Domestic cookery

Shell the peas just before they are required ; throw them into enough boiling water to cover them, allowing one teaspoonful of salt, half teaspoonful of sugar, and a pinch of soda to each quart ; boil until tender, about 15 to 20 minutes, with the lid off, and skim occasionally ; when done, drain and add a little pepper, a small piece of butter ; serve at once ; if liked, a sprig of mint may be boiled with the peas. F No. 141. PEAS A LA CREME. 1 pint peas, shelled ^ pint cream 2 tablespoonfuls good white stock A pinch of sugar A few drops lemon juice 4 oz. butter J oz. flour i teaspoonful salt J teaspoonful pepper Shell the peas and throw them into a pan of boiling water, containing one teaspoonful salt, half teaspoonful sugar, and a pinch of soda to each quart ; boil until tender, 15 to 20 minutes ; drain ; make a thick white sauce by putting the flour and butter into a saucepan, rub them together over a gentle heat until the butter is dissolved, then add stock, cream, pepper, salt, and lemon juice ; boil three minutes, then add the peas, re-heat and dish at once. A little finely minced fresh mint may be sprinkled over the top if liked. No. 142. PARSNIPS (BoUed). Wash and pare thinly the parsnips, put into a pan of boiling water, allowing one teaspoonful of salt to each quart of water ; boil until tender, 30 to 40 minutes, if large they should be divided ; drain and place in a tureen, or round boiled meat with carrots ; or, if liked, a white sauce (page 116) may be poured over them. No. 148. TURNIPS (BoUed). Choose the turnips all as near one size as possible, peel them thickly and drop them into boiling water ; allow one teaspoonful of salt to each quai't, boil until tender, drain, and arrange in a tureen ; cover with white sauce (page 115). No. 144. TURNIPS (Mashed). Boil the turnips until soft, drain them, and mash with a fork ; add a little salt, pepper, and cream, mix thoroughly, and dish in a heap. Turnips are generally served with mutton. No. 146. SEA KALE. Soak the sea kale and wash thoroughly ; remove the dark leaves and tie up in bunches ; throw into a pan of boiling water, allowing one teaspoonful of salt, half teaspoonful sugar, and a pinch of soda to each quart of water ; boU until tender, about 30 to 40 minutes ; drain, untie, and serve in a tureen ; if liked, pour over white sauce (page 115). No. 146. SPINACH (BoUed). Soak the spinach well in cold water, wash and pick it from the stems ; throw it into a pan of boiling water, containing one teaspoonful salt to each quart ; boil, with the lid off, until tender, 8 to 10 minutes ; drain and press out the water ; add a little pepper, salt, and butter ; chop fine, and serve in a tureen, quite hot. No. 147. SPINACH PUREE. 2 lb. spinach 2 tablespoonfuls cream i teaspoonful pepper Some salt 2 oz. batter 2 oz. flour 2 tablespoonfuls white stock i teaspoonful sugar W ash and pick the spinach thoroughly ; throw into a pan of boiling water, containing one teaspoonful salt to each quart ; boil until tender, about 8 to 10 minutes ; drain and press thoroughly, and rub through a wire sieve ; put the butter and flour into a pan, and when the butter is dissolved add the stock and cream; boil three minutes, add salt, pepper, sugar, and the spinach ; mix thoroughly and re-heat. This may be served in a tureen, or in the centre of cutlets, or for a border, according to taste.