Peas, dried. — These can he utilised when fresh
peas are unobtainable, and, nicely prepared, make a
decidedly praiseworthy addition to the menu. The
ordinary yellow dried peas may be used, but the green-
dried Italian peas are preferable, if only for their
appearance. Soak the peas for eighteen to twenty-
four hours, then throw away this water, and put the
peas in a pan with a couple of onions stuck with two
or three cloves, a bunch of thyme and parsley, a
bayleaf, and some peppercorns all tied up together,
with enough cold water to fill the saucepan. Bring
this to the boil, then allow it all to simmer till the peas
are quite tender, when the water is poured off and
they are tossed over the fire with a pat of butter, a
drop or two of spinach or vegetable green colouring,
pepper and salt, a tiny dust of sugar, and a spoonful
of cream or good stock to moisten them, and served
very hot. If liked, the "peas may, when tender,
be sieved, moistening them during the sieving with
either their own liquor or a little stock, and finished
off as before. A thick slice of bacon boiled with
the peas in the first place is a great addition.
pudding. — For this the ordinary dried
peas may be used, but the pudding is far more delicate
if the green-dried Italian peas are used, together with
a drop or two of vegetable green colouring. Tie up
a pint of peas✪ Dried Peas Preparation very loosely in a clean cloth, and put
them on in a panful of cold water, bring this gently
to the boil, then let it all cook steadily for at least
two hours, when you sieve the peas, mix them with
\ to loz. of fresh butter, a finely sliced onion, with
pepper and salt to taste. Now tie the peas up ap
VEGETABLES.
103
tightly as you can and let them boil for an hour
longer. N.B. — Haricot beans or lentils make an
excellent pudding.
Pimpernel (Pimprenelle). — This was formerly a
favourite pot-herb, and is still in much request in
France as an important part of the fourniture of
salads.
Potatoes {Pommes de terre). — Potatoes are a staple
food in Great Britain, but it is safe to say that nowhere
are they so badly treated and wasted. Their goodness
depends largely on the cooking, and on the choice of
kinds. For boiling, baking, &c., the floury kinds
should always ba chosen, but for salad, and the
various French ways of cooking them, choose a
waxy potato. French cooks always choose a special
long-shaped and waxy tuber, which they call “ Vite-
lotte." The failure of our cooks in mastering the art
of pommes souffiees, sauti'es, <Tc., is frequently due to
ignorance of this fact. Well scnib and thoroughly
rinse the potatoes first, and then peel them (very
thinly) as soon before use as possible, for if left
soaking in water for ever so long, as is often their
fate, they lose flavour and goodness. If potatoes
are peeled too thickly they are apt to break to pieces in
the cooking. If you are particular as to your potatoes,
never let them be peeled at all before they are cooked,
as if peeled before cooking they become watery.
boiled. — Choose even sized, well cleansed
potatoes, and put them on in plenty of fast-boiling
salted water (use a tablespoonful of salt to half a
gallon of water✪ Boiled Potatoes), jiist bring the water to the boil
again, then let them only simmer steadily till perfectly
104
VEGETABLES.
Page 52 · 3 recipe records on this page
Presented as published in 1902. 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
Peas, dried. — These can he utilised when fresh peas are unobtainable, and, nicely prepared, make a decidedly praiseworthy addition to the menu. The ordinary yellow dried peas may be used, but the greendried Italian peas are preferable, if only for their appearance. Soak the peas for eighteen to twenty-four hours, then throw away this water, and put the peas in a pan with a couple of onions stuck with two or three cloves, a bunch of thyme and parsley, a bay leaf, and some peppercorns all tied up together, with enough cold water to fill the saucepan. Bring this to the boil, then allow it all to simmer till the peas are quite tender, when the water is poured off and they are tossed over the fire with a pat of butter, a drop or two of spinach or vegetable green colouring, pepper and salt, a tiny dust of sugar, and a spoonful of cream or good stock to moisten them, and served very hot. If liked, the peas may, when tender, be sieved, moistening them during the sieving with either their own liquor or a little stock, and finished off as before. A thick slice of bacon boiled with the peas in the first place is a great addition.
pudding. — For this the ordinary dried
peas may be used, but the pudding is far more delicate if the green-dried Italian peas are used, together with a drop or two of vegetable green colouring. Tie up a pint of peas very loosely in a clean cloth, and put them on in a panful of cold water, bring this gently to the boil, then let it all cook steadily for at least two hours, when you sieve the peas, mix them with \ to loz. of fresh butter, a finely sliced onion, with pepper and salt to taste. Now tie the peas up as tightly as you can and let them boil for an hour longer. N.B. — Haricot beans or lentils make an excellent pudding.
Pimpernel (Pimprenelle). — This was formerly a favourite pot-herb, and is still in much request in France as an important part of the fourniture of salads.
Potatoes {Pommes de terre). — Potatoes are a staple food in Great Britain, but it is safe to say that nowhere are they so badly treated and wasted. Their goodness depends largely on the cooking, and on the choice of kinds. For boiling, baking, &c., the floury kinds should always be chosen, but for salad, and the various French ways of cooking them, choose a waxy potato. French cooks always choose a special long-shaped and waxy tuber, which they call “ Vitelotte." The failure of our cooks in mastering the art of pommes souffiees, sauti'es, <Tc., is frequently due to ignorance of this fact. Well scrub and thoroughly rinse the potatoes first, and then peel them (very thinly) as soon before use as possible, for if left soaking in water for ever so long, as is often their fate, they lose flavour and goodness. If potatoes are peeled too thickly they are apt to break to pieces in the cooking. If you are particular as to your potatoes, never let them be peeled at all before they are cooked, as if peeled before cooking they become watery.
boiled. — Choose even sized, well cleansed
potatoes, and put them on in plenty of fast-boiling salted water (use a tablespoonful of salt to half a gallon of water), just bring the water to the boil again, then let them only simmer steadily till perfectly
Records on this page
Dried Peas PreparationPea PuddingBoiled Potatoes