Evening capital and Maryland gazette. (Annapolis, Md.) 1910-1922, 1920-07-02
AN ART IN THE
Use OF GREEN PEAS

1t would seem 70 be gliding the
lily 10 do anything TO fresh picked and
shelled green peas. save 10 cook them
and eat them in the good old-fashion-
ed way with butter or in cream. but
a great many things are done TO peas.
some of which to the ordinary palate
do them no good while others are ex-
cellent dishes.
1t Is quite possible TO have too much
Of a good thing. If there is-a long sea-
son and messos are placed on the tab
les every day. BY way Of disguise to
use the peas and vary them, the fol-
lowing recipes culled from various
sources are suggested:
An, old French chef is responsible
for some of them. One way OF cook
ing peas, which at first glance strikes
some as peculiar. is popular with
those who have tried it. and that is
cooking the peas with mint To a
quart of peas half a teaspoonful OF
finely chopped fresh mint is added.
the peas being cooked in the usual
manner. seasoned with pepper and
salt and a little sugar if they have
been picked so long that they have
lost their sweetness.
To quart OF fresh shelled peas add
a fair. sized onion with two cloves,
preferably stuck in the onion, season
with salt. pepper and a half table
spoonful of butter. C ook for one
hour Thicker with -four, about two
teaspoons and tablespoon of butter,
the two being. creamed together before
added to the peas
A Spanish or Portuguese cook doesn't
turn around without the aid of green
or red peppers or garlic, so when they
tackle a mess of peas the inevitable
concomitants are brought into play,
Green peas are usually part of the So
called Spanish or creole sauces when
they are in season.
To a pint of shellod green peas, the
following is added:
A green pepper chopped fine. little
ham or bacon cut into small dice. a
bean OF garlic chopped fine, and
enough butter in which to cook
through. Then add the peas with a
pint of water or soup stock if handy.
Boil for about ten minutes and finish
up with a half hour in the oYen. The
peas have lost much of their identity
by way of taste, but it is a dish much
liked by the Spanish.
Green peas add a fine flavor to the
so-called Spanish or creole sauces for
meats or stews or fish. The simplest
way to make a Spanish or creole sauce
which is popular for warmed over
chicken, often served as chicken,
Spanish style, is made with a basis
of one quart of tomatoes, two good
sized onions sliced fairly fine, two
green peppers chopped fine, enough
sugar to take off the acid of the to-
matoes, a teaspoon being enough, a
bean of garlic chopped fine. The
peppers, onion and garlic should be
cooked in butter or olive oil until the
onion is a-golden brown, the best
test, and then added TO the tomatoes
and the whole cooked until the in
gradients are thoroughly blended. To
this sauce add half cup of green peas,
when in season, or the same OF green
corn sliced off the cob. when in sea-
son. The peas and corn should be
cooked in advance, portions left over
being useful for this purpose Fresh
mushrooms when available are added.
This sauce may be made extra piq
uant by the addition of a saltspoon
of cayenne of chilli pepper if desired.
The boiled lettuce doesn't appeal to
the American palate but is popular
with many of our French inhabitants.
They use peas to stuff head lettuce,
which is highly regarded by the
Frenchmen from the provinces of
France. They remove the center of
the head of lettuce, fill it with green
peas and chopped onion, tie the head
together and let it simmer slowly in
soup stock.
Another method is to add a sprig
of parsley and half a dozen young
onions to the green peas, cooking
them together. and then thickening
with the yolk of an egg just before
serving.