mashed potatoes with part of
the yolk of an egg reserving other por-
tion of the yolk for brushing the potato
cup Form potatoes into cups or nests,
brush with egg to which little milk was
added and place in oven to brown lightly;
fill cups or nests with peas, seasoned, and
serve at once.
PEAS IN BREAD CASES.
Take stale bread, cut into squares and
hollow out centre; brush over with egg
and toast in oven or fry in deep lard; fill
with creamed peas and serve with sprig
OF cress, lamb chops and mashed pota-
toes or Drowned new potatoes.
Any remaining peas from dinner can
always be utilized in a salad or vegetable
soup, II only a few, while II number
are left they will make an excellent pea
soup
/ pint milk tablespoon butter
/ tablespoon -four l bay leaf
1 small onion
Shell the peas. Wash pods and place
In kettle; cook one-half hour; drain off,
saving the water and adding to it the
peas. onion and bay leaf Cook Is min
utes; press through sieve and add milk.
Rub butter and -four together moisten
peas, stirring constantly until creamy
consistency, Serve at once,
PIoUANT PEA SOUP
One peck fresh peas cook until tender;
put through sieve Chop two onions and
fry in butter; add six cloves, one bay
leaf and stir all together. Put in table
spoon Of salt and a cup of canned or
whole tomatoes. Let all cook very slowly
for an hour. II II seems too thick add a
aaas a -
tie longer Then add pinch OF red pepper
and tablespoon of butter and Just before
serving a cupful of squares OF bread
which have been fried brown in butter.
GREEN PEA PUREE
Steam one pint of peas in one pint
water until soft. rub through sieve, add
salt pepper and other condiments to suit
taste Boil and then add gill of cream
and boil again, and serve with fried
bread or toast. And left over peas can
be very nicely made into puree peas,
which are always associated with roast
lamb, chicken or any other meat GRO
quettes. and form nice garnish around
the edge of platter containing any OF the
mentioned dishes.
GREEN PEAS. sTEWED.
Shell y peck young peas. put In sauce
pan, add / tablespoon Of sugar and SUI
hcient boiling water to cover, add
ounces OF butter and head OF lettuce;
boil Is minutes. remove lettuce add small
teaspoon Of salt and cook until about dry;
add little pepper. Mix ! egg with y cup
milk add 70 peas; let II remain a few
minutes over the hre without boiling,
then serve
PEAS sTEWED WITH LAMB.
Chop 1 pound Of lamb, cook slowly with
J pint Of green peas 10 water to cover