How to cook vegetables

Peas are known as the most common, as well as the most favourite of vegetables, not only in the United Kingdom, but also in nearly every country of the world. They are, perhaps, the oldest known vegetable, for they existed in pre-historic times, peas having been found in the Swiss lake dwellings of the bronze period. They were certainly known before the Christian era, as Theophrastus spoke of pisum sativum, the garden pea ; and as the word “ pisum, or its equivalent, occurs in the Albanian tongue, as well as in Latin, it is supposed that the Aryans knew it well, and that it was brought by them into Greece and Italy, in which countries it is largely cultivated up to the present day. There is a Russian variety, PEAS. which is sent dried into this country, similar to that grown in France, and preserved in tins for export. The three principal kinds of pea are the common pea, the garden pea, and the sugar pea. How to Cook Green Peas. Shell the peas, put them into a saucepan with boiling water to which salt and a small quantity of moist sugar have been added ; there should only be just enough water to well cover the peas. Let them boil quickly ; the stew-pan should not be covered ; when done drain on a colander or sieve, put them on a hot vegetable dish, place a few small pieces of butter on top, and serve. A few sprigs of green mint added to the water will improve the flavour of the peas. Buttered Green Peas. Put a quart of green peas into a saucepan with 1 oz. of butter, a little salt, and a small quantity of water, cover, and boil over a quick fire until tender. Knead 1 oz. of butter with \ oz. of flour, put it in with the peas, stir them till thickened, then put in 2 oz. of *34 butter in little pieces, a teaspoonful of castor sugar, and a grate of nutmeg. Put the peas on to a hot dish, garnish with sippets of fried bread, and serve. Savoury Peas with Bacon. Boil till tender i pint of green peas, fresh or dried ; if the latter are used, they should be allowed to soak for several hours before cooking them. When cooked drain the peas and keep hot. Next mince coarsely 2 rashers of bacon, and fry for 5 minutes in a little butter. Add a small onion (peeled and finelyminced) and the peas ; moisten with 3 tablespoonsful of good white sauce, and season with salt, pepper, and a pinch of castor sugar. Let all simmer for a few minutes longer, turn out on a hot dish, garnish round the dish with fried bread croutons, sprinkle over a little chopped parsley, and serve. Green Pea Soup. Half a peck of green peas, 1 small onion, a small lettuce, a handful of spinach, 1 quart of veal stock, 1 oz. of butter, £ oz. cornflour, pepper and salt, £ gill cream, 1 teaspoonful of lemon juice. Wash about one-third of the pods, shell the remainder, and put all into a stew-pan, and cook in stock, adding the peeled onion (whole), the lettuce, and the spinach. When tender pass the whole, including the pulp of the pea-pods, through a fine hair sieve. Mix the cornflour smooth with a little milk, reheat the soup, add the cornflour and the butter, reheat a second time, then add the cream and seasoning to taste. Lastly add the lemon juice. If found too thick add a little more stock. Note. — If liked, a handful of cooked peas, boiled separately, may be added to the soup. Green Peas a la Nantaise.