Cookery for every household

them up with the stuffing, piling it rather high. Spread a few crumbs on the surface and place the pieces on a greased baking dish. Cover with greased paper, and bake in a moderate oven until ready. Serve hot, with a dish paper under them. Note. — The stuffing may be varied to suit 491. Endive, To Stew (Chicoree au Jus) 2 or 3 heads of endive. 1 cupful stock. Seasoning. A small piece of butter. 1 dessert-sp. flour. A squeeze of lemon juice. A pinch of nutmeg. Wash the endive carefully, separating the leaves and removing the stalks and any discoloured parts. Then scald them in boiling water slightly salted for 10 minutes. Drain and cut across in small pieces. Put the endive into a saucepan with the stock, sprinkle in the flour and stew slowly until quite tender. Add butter and seasoning and serve very hot. Time to stew, 15 to 20 minutes. Sufficient for 3 or 4 persons. 492. Endive with Cream Prepare in the same way as Dandelions with Cream (see Recipe 484). Flageolets See p. 171. Green Peas (Petits Pois) Green peas are extensively cultivated in this country and are a favourite vegetable. To be at their best they should be eaten young and while still quite unripe, and the shelling must not take place until just before cooking. Careful cooking is essential to retain the flavour and sweetness of the peas. When well prepared green peas are easily digested, but if they are to be given to an invalid it is often better to serve them in the form of a pur6e. Older peas are always better served in this form. Avoid using a tinned or iron saucepan for cooking peas, an earthenware or enamelled one is best. 493. Green Peas with Butter (Petits Pois au Beurre) 1 pt. shelled peas. White pepper and salt. 1 to 2 oz. butter. 1 tea-sp. sugar. A spray of mint. Shell the peas a very short time before they are to be cooked, otherwise they become hard. Wash them in cold water and drain well. Put them into a lined or earthenware saucepan with just sufficient boiling water to cover them, add the mint, salt, and sugar, and simmer slowly with the lid off the saucepan until the peas are nearly tender and the water almost evaporated. Add the butter, sprinkle with pepper, and allow them to finish cooking, shaking the pan occasionally. Lift out the mint and serve the peas very hot. A little chopped parsley may be added. Notes. — Only young peas can be cooked in this way, when they are older more water must be used and strained off before adding the butter. One or two small onions may be cooked along with the peas and lifted out before serving. It is a good plan to make a broth of the pea -pods in which to cook the peas. Wash the pods, cut them in shreds, put them into a saucepan with warm water to cover, a sprig of mint, a small piece of onion and salt, boil for hour and strain. Use this broth instead of water for cooking the peas. Time to cook, 20 to 30 minutes. Sufficient for 3 or 4 persons. 494. Green Peas with Lettuces (Petits Pois aux Laitues) 1 pt. shelled peas. | White pepper and salt. 1 or 2 young lettuces. ' J tea-sp. sugar. 2 or 3 spring onions. I oz. butter. 1 or 2 sprigs of parsley. 1 | oz. flour.