Creamed Peas

Ingredients

• a can of peas
• a tablespoon of flour
• two tablespoons of butter
• two-thirds of a cup of milk
• a tablespoon of sugar
• salt to taste
• pepper to taste

Method

1. 1

   For fresh peas, boil until done.

2. 2

   For canned, rinse and drain.

3. 3

   Cook flour in butter, add peas, milk, sugar, and seasonings.

4. 4

   Heat and stir until combined.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 96. The excerpt below is the record exactly as published.

salt to taste, and two tablespoons of molasses ; place in the centre A Boston Bean Pot a piece of scored, fat salt pork weighing three-quarters of a pound ; add enough water to rise to the top of the beans ; cover tight and bake all day, with an even, slow heat. BAKED BEANS WITH TOMATO SAUCE Proceed as in the foregoing directions until you put the beans in the pot. At that point, instead of adding the water, add a quart of stewed and strained tomafoes, seasoned with a teaspoon of salt and a heaping tablespoon of sugar. Pour this over the beans and pork ; open here and there with a fork for the tomato sauce to run down and season the beans; cover the pot tight and bake slowly all day. FRESH LIMA OR BUTTER BEANS Put the beans in cold water for half an hour. Pour off the cold water. Put them in a saucepan and cover with hot water. After a few minutes' boiling, season with salt and pepper. Salt the beans carefully, as it is very easy to spoil BEANS, PEAS, AND LENTILS 175 them. They will require a little more pepper than other vege- tables. When nearly done, and when but little water is left on them, add a large tablespoon of butter, and finish cooking. Do not have too much liquor over them when served. If you find you have too much water when they are finished, pour them into a colander and drain. Put them back in the sauce- pan and add whatever liquor you need. In this way you will not waste butter. DRIED LIMA BEANS Wash the beans in three cold waters. Put them into a crock, cover with cold water, and soak overnight. Next day cover with warm water. When they have boiled five minutes, pour off the water, and add fresh warm water. Do this twice more. Let the last water you cover them with be hot. Season carefully with salt and pepper. Allow two hours for the cook- ing. When nearly done add one large tablespoon of butter. If you are not ready to use them set them aside, and heat when needed by setting them in a saucepan of hot water. In cooking beans, or any vegetable likely to stick, set an asbestos plate underneath and it will need no watching. Almost any vegetable for evening use can be cooked in the morning and heated in this way. Some dishes are even better by standing. LIMA BEAN CROQUETTES Put left-over Lima beans through a colander, and to every cup of the bean pulp stir in an egg, a tablespoon of onion-juice, and, if you have it, a tablespoon of tomato sauce. Make little round croquettes, or flat cakes if you prefer. Dip each cake in a raw egg on a plate and then into rolled cracker-crumbs and fry an even brown in hot fat. Serve hot. STEWED STRING BEANS Be sure the beans are young, crisp, and tender. Break the stem end and pull it back, thus removing the string. Cut the bean pods into three pieces with a knife. As you cut, 176 THE HOME COOK BOOK throw them into a pan of cold water. When they are ready, throw them into boiUng water slightly salted, and cook gently about forty-five minutes. Tip them in a colander to drain. Put back in the saucepan and mix in butter ; salt and pepper to taste. Let them stand in a gentle, even heat for a few minutes to gain taste from the seasoning. CREAMED STRING BEANS From two quarts of beans, take off the strings and cut the pods, as directed in the foregoing receipt. Throw into a pan of cold water as you cut them. Have enough boiling water slightly salted to cover and boil gently till tender, which will be in about forty-five minutes. Pour the beans in a colander. In the saucepan pour a cup of fresh milk and w^hen it boils stir in a tablespoon of flour mixed with a tablespoon of butter. As this thickens to a cream stir in the drained beans. Stir the beans about in their cream and let them stand in a gentle, even heat a few minutes before serving. A dash of cayenne may be added if agreeable to the taste. CREAMED PEAS 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

Cook this with the app: pantry check, scaling, and the assistant.