Have the peas ready, and drain them on a sieve to
cool. Wash and well drain the lettuce, pull the leaves
apart, and break them into convenient pieces, and
arrange them in a salad bowl. Chop the fowl rather
coarsely, spread this over the top of the lettuce,
and then arrange the peas neatly on top. Prepare
PEAS.
137
a plain salad dressing, using tarragon vinegar, salt,
pepper, oil, and chopped parsley lor the purpose ;
pour over the salad and serve. A sprig of mint boiled
with the peas is a decided improvement to the flavour
of this salad. In place of cold fowl, cold lean lamb
or veal may be used, or if preferred the meat can be
left out altogether. Instead of plain salad dressing
mayonnaise or mayonnaise cream is frequently used,
and is found an improvement by many.
Bottled Peas.
Take the required number of wide-mouthed glass
bottles, and fill them with fresh gathered young peas
(shelled) ; add a good teaspoonful of salt and \ gill
of water✪ Bottled Peas, and cover them lightly with capsules or
corks. Put the bottles into a stock pot, lined with
hay or straw ; fill up with water, and boil fast for
half an hour, and then withdraw them from the fire ;
when the bottles are cold ascertain whether any of
them leak. The peas are to be kept in a cool place ;
a dry cellar is best adapted for this purpose.
Another Way of Preserving Peas.
Take any quantity of peas and shell them, then
put them into a deep jar with a layer of peas and a
layer of salt✪ Another Way of Preserving Peas alternately, then cover the jar with
a piece of muslin to keep out the dust. Peas thus
treated will keep good for a long time. They should
be put into cold water to soak for 24 hours before
using ; no salt is required in the cooking.
DRIED PEAS.
Dkiud peas, green or yellow, are very useful in the
winter, when other vegetables are both scarce and
dear.
Stewed Dried Peas.
Soak a pint of split peas over night in water, with a
tiny piece of soda. Drain them the following morning,
138 HOW TO COOK VEGETABLES.
wash in cold water, and cook them in salted water,
using only just enough water to keep them from
burning. Mince finely a medium-sized onion, fry
a golden colour in 2 oz. of butter, stir in a table-
spoonful of flour, let it get brown, then moisten with
a little liquor from the peas and a little stock. Add
a tablespoonful of vinegar✪ Stewed Dried Peas to the peas. Cook for
another 10 minutes, then dish up and serve.
Boiled Dried Peas.
Soak the peas, after washing in cold water, for
12 hours. Next day drain the water from the peas
and put them into boiling water containing a little
salt and soda in it. When boiling, draw the pan
to the side of the fire, and let them simmer for
2 hours, if they boil too fast they will go to a pulp ;
drain them and put in a clean saucepan with 1 oz. of
butter✪ Boiled Dried Peas, season with pepper and salt, reheat and
scatter some finely-chopped parsley over just before
serving.
Peas Pudding. ✪ Peas Pudding
Page 67 · 5 recipe records on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Have the peas ready, and drain them on a sieve to cool. Wash and well drain the lettuce, pull the leaves apart, and break them into convenient pieces, and arrange them in a salad bowl. Chop the fowl rather coarsely, spread this over the top of the lettuce, and then arrange the peas neatly on top. Prepare
PEAS.
a plain salad dressing, using tarragon vinegar, salt, pepper, oil, and chopped parsley for the purpose ; pour over the salad and serve. A sprig of mint boiled with the peas is a decided improvement to the flavour of this salad. In place of cold fowl, cold lean lamb or veal may be used, or if preferred the meat can be left out altogether. Instead of plain salad dressing mayonnaise or mayonnaise cream is frequently used, and is found an improvement by many.
Bottled Peas.
Take the required number of wide-mouthed glass bottles, and fill them with fresh gathered young peas (shelled) ; add a good teaspoonful of salt and \ gill of water, and cover them lightly with capsules or corks. Put the bottles into a stock pot, lined with hay or straw ; fill up with water, and boil fast for half an hour, and then withdraw them from the fire ; when the bottles are cold ascertain whether any of them leak. The peas are to be kept in a cool place ; a dry cellar is best adapted for this purpose.
Another Way of Preserving Peas.
Take any quantity of peas and shell them, then put them into a deep jar with a layer of peas and a layer of salt alternately, then cover the jar with a piece of muslin to keep out the dust. Peas thus treated will keep good for a long time. They should be put into cold water to soak for 24 hours before using ; no salt is required in the cooking.
DRIED PEAS.
Dkiud peas, green or yellow, are very useful in the winter, when other vegetables are both scarce and dear.
Stewed Dried Peas.
Soak a pint of split peas over night in water, with a tiny piece of soda. Drain them the following morning,
wash in cold water, and cook them in salted water, using only just enough water to keep them from burning. Mince finely a medium-sized onion, fry a golden colour in 2 oz. of butter, stir in a tablespoonful of flour, let it get brown, then moisten with a little liquor from the peas and a little stock. Add a tablespoonful of vinegar to the peas. Cook for another 10 minutes, then dish up and serve.
Boiled Dried Peas.
Soak the peas, after washing in cold water, for 12 hours. Next day drain the water from the peas and put them into boiling water containing a little salt and soda in it. When boiling, draw the pan to the side of the fire, and let them simmer for 2 hours, if they boil too fast they will go to a pulp ; drain them and put in a clean saucepan with 1 oz. of butter, season with pepper and salt, reheat and scatter some finely-chopped parsley over just before serving.
Peas Pudding.
Records on this page
Bottled PeasAnother Way of Preserving PeasStewed Dried PeasBoiled Dried PeasPeas Pudding