The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1919-05-30
By LENo OSBORNE.
Supervisor Home Economics, Okla
home City High School.


Supervisor Home Economics, Okla /
home City High School.
Learning TO cook foods properly is /
an art,
Also. learning when to stop cooking |
some foods is one OF the importan, |
phases OF this art
In general there are more foods !
spoiled by overlooking than by un-
dercooklng
The finest example OF this over
cooking" oi foods is on display right |
now a, this season, when the gardens |
and the stores have ready Tor us all /
,he lovely. new tender green peas
that We can gather or afford to buy
But in more than half the cases the |
poor things are not allowed TO make !
even hall a showlng--i1 other words !
they are not given a square deal by
the majority OF women who cook and
serve them
Must Be Cooked Right.
When properly cooked there is not
one person who will say but that new
peas fresh from the vines are the most
delightful vegetable grown
It is quite commonly said by persons
commenting upon the sublec, that they
would as soon have canned peas as
the fresh ones. And in defense Of the
new peas ! want 10 say that the per
son who makes that statement may he
honest in doing 30, but he lacks the
experience to make comparisons lie
has nevsr tasted new, fresh peas served
under the conditions which offer them
at their best
In general they are overlooked.
In this respect they resemble eggs.
The longer YOU cook them the harder
they get. Peas also lose in flavor by
prolonged cooking Much OF this flaw
or will pass of in the steam df, in
some cases ! have known, they have
been cooked in great amount OF
water and then this water was drained
of and thrown away
Is il any wonder that the persons
who have never tasted peas cooked
any other way, prefer the canned
ones2
Like oysters. peas are best cooked
only until the surface shows signs
OF wrinkling or shrivellng--but not
until they resemble a cold baked apple
The size Of the peas will regulate the
length OF time il takes. For some o'
the tiny sugar peas it will take only
few minutes. but for the large ones
il may take ten or fifteen minutes.
Best Cooking Method,
Steamed IN a small amount OF water
under a tight cover will cook then
so the very best is retained Fol
some, the addition OF salt and butter
or salt and sweet cream Is as much a!
is needed. But many prefer TO hav,
them creamcd. II so, this method vii
be most satisfactory
cup shellel peas, Selected }
ln cups milk.
4 tablespoons butter.
tablespoons flour.
Salt.
Blend the butter and the flour AdD
the milk and cook over hot water I'M
Ill thick and smooth. Add the pea
and when thoroughly mixed with III
sauce. cover tightly and place the YES
vel in boiling water where Il NAV COO
until the peas show signs OF wrinkins
Il may take anywhere from ten {
twenty minutes, bu, the peas should b
served as soon as cooked, BY thl
method all of the Juice and the flavo
are kept in the sauce.
Often new potatoes are added 10 tn
peas and sauce, but this should not b
done until the potatoes have bee
cooked and skinned
have known Of women who cooke
peas and potatoes together, the en,ir
line i, took to cook the potatoes The
Icraped the new potatoes, shelled II
peas. and put them on together in
kettle OF boiling water and cooked III
whole until the potatoes were done SUI
ficiently--drained this water, whio
contained the best Of the vegetables
In the sink, made a paste Of flour an
water or milk, poured II over the pes
and potatoes. added lump Of butte
then returned the kettle to the fire an
cooked Il all ten or fifteen minut,
longer.
why taste Tells."
At the table some one says, ar
these new or canned peas'" and whe
the hostes, says. "Oh, they are fres
peas, but cant see that there is muc
difference in the taste, and the ires
ones cost 50 much more" some on
else says. Il can't see why some fol
Ssve 20 over new pcas--they don't tasi
ony different from the canned ones
= ] can See"
n ussSh b he whole cause, The fol