Creamed Green Peas

Ingredients

• 2 cups shelled green peas
• 1 teaspoon salt
• 1/2 cup cream

Method

1. 1

   Cook two cups of shelled green peas quickly in boiling water until tender.

2. 2

   Add one teaspoon salt, level, drain off water and add one-half cup of cream.

3. 3

   Slowly bring to a boil and serve.

Nutrition per serving

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 30. The excerpt below is the record exactly as published.

Creamed Green Peas Cook two cups of shelled green peas quick- ly in boiling water until tender. Add one teaspoon salt, level, drain off water and add one-half cup of cream. Slowly bring to a boil and serve. Stuffed Squash (^rain six scalloped squash. Boil in cold water until tender but not too soft. Drain and scoop out about half the insides, leaving enough pulp to keep shape of squash; drain as much liquid as possible from the scooped- out portion. Press through a sieve and add one tablespoon butter, one tablespoon heavy cream, salt and pepper and let simmer four minutes. Fill shells with mixture and place in baking pan. Sprinkle with sifted bread crumbs, chopped parsley Snd melted but- ter. Pour half a cup of warm water in bot- tom of pan and bake in hot oven (400° F.} until squash are well browned on top. Lift out with a spatula and serve at once. THE SOUTHERN COOK BOOK 29 Eggs New Orleans 2l/2 cups tomatoes 1 small onion, chopped % green pepper, chopped 1 teaspoon sugar % cup bread crumbs % cup celery 4 eggs % cup American cheese, grated salt, pepper and bay leaf Cook tomatoes, pepper, onion and season- ing together for ten minutes, remove bay leaf, add bread crumbs and place in casserole. Break the eggs on top and sprinkle with salt and pepper and cover with grated cheese. Bake in a moderate (350° F.) oven until the eggs have set and the cheese has melted. Eggs Ponce de Leon 6 hard cooked eggs 2 cups tomato juice l/2 cup chopped celery *4 cup chopped green peppers % cup mushrooms 1 tablespoon flour 1 tablespoon butter */2 onion, diced l/2 teaspoon Worcestershire sauce % cup white sauce salt and pepper to taste Chop the whites of the eggs, and mash the yolks. Brown the onion in the butter, add the flour and blend well. Put in the tomato juice and the peppers and cook slowly until done. Add the mushrooms, the seasoning and the Worcestershire. When this is all done add the white sauce, the egg yolks and the chopped egg whites. Place in buttered casse- role. Sprinkle with cracker crumbs, dot with butter, and brown in the oven. Serve hot. Chicken Liver Ramekins 1 cup raw chicken livers 1 tablespoon butter */2 tablespoon cream 2 tablespoons milk 3 eggs */2 cup mushrooms chopped parsley, salt, pepper, and red pepper Press the liver through a colander, beat the yolks of eggs and then add the cream and milk, butter, salt, pepper, parsley, and mush- rooms. Place the mixture in buttered molds and cover with greased paper. Put the mold in a pan of water and let them bake from 15 to 20 minutes. Sol one day she gave a sigh, Her mouth would hold a pumpkin pie, A bushel of potatoes, two quarts of gin; She gaped one day and her head fell in. Biltmore Golden Rod Eggs 3 hard cooked eggs 1 cup white sauce 6 slices toast parsley to garnish Separate yolks and whites of eggs, chop the whites finely and add to the white sauce. Pour over 4 pieces of toast. Mash yolks through a strainer and sprinkle over the top. Cut the remaining toast in triangular shapes and place on side of dish. Garnish with parsley. Recipe for white sauce will be found on page 24. Eggs Stuffed with Chicken Livers 2 chicken livers V6 teaspoon onion juice 2 tablespoons butter 4 hard cooked eggs 1 teaspoon chopped parsley Worcestershire sauce to taste % cup grated cheese salt and pepper Clean the livers very thoroughly, chop them finely and sprinkle with onion juice; fry in butter. Cut the eggs in half, remove yolks and put the whites aside. Force the yolks through a sieve, add parsley, salt, pepper and Worcestershire sauce to taste, and then mix with the chicken livers. Refill whites with the mixture, sprinkle with grated cheese and bake until cheese melts. Serve with toast and a little tomato sauce. (See page 24.) Creole Omelet 1 tablespoon butter 4 eggs 2 tablespoons olive oil 2 onions 4 tomatoes 2 green peppers 1 teaspoon salt

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