Dried Peas

Ingredients

• Soak one cup dried peas
• put in salt
• milk
• pepper
• one tablespoon butter
• thicken with flour

Method

1. 1

   Soak peas overnight, drain, cook in fresh water for one hour.

2. 2

   Add salt, milk, pepper, butter, and thicken with flour and water.

As published

This recipe was extracted from The National home cook book (1900), page 80. The excerpt below is the record exactly as published.

Soak one cup dried peas over night if wanted for noon (in morning if for evening meal), drain first water off, put on fresh water, let stand and cook one: — hour. When done, put in salt, milk, pepper and butter and _ thicken with flour and water. I use navy beans the same way. 2 ica PEAS STEWED—Take common dried green peas, soak — over night in cold water. Next morning boil in salted water (to taste), add pinch baking soda (helps to soften); boik three or four hours (until soft), then add one tablespoon — - sutter, some milk and pepper to taste. It is delicious and more strengthening than ordinary June peas you buy in cans. Try it and see. hs a PEPPER HASH—To one-half head of cabbage chopped fine add one-half teaspoon mustard seed, one tablespoon sugar, one tablespoon salt, one-half teaspoon celery seed, one green and one red pepper chopped fine; add one cup of vinegar, mix well together. : ; ies PEPPERS (Stuffed)—Remove the seeds by cutting pep= ‘pers down one side. Take bits of cold meat, veal is the” nicest, minced fine, mix it with one beaten egg, one table= ‘spoonful of rolled crackers, one tablespoonful of butter, pep= “per and salt to taste. Fill the peppers, sew or tie together, and bake in oven till peppers are tender, Serve with lemon. + _ Cut a piece from the stem end of the peppers and rémove the seeds. Cover with boiling water and let stand 10 min- utes. Drain and fill with chopped lamb or any other kind of ~ meat. Place in a baking pan. Add a cup of hot water and bake in a moderate oven for three-fourths hour. One pint of chopped meat which has been previously cooked is enough to fill 10 peppers. Be. - Ne ae POTATO CAKES—Grate potato with coarse grater, mix each cupful with one beaten egg, make into cakes with @ little flour, season, fry till well done. Hat these for supper, and you will not miss the chops for which these are a sub= stitute. ei, Poe POTATOES (Creamed)—For 1% pints cooked potatoes cuti pieces make sauce asfollows: Melt two tablespoons: butter in ~ saucepan, add three level tablespoons flour, pour in gradually one pint cold milk, stirring slowly; when thickened and smooth add salt and pepper and pour over potatoes, This makes — a nice dressing for codfish, dried beef, beans, peas and other things. ; Eos ae oe FY np Me : iy POTATOES (Escalloped)—Take raw potatoes, slice thin, put in baking cish first a layer of potatoes, then sprinkling of salt, pepper, flour, and bits of butter, then a laye bf potatoes and so on until dish is nearly full, then pour mil over them and bake until richly browned and well dons - through. ‘ i “ge POTATOES (Escalloped With Corn) sized potatoes and slice thin. . milk and bake from 20 to 30 minutes. Ree ee POTATOES (Massasoit)—*’ash thoroughly one doz small potatoes, boil until done, skin, sprinkle with salt a pepper, pile in shallow baking dish; take one tablespoo flour and enough milk to make thin cream sauce, add on tablespoon butter,

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