Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-07-15

which should be Shelled ana theil
soaked in water for quite while be
fore being cooked. Old peas should
be stewed gently and are more digesti-
BILE if sifted and made into PURGE
or soup. DO not cook peas in an iron
saucepan, as in this case they Will be
come disColored.
When choosing peas. remember that
when young the pods are green. Vel
low pods indicate age. When freshly
gathered, the pods are crisp. Some
varieties Of peas lack sweetness, and
in this case a little sugar in the water
In which they are cooked improves
the flavor Overlooking Spoils the
color and flavor of peas. They should
always be boiled slowly and with the
cover partially off the saucepan. 1t IS
impossible to give the exact time for
cooking, as so much depends upon the
maturity of the peas, and the length
of time that they have been picked.
Young. tender peas will generally
cook in about 80 minutes. and the sea-
soning should be added while they
are still firm and crisp.
A good method of cooking is as
follows: Put one pint Of shelled and
washed peas in a pan of boiling sailed
water adding few sprigs of mint
and two humps of sugar. Boil the
peas with the cover off the pan until
tender, removing the scum as it rises.
Drain well through a colander, heat
one ounce of butter in the pan. add
the peas. and season and toss them
in the pan over the fire until quite
hot, then serve.
Peas in Pastry Baskets.--Butter some
fluted rahter deep patty pans. Roll six
ounces of good short qpastry out thin,
line the patty pan with it, put in the
center of each a small piece Of but
tered paper and half fill with I'M
cooked rice. This is to prevent the
cakes from losing their shape. Bake
the pastry basket in a quick oven until
firm and a nice color. When baked.
remove the paper and rice and return
TO the oven for a minute or two to dry
the pastry at the bottom of each has.
ket. From the remainder of the pastry
cut narrow strips which, when bent,
should be long enough to form handles
for the baskets. Twist two strips TO-
gether slightly, which will make the
handles more decorative than having
one strip to form the handle. Put the
: handles in the oven on a creased tin
to bake separately. Cook the peas in
the usual way, drain and toss them in
hot butter, season with pepper and
salt. and add little parsley. Fill the
little baskets with peas. both of which
should be hot, put a handle on each
and make quite hot in the oven, then
serve at once on a hot dish covered
with paper dolly.
Green or String Beans.
String beans should always be
klanched before cooking them. To do
this, drain them from cold water after
stringing them and breaking into inch
la4gths, then put them in water that
= boiling rapidly, allowing a tea
spoonful Of salt to every two quarts
OF water. Boil rapidly with the cover
partially off the saucepan for 20 min
utes. Turn into colander and let
cold water run upon them. They are
now ready to be finished in any way
you like. The blanching can be done
in the morning while the fire is good
and the beans finished for dinner at
the proper time.
Cooked Plain or With Pork.-String
one quart of beans and cut them in
two-inch lengths. then blanch as
directed above. Drain and put them
In saucepan with half a pint of
water. a level teaspoonful Of salt and
tablespoonful of butter. Cook for
10 minutes over hot fire, turning the
contents of the saucepan from time
to time. Serve very hot. If the beans
are not tender, it will take about Is
minutes to cook them, but be careful
not to overlook, as this ruins the
navor. When overlooked, string beans
become yellow or brown. So cook the
string beans with pork. Use a quarter
of pound of pork that has been
boiled for five hours. Cook with the
pork until tender. Butter beans. the
varieties Of string beans whiGS are
pale yellow in color. may be cooked
like green string beans.
Green Lima Beans.
Cover one quart of shelled lima
beans with boiling water. Place on
The fire where they will boil up quick.
+ D., then draw back where they will
just simmer until done. When tender
pour off part of the water. Season
the beans with a teaspoonful of salt
and two heaping tablespoonfuls of
butter.
Another way: Drain the water from
the beans. Put the butter In a suace
pan with one tablespoonful of -four
Stir over the fire until smooth and
frothy, then add the beans and stir
over the fire for 5 minutes. Draw
back and add half pint of water
meat stock or milk. Simmer for 10
minutes. If liked. a teaspoonful OF
fine herbs may be added a few min
ntes before serving. 1t will take about
SO minutes to boil the beans suf
f1ciently.
Green Corn Cookery.
To prepare corn on the cob for boil
ing, first free the corn from husks and
silk. Have a kettle of water boiling
rapidly. drop the corn into the water
and cook for 10 minutes. If only a
few ears of corn are put in a kettle
of boiling water, the temperature OF
the water will not be lowered greatly
and the corn will cook in s minutes,
If large quantity or corn is crowded
into a kettle of boiling water. the
temperature will be very much low.
cred and the time Of cooking must
then be increased. When possible
surround the corn with a generous
quantity of boiling water. Be very
careful not TO cook sweet corn toe
long, or Ii is likely to be tough and
tasteleSS. When corn and potatoes
are to be cooked at the same time. six
70 eight ears Of corn can be steamed
in the same kettle in which the pota.
toes are boiled Lay the ears OF
corn over the potatoes in rapidly
boiling water and cover the kettle
tightly.
Corn may be served cut from the
cob. Heat with butter. pepper and a
little milk. Use either raw corn or
corn that has been cooked on the cob
for five minutes in boiling water TO
set the juice. With a sharp knife cut
through the center Of each row Of
= ~ 10 g
knife press the grains Of corn from
the hulls. Put the corn in q sauce
pan and season with salt. pepper and
butter. Add enough hot milk to
rnoisten well and cook for ten min.
,,taS cary,a aY nrce Anoth her method