The gazette-times. [volume] (Heppner, Or.) 1912-1925, 1916-01-27
COOKING CANNED PEAS
Food Specialists Devise Special Forms
of Seasoning and Combinations
With Other Vegetables.

| In some cases trained cooks make
especially fine dishes by combining
vegetables and in others secure va
riety by some special form of season.
ing. 1t is often possible without
undue labor) for the housewife to
apply these methods to some of her
everyday problems with good results
Now that the girls canning clubs
in the different States are teaching
their members to put up vegetables
for winter use, there is new demand
for information regarding the best
ways of using such products. This
the experts in the Office of Home
Economics in the Department Of
Agriculture are trying to supply, and
offer, among others, the following
suggestions:
Everyone knows that the favor of
canned peas is seldom just like that
, of fresh ones, and 50 the housekeeper
if she wishes takes unusual pains In
seasoning and preparing them for the
: table.
/ Many persons consider that 6
: slight onion favor improves cooked
, vegetables, and indeed this nayoring
, is quite commonly used in soups from
split peas or dried beans. 1t is equal
7 ly good with canned peas, and may
be easily introduced in the following
: manner: For a quart can of peas
: use tablespoonful of chopped on,
. ion, which has been cooked in lit
= tie butter and water until tender
q Add as much salt and pepper as de-
I sired. Heating the peas in the sauce
pan the onion was cooked in lessons
the labor of dish washing that much
"a simple application of the princi
\ pie that housekeeper should always
8 TRIP to plan her cookery in such q
1 way that she "saves dishes" and Sc
4 spares herself needless labor.
n If there are on hand any of the
4 coarser outer leaves, such as are us
u ually discarded from a head OF let
\ tuce, they can be shredded and cook
\ ed with the onion and added to the
d peas. This use of lettuce and onion
4 was suggested by a French method
!. in which the young and tender peas
y are placed on freshly washed lettuce
\ leaves and cooked in a tightly cover
y ed saucepan without adding any wa
v ter, a small spring onion being us
u ually added to flavor the dish. Let
Il tuce leaves must be very thorough.
b washed before using the plants, es
n pecially the outer leaves, which arr
8 easily spattered with sand and dirt
y A tablespoonful of chopped O
n shredded cooked ham may also b.
b added with onion to flavor cannet
U peas, and this is particularly desir
e able when lettuce is not available
~ Chopped celery leaves, which Nigh
y otherwise be wasted, If cooked will
\ peas in place of the lettuce leaves
y will also serve to give distinctly
i flavor.
N In some parts Of the world gree
Z peas are considered best when cooke
{ with sprig of spearmint. Thoug
4 most families in the United State
might agree that tender green peas
i fresh from the garden, need no fla
E voring except salt, pepper, and pei
Il haps a little butter, they may occa
= sionally enjoy little flavor of min
with the winter canned peas. Whe
fresh mint is not available, the drie
will answer almost as we'll. 1t ca
!. be obtained in shops, and anyone VIII
| has access to a mint patch can pre-
pare 1t at home by spreading tn
: leaves on a plate and drying them |
a warm, but not hot, oven. In sea
I. soning peas, use only a very sma
quantity of mint, one or two leave
|. or small sprig.
IL Combinations of vegetables al
: palatable. and sometimes using tw
or three together is an econom.
: since there may not be on han
/. enough of either to serve the famil
!" Carrots and peas, either fresh {
:. canned, make good and well-know
u. combination, ard here color, as we
as flavor, plays part. Carrots cooke
and cut into pieces not much large
] than the peas, may be combined wit