How to cook vegetables

Put a quart of young green peas (shelled) in a stewpan with 2 small peeled spring or button onions, PEAS. and a cabbage lettuce tied up with string. Moisten with a gill of water and add 1 oz. of butter. Cover the pan and cook quickly until the peas are tender. Take out the onion and lettuce, cut the latter into very fine shreds and return to the peas after draining off the water. Season with salt and pepper and half a teaspoonful of castor sugar. Add a tablespoonful of butter mixed with a dessertspoonful of cornflour to the peas, shake the pan well, and reheat the peas, which are then ready for serving. Green Peas with Ham. 3 pints of green peas, a small spring onion, a sprig of green mint and parsley, £ teaspoonful of castor sugar, salt, and i pint of water, 4 oz. of lean ham, 1 oz. of butter, 1 dessertspoonful of flour, fleurons (small half-moons of puff pastry) . Put the peas into a pint of cold water with the onion, mint, parsley, and a little salt ; cover them, and let them cook gently for from 20 to 30 minutes ; then take out the herbs, pour off a little of the liquor, and boil down the rest. Fry the chopped ham in the butter and sprinkle in the flour ; add this to the peas. Toss them all well together over the fire, season to taste, and add the sugar. Dish up, garnish with fleurons. Serve hot. Puree of Peas for Garnish. Boil a quart of shelled peas in salted water with a bouquet of parsley, 2 small peeled onions, and a small lettuce. When the peas are cooked, drain and pass through a fine sieve. Then put the puree in a saucepan, season with salt, pepper, and a pinch of castor sugar, and add a tablespoonful of white sauce and 1 oz. of butter. Stir well, and use as required. Pea Soup a la Saint Germain. After having cooked the peas as in the preceding recipe, drain and pound in a mortar with the lettuce, the onions and a little cooked spinach. Dilute the puree with some stock, and pass through a sieve. Put the puree in a stew-pan, boil for 20 minutes and skim, and stir in } oz. of fresh butter. Serve fried bread croutons separately. To preserve the green colour of peas they should be cooked in a copper stew-pan. Peas a la Bonne Femme. Shell and cook in salted water 1 quart of green peas and drain them. Peel and mince finely half a small onion, fry it to a pale golden colour in 1 oz. of butter ; to this add 2 oz. of cooked lean ham cut into small dice ; dredge with a teaspoonful of flour, stir over the fire for a few seconds, and add the cooked peas. Season with a pinch of castor sugar, grated nutmeg, salt and pepper ; moisten with 2 tablespoonsful of good stock, simmer gently for 10 minutes, stirring occasionally. Dish up and serve hot. Green Peas as Garnish. Put about a pint of shelled peas in a stew-pan with a pint of boiling water, add a sprig of green mint, a teaspoonful of salt, and half a teaspoonful of moist sugar, and boil until tender. Strain the water from the peas, add 1 oz. of fresh butter, a good pinch of castor sugar, and a pinch of pepper ; toss over the fire for a few minutes, remove the mint, and use as required. Green Pea Salad. 1 pint cooked green peas, a firm head of lettuce, 2 or 3 oz. of cold fowl, free from skin and bone, salad dressing.