Cassell's dictionary of cookery

Peas, Green, Stewed.— Shell a peck of young peas, put them into a bowl with plenty of cold water and two ounces of butter, work them well with the fingers to make the peas stick together, and then drain them in a colander. Put the peas into a stewpan, with half a dozen young onions, two cabbage-lettuces cut into small pieces, a handful of parsley, a tea-spoonful of powdered sugar, and a little salt. Cover the saucepan closely, and let its contents stew gently over a slow fire for about half an hour. If the lettuces and peas do not yield sufficient water a table-spoonful may be added, but if they are simmered gently this will in aU probability be unnecessary. Shake the stewpan occasionally, that all may be equally cooked. Mix two ounces of butter smoothly with a dessert-spoonful of flour, and when the peas arc tender put the mixture into the saucepan with them. Shake them over the tire for three or four minutes until the butter is melted, then turn them upon a hot dish, and serve immediately. If preferred, an egg beaten up with a table-spoonful of water may be substituted for the butter. Probable cost, Is. 2d. Sufficient for four or five persons. Peas, Green, Stewed with Ham and Iiettuces. — Shell a peck of young green peas and prepare them according to the directions given in the last recipe. Put them into a stew- pan, with the hearts of two cabbage-lettuces finely shred, a large onion cut into thin slices, a handful of parsley, and half a pound of ham or bacon cut into small pieces. Cover the saucepan closely, and let its contents stew until the peas are tender. If necessary add a tablespoonful of water or stock. Shake the saucepan over the fire occasionally to prevent burning. When the peas are cooked enough take out the ham and onion, put in two ounces of butter mixed smoothly with a dessert-spoonful of flour and a table-spoonful of cream. A sprig or two of mint may be stewed with the peas if the flavour be liked. Simmer gently for four minutes, and serve as hot as possible. Time, about half an hour to stew the peas. Probable cost. Is. 3d. Sufficient for four or five persons. Peas, Green, with Cream Sauce. — Boil a quart of young freshly-gathered peas in slightly salted water until they are tender, then drain them in a colander. Melt two ounces of fresh butter over the fire, mix smoothly with it a dessert-spoonful of flour, and add very gradually a cupful of thick cream, or failing this, new milk. When the sauce boils put in the peas, stir them until they are quite hot, and serve immediately. Time, from fifteen to twenty-five minutes to boil the peas. Probable cost, 8d. per peck when in full season. Sufficient for four or five persons. Peas, Nutritive Properties of.— Peas are so rich in flesh-forming matter, that they are to be avoided as a simple article of diet ; they are most wholesome when mixed "wath a less nutritive food, such as the potato. The flesh-former in peas is legumin, which closely resembles casein. Green peas contain more sugar and less casein than dried peas. One hundred parts of peas, air dried, is stated to contain : — Water 14-1 Casein ...... 23-4 Starch 37-0 Sugar 2-0 Gum 9-0 Fat 2-0 Woody fibre 10-0 Mineral matter . . . . 2o Or, Water 141 Flesh and force producers . .23-4