This is a delicate way of serving canned peas ; but fresh
peas are served in the same way, and they very often were by
our grandmothers before canned peas were known. In using
fresh peas boil the peas till done. In using canned peas take
a can of peas, pour off their liquid and pour over cold water
to rinse them. Now in a saucepan cook a tablespoon of
flour in two tablespoons of butter, add the drained peas,
and then two-thirds of a cup of milk. Heat and stir
and add also a tablespoon of sugar, and salt and pepper to
taste✪ Creamed Peas.
Instead of butter and milk, pure rich cream may be used.
This was formerly the country fashion. The cream was
slightly thickened by stirring in a tablespoon of flour as it
boiled.
BEANS, PEAS, AND LENTILS 177
CANNED PEAS
It is unsafe to leave anything in the way of canned goods
in the can after it is opened. The contents should be poured
out at once. Select the finest brand of peas, open a quart
can and pour the peas into a colander. Drain of? the liquor
and throw it away. Pour cold water over the peas until they
are well rinsed. It is easiest to put them under running water
if that water is pure. Next put them in a saucepan. Add
three iron spoons of cold water, one even teaspoon of sugar,
and one teaspoon of salt. Taste as to seasoning and make as
near as possible that of a sweet pea. Add one full table-
spoon of butt✪ Canned Peaser. Set this saucepan in another pan contain-
ing hot water. Do not cover the peas as the added steam
will make too much liquid. Stir every now and then, or the
peas will turn black. Cook half an hour, and no more, and
be particular there is always water in the under saucepan. If
you are not ready to serve at once set where the peas will
keep hot.
STEWED LENTILS
Wash a pint of lentils, cover with fresh water and soak
all night. In the morning pour ofif the water; have enough
water boiling in the pot to cover the lentils. Drop them in
and slowly boil an hour and a quarter. Tip them from the pot
in a colander and drain. Put back in the pot; heat slowly,
adding a heaping tablespoon of butter, a teaspoon of salt, and
a tablespoon of onion- juice✪ Stewed Lentils, and serve.
LENTIL CAKES
Press through a colander cold, left-over lentils, stewed
according to the preceding receipt. Season to your taste with
salt and pepper and then add to help hold the cup of pulp to-
gether an egg or a little thick cream. Make into cakes with
the hand ; dip in a raw egg broken on a plate, then into rolled
cracker-crumbs✪ Lentil Cakes and fry till brown in hot fat. Serve hot.
178 THE HOME COOK BOOK
XVIII
VEGETABLES— MISCELLANEOUS
Page 98 · 4 recipe records on this page
Presented as published in 1905. 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
This is a delicate way of serving canned peas ; but fresh peas are served in the same way, and they very often were by our grandmothers before canned peas were known. In using fresh peas boil the peas till done. In using canned peas take a can of peas, pour off their liquid and pour over cold water to rinse them. Now in a saucepan cook a tablespoon of flour in two tablespoons of butter, add the drained peas, and then two-thirds of a cup of milk. Heat and stir and add also a tablespoon of sugar, and salt and pepper to taste.
Instead of butter and milk, pure rich cream may be used. This was formerly the country fashion. The cream was slightly thickened by stirring in a tablespoon of flour as it boiled.
CANNED PEAS
It is unsafe to leave anything in the way of canned goods in the can after it is opened. The contents should be poured out at once. Select the finest brand of peas, open a quart can and pour the peas into a colander. Drain off the liquor and throw it away. Pour cold water over the peas until they are well rinsed. It is easiest to put them under running water if that water is pure. Next put them in a saucepan. Add three iron spoons of cold water, one even teaspoon of sugar, and one teaspoon of salt. Taste as to seasoning and make as near as possible that of a sweet pea. Add one full tablespoon of butter. Set this saucepan in another pan containing hot water. Do not cover the peas as the added steam will make too much liquid. Stir every now and then, or the peas will turn black. Cook half an hour, and no more, and be particular there is always water in the under saucepan. If you are not ready to serve at once set where the peas will keep hot.
STEWED LENTILS
Wash a pint of lentils, cover with fresh water and soak all night. In the morning pour off the water; have enough water boiling in the pot to cover the lentils. Drop them in and slowly boil an hour and a quarter. Tip them from the pot in a colander and drain. Put back in the pot; heat slowly, adding a heaping tablespoon of butter, a teaspoon of salt, and a tablespoon of onion- juice, and serve.
LENTIL CAKES
Press through a colander cold, left-over lentils, stewed according to the preceding receipt. Season to your taste with salt and pepper and then add to help hold the cup of pulp together an egg or a little thick cream. Make into cakes with the hand ; dip in a raw egg broken on a plate, then into rolled cracker-crumbs and fry till brown in hot fat. Serve hot.
XVIII
Records on this page
Creamed PeasCanned PeasStewed LentilsLentil Cakes