French peas have been very popular in the past. They
are delicate and of a good color. The delicacy comes
from their being picked while yet small and young, and
they are also naturally greener on this account. The
Boards of Health in several cities have been examining
canned peas, and have found that many brands are dan-
gerous ; sulphate of copper being used to make the peas
ABOUT FOOD. 87
retain their beautiful color. In some places a warning
has been given by the authorities against the use of the
following-named brands : —
Henry Deler et O, petit pois moyens.
Daudicole'e et Gaudin, Bordeaux, petit poia inoyeus.
J. Nouville, Bordeaux, petit pois moyens.
Perry fils, A. Lazun, petit pois verts.
E. Estibal, Bordeaux, petit pois extra tins.
E. M. Daelzin, Bordeaux, preparation & FAnglaise.
D. M. Ansone, Bordeaux, petit pois verts.
L. Carpe et O, Lundeville, haricots verts extra fins.
Soule et Prise, Bordeaux, petit pois verts.
F. Fiton aine, Bordeaux, petit pois verts au naturel
John Moir & Son, London, Aberdeen, and Seville, petit pois fins.
Charles Julien, Paris, petit pois.
Barton fils, (three kinds) petit pois fins.
Fontaine Frferes, Paris, petit pois extra fins.
Q. Talbot, Bordeaux, petit pois verts extra fins.
G. Garies, aine et fils, (two kinds) petit pois fins.
Louit Freres et O, petit pois surfins.
B. Eygrien, petit pois verts.
The writer has freely used French peas — no particu-
lar brand — for a great many years, and has never known
of any ill effects from eating them. In preparing these
peas, as with all canned peas or other green vegetables,
the water in which they were canned was always drained
off and they were then rinsed in clean cold water.
Canned Goods a Blessing.
Taken for all and all, canned foods, especially fruits
and vegetables, are a great blessing, and as safe as most
of the food that we use. A quartermaster in the regular
army, who has held that position for years, and at various
posts where canned food was a necessity, says that he
never knew of a case of poisoning from its use.
When buying canned goods of any kind, always try to
get those which have been put up near where the fruit
or vegetable is found in the best state. Apricots that
88 MISS PARLOA'S KITCHEN COMPANION.
are canned in Southern California are better than those
from points farther north, where the fruit does not ripen
so perfectly ; peaches that are packed near the orchards
where they grow are superior to those canned in large
cities. Blueberries and huckleberries in tin are said to
be very dangerous, and should not be used at all.
There is hardly a food product that is not available at
all times of the year, now that canning and preserving-
are brought to such perfection ; and yet no housekeeper
should use canned food if she can get just as good an
article in a fresh state.
Among the canned and potted goods there are a few
which may be classed among luxuries. Some of these
are only imperfectly known. For the benefit of the young-
housekeeper, brief mention will be made of these goods
and their uses.
Anchovies.
Page 38
Presented as published in 1887. 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
French peas have been very popular in the past. They are delicate and of a good color. The delicacy comes from their being picked while yet small and young, and they are also naturally greener on this account. The Boards of Health in several cities have been examining canned peas, and have found that many brands are dangerous ; sulphate of copper being used to make the peas
retain their beautiful color. In some places a warning has been given by the authorities against the use of the following-named brands : —
Henry Deler et O, petit pois moyens.
Daudicole et Gaudin, Bordeaux, petit pois moyens.
J. Nouville, Bordeaux, petit pois moyens.
Perry fils, A. Lazun, petit pois verts.
E. Estibal, Bordeaux, petit pois extra tins.
E. M. Daelzin, Bordeaux, preparation à l'Anglaise. D. M. Ansone, Bordeaux, petit pois verts.
L. Carpe et O, Lundeville, haricots verts extra fins. Soule et Prise, Bordeaux, petit pois verts.
F. Fiton aine, Bordeaux, petit pois verts au naturel
John Moir & Son, London, Aberdeen, and Seville, petit pois fins. Charles Julien, Paris, petit pois. Barton fils, (three kinds) petit pois fins. Fontaine Frères, Paris, petit pois extra fins. Q. Talbot, Bordeaux, petit pois verts extra fins.
G. Garies, aîné et fils, (two kinds) petit pois fins. Louit Freres et O, petit pois surfins.
B. Eygrien, petit pois verts.
The writer has freely used French peas — no particular brand — for a great many years, and has never known of any ill effects from eating them. In preparing these peas, as with all canned peas or other green vegetables, the water in which they were canned was always drained off and they were then rinsed in clean cold water.
Canned Goods a Blessing.
Taken for all and all, canned foods, especially fruits and vegetables, are a great blessing, and as safe as most of the food that we use. A quartermaster in the regular army, who has held that position for years, and at various posts where canned food was a necessity, says that he never knew of a case of poisoning from its use.
When buying canned goods of any kind, always try to get those which have been put up near where the fruit or vegetable is found in the best state. Apricots that
are canned in Southern California are better than those from points farther north, where the fruit does not ripen so perfectly ; peaches that are packed near the orchards where they grow are superior to those canned in large cities. Blueberries and huckleberries in tin are said to be very dangerous, and should not be used at all.
There is hardly a food product that is not available at all times of the year, now that canning and preservingare brought to such perfection ; and yet no housekeeper should use canned food if she can get just as good an article in a fresh state.
Among the canned and potted goods there are a few which may be classed among luxuries. Some of these are only imperfectly known. For the benefit of the younghousekeeper, brief mention will be made of these goods and their uses.
Anchovies.