The Swedish, French, American cook book

Cut the string beans lengthwise and cook [see recipe: String Beans with Butter], put in a vegetable dish, cover with a hollandaise sauce. Serve as a vegetable, or as an entree after the roast. PEAS ( Petits Pols) Peas with Butter ( Petits Pois au Beurre) Select green peas, shell them; put them in hot water (suffi¬ cient to cover them) with a little pinch of baking soda and some salt; cook until tender. Drain the water off; put to the quart of peas half cup good melted butter; sprinkle with pepper. Serve in a vegetable dish with any kind of fried meat. Can also be served in the centre of a dish of chops, chicken, etc., or as a vegetable entree after the roast — just plain, with the beurre sauce. Creamed Peas ( Petits Pois, Bechamel) a la Europeenne ' Shell the peas and cook [see recipe: Peas with Butter]; put In a vegetable dish, cover with a rich cream sauce, sprinkle with little chopped parsley. Serve as a vegetable with any kind of meat. Peas with Hollandaise Sauce ( Petits Pois , Sauce hollandaise) Shell the peas and cook [see recipe: Peas with Butter]. Put in a vegetable dish, cover with a rich hollandaise sauce. Serve as a vegetable or as an entree after the roast. Peas with Butter ( Petits Pois au Beurre ) a la Walde Select nice young green peas. Wash the shells well; put the peas in their jackets on stove with water (sufficient to cover them), a pinch of baking soda, and some salt; cook until the shells begin to open, then drain up carefully with the croquette drainer from the pan; arrange neatly on a platter. Serve as entree, after the roast, with melted butter poured over them. Vegetables (Legumes) a la Macedoine Select an equal quantity of vegetables — such as turnips, carrots, onions, string beans, peas. Wash and clean them. Cut the tur¬ nips, carrots, and onions in very fine dices, put on the stove in water (sufficient to cover them) with some salt; cook until tender. In the meantime, shell the peas. Cut the string beans in very thin slices crosswise, after first stringing them, then cook in hot water with a pinch of baking soda and some salt. When all the vegetables are cooked, drain off the water in the stock pot. Mix all the vegetables together with some butter, let stand on the stove for a few minutes; season with pepper and salt to taste. Serve in a vegetable dish with any kind of meat. Also used for garnishing different entrees. CELERY ( Celeri ) Celery with Butter ( Celeri au Beurre) This when in season is a delicious vegetable as well as a table relish. When bought for the table, the outside can be used for this dish. Wash well; peel and scrape the outside part well; cut in small pieces across, about quarter inch thick; put on stove; cook in water sufficient to cover it from twenty-five to thirty minutes without salt. When done, add a little salt, cook five minutes. Drain the water. Dish up in a vegetable dish and pour over some melted butter. Serve with any kind of meat as a vegetable for luncheon or dinner.