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GREEN PEAS(Vegetables) - (The International Jewish Cook Book)
Shell the peas and cover them with water; bring to a boil; then push
aside until the water will just bubble gently. Keep the lid partly off.
When the peas are tender add salt and butter; cook ten minutes longer
and serve. If the peas are not the sweet variety, add one teaspoon of
TO STEW DUCK WITH GREEN PEAS.Stuff and half roast a duck, then put it into a stew-pan with an onion
sliced, a little mint and about one pint of beef gravy, add after it
has simmered half an hour, a quart of green peas, and simmer another
half hour; a little lump sugar is requisite.
GREEN PEAS AND RICEShell one-half peck of green peas and wash them well; if canned peas are
used pour off liquid and rinse with cold water. Heat one-fourth cup of
butter or other fat in a spider, add one cup of rice and let simmer,
stirring constantly until rice is a golden brown; add one quart of
boiling water, then the drained peas and one-half teaspoon of salt, and
one-half cup of granulated sugar. Place in pudding dish, set in the oven
and bake until rice is tender. (Serve hot.)
OMELET WITH GREEN PEASMake a six-egg omelet. Have ready one pint of cooked peas, or a can of
peas, seasoned with salt, pepper and butter. Just before folding the
omelet put a tablespoonful of peas in the center, fold, and turn out
on a heated platter. Pour the remaining quantity of peas around the
omelet, and send at once to the table. If you like, you may pour over,
also, a half pint of cream sauce.
TO BOIL GREEN PEASShell the peas and wash them well; just cover them with cold water,
season it with a little salt, sugar, and mint. Bring quickly to the
boil and cook for about twenty minutes. When soft, but not broken,
strain off the water and put them into a vegetable dish.
Stewed Green Peas With LettuceShell a half peck of peas, and shred two heads of lettuce; boil together
with as little water as possible to keep it from burning, and stir often
for the same purpose. Stew one hour, set back on the stove, and add one
tablespoonful of butter, one teaspoonful of sugar, salt, and a dash of
cayenne pepper and just as it is taken up, one well beaten egg, which
must not be allowed to boil. Serve at once.
Cream Of Green PeasPut a quart of green peas into a saucepan with a slice of white onion,
cover with boiling water and cook until tender. Remove from the fire and
press through a puree sieve with the water in which they were boiled.
Return to the saucepan, set it back on the stove, let it come to a boil,
add a pint of rich milk, salt and white pepper to taste, a dash of
cayenne, and a large, generous tablespoonful of butter rubbed into an
even tablespoonful of flour, adding a little of the liquid before
stirring into the soup. Let it come to a boil, and add two
tablespoonfuls of whipped cream just as it is poured into the tureen.
Soup Of Green Peas No 1Take from a pint of green peas two heaping tablespoonfuls and set aside.
Put the rest in a saucepan with half a white onion, in boiling water.
Cover tightly, letting them cook until quite tender, then mash through a
puree sieve with the water in which they were boiled and using a little
more to take out all that is good of the peas through the sieve. Put
back on the stove, rub a good heaping tablespoonful of butter with a
small tablespoonful of flour and add to the puree of peas. Have a
heaping tablespoonful of turnips and two of carrots cut into dice and
cooked in as little water as possible, and the two tablespoonfuls of
peas cooked until tender, add to the soup with half a teaspoonful of
sugar and pepper and salt to taste. Let all this cook together while
enough milk to make the soup the proper consistency is coming to a boil.
Mix together, add a teaspoonful of finely minced parsley, pour into the
tureen and serve.
Soup Of Green Peas No 2Put one quart of green peas over the fire in three quarts of boiling
water with three French carrots, a small turnip cut into dice and a
small white onion chopped. Cover tightly and let the vegetables cook
until tender. Rub two ounces of butter with a small tablespoonful of
flour, add a little of the soup to this to thin it and then stir all
together, add an even tablespoonful of finely minced parsley, an even
teaspoonful of sugar, and salt and pepper to taste; let it come to a
boil and then serve.
Stewed Green Peas1 pint shelled peas.
1 gill of water.
1 onion sliced.
A sprig of mint.
1/2 ounce of butter.
Salt to taste.
Wash the lettuce and cut it up rather fine, place it with the other
ingredients in a stewpan, and simmer without the lid about half an hour,
or until the peas are quite tender.
Green Peas And Carrots On Toast10 or 12 button carrots.
1/2 pint fresh green peas.
A little more than a gill of white stock.
1 ounce butter.
1 ounce flour.
6 rounds of toasted bread.
Scrape and slice the carrots very thin and stew them in the butter until
quite tender, stir in the flour, then add the peas (cooked); pour in the
stock, and stir over the fire for ten or fifteen minutes. Butter the
toast, then spread the mixture on very thickly and serve hot. Salt and
pepper should be added to taste, and a sprig of mint may be used for
flavouring if liked.
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