Scientific cooking with scientific methods

Peas contain a large per cent, of proteid, and when young are easy to digest, and are one of our most delicious vegetables. Our own native peas, fresh from the vines, are much better and more tender than the shipped ones. They appear in market about the first of June, except in the North, where they are later. The small, sweet peas are the best. We now find a variety known as the Telephone peas that are large and very sweet. These appear just after the early June. They have a large, flat pod, and are well filled. The marrowfat is a large pea, perhaps the largest, and is usually quite sweet. Creamed Peas. Remove peas from pod and wash. The imperfect ones will rise to the top when covered with water. Skin this off and drain the remaining ones. Cook until soft in a small quantity of boiling water, adding salt the last ten minutes of cooking. If the peas are young, they will cook tender in thirty minutes. Overcooking will spoil them. Season with butter, salt and pepper, and to a pint of peas one-fourth cup thick cream. Add a little sugar if not sweet enough. Young Peas in Butter. Use only very young, tender peas; shell them fresh, enough to make one and one-half pints. Put two tablespoons of butter into hot frying-pan, add peas, and shake constantly to keep them from browning. As soon as they are tender, season with salt and white pepper, and serve. These are fine. Asparagus tips can be treated the same way. Corn. The only corn to consider is the native sugar corn, although we find it in the market as early as June. By the first of August it becomes abundant, and is sweet and fine for the table. Among the best varieties is the "Country Gentleman." This is in the market by the last of July, and is fine and sweet. Boiled on the Cob. Remove the husks and silky threads that are on the corn, and cut into shape with sharp vegetable-knife. Cook in boiling water {without salt) for ten minutes, if the com is in the best condition, but if a little old, you may cook longer, but avoid too long cooking. Serve folded in napkin on platter. Succotash. Cook lima beans until tender, using just enough water so there will be none to drain off. When beans are tender and water cooked away, add equal amount of sweet corn cut from the cob, fresh. Place corn on top of the beans, cover and cook for ten minutes. Season with butter, salt and pepper. Stir until beans and corn are well blended, and serve in covered servingdish. Instead of the lima bean, you can use the white wax bean, or the green pole bean ; also the dried navy bean. This is one of the most delicious dishes that appears on our table, if properly prepared. Kentucky is where you find it fine. Corn Oyster. 1 cup grated raw corn. % cup flour. 1 egg. Salt and pepper. Grate corn, add flour and egg well beaten, salt and pepper enough to season rather highly. Drop by spoonfuls onto a hot, well -buttered griddle, or fry in deep fat. Care must be taken not to have them larger than a good-sized oyster. Fried Corn.