Cassell's dictionary of cookery

Green Peas (a la Creme). — Boil a pint of newly-shelled, fresh young peas in the usual way. Drain them in a colander until quite dry. ]Mix an ounce of butter and a tea-spoonful of flour smoothly together, over the fire ; add a quarter of a pint of good, sweet cream ; when it boils, put in the peas for two or three minutes, and serve as hot as possible. Time, haH an hour, altogether. Probable cost. Is. 3d. Sufficient for three or four persons Green Peas (a la Franq'aise).— Shell a peck of freshly-gathered young peas, and put the peas into plenty of cold spring water. Add a quarter of a pound of fresh butter, and work them well with the hand until they stick together. Drain them in a colander, and put them into a saucepan, with a little pepper and salt, and a wine-glassful of water, if necessary, but young peas seldom require water. Let them simmer very gently for forty minutes, or until the peas are tender; add two large lumps of sugar dipped in water, and, when they have been taken off the fire a minute or twe, the yolk of an egg beaten with a dessert-spoonfid of cold water. Probable cost, Is. 2d. Sufficient for four or five persons. Green Peas for Garnish (sec Garnish, Green Peas for). Green Peas, Puree of, for Garnisli {see Garnish, Puree of Green Peas). Green Peas, To Boil. — Green peas, when gathered young, shelled just before they are cooked, pnd dressed properly, are amongst the most delicious of vegetables. If they are very unequal in size, they should be shaken through a coarse sieve, and the smaller ones put into the water ten minutes after the large ones. Throw them into plenty of fast-boiling water, to which a table-spoonful of salt has been added, and keep the pan uncovered until the peas arc tender. Taste them to ascertain when they are sufficiently cooked, drain the water from them, and serve as hot as possible. A slice of butter may be put into the middle of the peas, and allowed to dissolve in them. A sprig of mint is often boiled in the water with them ; this is by some considered an improvement, and by others quite the reverse. Great care should be taken not to put much soda with peas. If the water is very hard, a tiny piece may be put in, but too much would quickly reduce them to a pulp. Time, according to the age and size : young green peas, fifteen or twenty minutes. Probable cost, 8d. per peck, when in full season. Sufficient for three or four persons. Green Peas, To Boil (a German recipe). — Put a peck of green peas into a saucepan, with four or five young carrots scraped and cut small. Sprinkle a Little salt and pepper over them, and add a quarter of a pound of fresh butter. Cover the saucepan closely, and let them cook in the steam. When they begin to shrink, dredge two or three table-spoonfuls of flour over them, and shake the saucepan well over the fire till the peas are lightly coated with it. Pour a quarter of a pint of good gravy on them, and stew until tender. Cutlets may bo partly broiled and steamed with the peas. Time, half an hour. Probable cost, 8d. per peck. Sufficient for four or five persons.