|"In 1695," said M. Bezuel, "being a schoolboy of about fifteen years of age, I became acquainted with the two children of M. Abaquene, attorney, schoolboys like myself. The eldest was of my own age, the second was eighteen months younger; ... Read more of The Strange Case Of M Bezuel at Scary Stories.ca|| Informational|
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CARROTS AND PEAS(Vegetables) - (The International Jewish Cook Book)
Wash, scrape and cut one pint of carrots in small cubes, cook until
tender, drain and reserve one-half cup of carrot water. Mix carrots
well with one pint cooked green peas. Sprinkle with two tablespoons of
flour, salt, pepper and sugar to taste, add two tablespoons of fat or
butter, one-half cup of milk or soup stock and carrot water, boil a
little longer and serve.
GREEN PEAS AND EGG BARLEY (PFÄRVEL)
Make the pfärvel. Heat one-quarter cup of butter or other fat, add the
pfärvel and when golden brown, add one quart of boiling water, one-half
cup of sugar, one-half teaspoon of salt, aid one can or one-half peck of
green peas strained. Set in moderate oven and bake one-half hour or
until every kernel stands out separately. Serve hot.
No. 168. Carote e piselli alla panna (Carrots and Peas)Ingredients: Young carrots, peas, cream, salt.
Half cook equal quantities of peas and young carrots (the carrots
should be cut in dice, and will require a little longer cooking),
then put them together in a stewpan with three or four
tablespoonsful of cream, and cook till quite tender. Serve hot.
Carote E Piselli Alla Panna Carrots And PeasIngredients: Young carrots, peas, cream, salt.
Half cook equal quantities of peas and young carrots (the carrots should
be cut in dice, and will require a little longer cooking), then put them
together in a stewpan with three or four tablespoonsful of cream, and
cook till quite tender. Serve hot.
French Carrots And PeasTake a pint of young peas and two bunches of French carrots, cut in
slices or fancy shapes (stars or clover leaves), cook each vegetable by
itself in as little water as will cook them. When they are both tender
put them together into a saucepan, add a heaping tablespoonful of butter
and half a tablespoonful of flour rubbed together, and if there is not
enough water left, add enough to make a gravy. Canned instead of fresh
peas may be used; drain the water from the peas and stew the carrots in
it, and follow the recipe as above.
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