The Cook County cook book

to make into croquettes or flat cakes. Roll in crumbs, and fry a golden brown in deep fat. Serve with onion, tomato, or mint sauce. — Mrs. Joseph Merrill, 5010 Wentworth Ave., Chicago, 111. DUCHESSE PEAS.— Mash 6 boiled potatoes, add salt and pepper to taste, 2 tablespoons of melted butter, yolks of 4 eggs, 4 teaspoons of grated cheese, 2 tablespoons of cream; mould in oblong wells, brush with egg, bake a delicate brown, fill cavities with hot, seasoned French peas. — Eloise Jennings, Winnetka, 111. PEA FRITTERS.— Cook a qt. of shelled peas until soft in boiling salted water. Drain, mash, and add 2 tablespoons of butter, and salt to season. Beat 4 eggs with Ij^ cups of milk, and add 1 cup of flour in which has been sifted a teaspoon of baking powder and a pinch of salt. Beat the mashed peas by spoonfuls into the batter, and fry on a hot griddle. — Mrs. Ernest Messner, 6117 Champlain Ave., Chicago, 111. GREEN PEAS. — If the pods are tender and green, wash and put on in cold water; boil 10 minutes. Skim out, into this put the peas, boil J^ hr. — Mrs. D. E. Gentry, Glencoe, 111. GREEN PEAS WITH HAM.— Cut ^ a lb. of raw ham into dice. Parboil, drain, and fry. Dredge with flour, and add 3 pts. of shelled peas, 3 sprigs of parsley, and 2 green onions. Add salt and pepper to season, cover, and cook slowly for yi an hr. Remove the parsley and onions, skim off the fat, and serve. Diced salt pork may be used instead of the ham, and a pt. of water added with the peas. — Mrs. Chas. A. Nelson, 4860 Kenmore Ave., Chicago, PEA LOAF. — Soak 4 cups of split peas over night. In the morning put them with a small onion in a farnia kettle with just enough water to cover, and boil until soft. Drain and pulp through a colander. Beat in a tablespoon of butter, pepper, salt and 3 eggs. Boil in buttered mould or floured cloth 1 hr. Turn out and cut in slices on the table. — Mrs. E. D. Kelley, Winnetka, 111. PEA OMELETTE.— To every yolk and white of egg, beaten lightly together (not separately), add a pinch of salt and 2 tablespoons of milk. Open a can of peas and place over fire in their own liquor. When boiling add salt to taste and 1 tablespoon of corn starch, blended smooth with a little cold water, and a tiny piece of butter. Boil for 3 minutes; have omelet pan hot, with a liberal piece of butter or olive oil on it, and pour in egg and milk ingredients. Do not have the fire too hot and as soon as omelette is firm place in it a heaping tablespoon of peas, fold over, and serve. Garnish with peas. Will serve 6. — Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111. CANNED PEAS WITH ONION.— Put 1 tablespoon of butter in a saucepan, and when melted, add 1 tablespoon of chopped onion; let simmer for 5 minutes, then add 1 can of peas, drained of their juice, and % of 1 cup of cream or milk; season well with salt and pepper, and serve after 10 minutes' slow cooking. — Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111. PEA PANCAKES.— Mash 2 cups of boiled peas, and press through a sieve. Season with salt, pepper, and butter, cool, add 2 eggs, beaten "with a cup of milk. Add J^ a cup of flour, sifted with a ^2 teaspoon of baking powder, mix thoroughly, and fry on a hot buttered griddle. — Mrs. F. S. Oliver, 6246 Kenmore Ave., Chicago,