Green Peas

Ingredients

• 1 pint peas
• 1/2 tablespoon butter
• 1/4 teaspoon salt
• Pepper
• 1/2 teaspoon sugar
• 1/2 cup water

Method

1. 1

   Mix the ingredients; pour into a greased bag and cook for about thirty-five minutes.

Nutrition per serving

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 171. The excerpt below is the record exactly as published.

GREEN PEAS 1 pint peas 1/2 tablespoon butter V4 teaspoon salt Pepper 1/2 teaspoon sugar 1/2 cup water Mix the ingredients; pour into a greased bag and cook for about thirty-five minutes. 455 PAPER-BAG COOKERY p"^tr^„1iSf" Family of Four BAKED TOMATOES 6 tomatoes 2 tablespoons fine bread cnunbs Salt and pepper 1 tablespoon butter Cut the tomatoes in half; sprinkle with salt, pepper and bread crumbs and bits of butter. Put in a greased bag and bake about twenty minutes. POTATO CHIPS Wash and peel several potatoes; cut them into very thin slices and dry thoroughly in a cloth. Put into a well-buttered bag; fasten with clips and place on a grid shelf in a hot oven. The chips should be crisp in about fifteen minutes. Turn the bag several times during the cooking. Season the chips and serve. SAUTE POTATOES Peel cold potatoes and cut into thin slices; seasoning with pep- per and salt; and mix thoroughly with melted butter. Put in a buttered paper bag and cook about twenty minutes, turning the bag several times. 456 ?iZ"ifoJ"L''ur PAPER-BAG COOKERY Family of Four 457 J>APER-BAG COOKERY F^"v"^n"" 458 CHAFING-DISH COOKERY CHAFING-DISH COOKERY THE frying pan "that got into society" is too familiar to need an introduction, and where there are few servants it does occasionally make the serving of evening refreshments easier. At any rate the chafing dish has gained wide popularity, and nearly every woman who entertains is on the lookout for new recipes. A few practical suggestions may be worth while : Be sure that the lamp is filled and in working order. Place the dish on a tray to protect the table from fire. Have all the ingredients ready. Use the hot-water pan only when the preparation requires steam- ing or will be likely to burn. To cook quickly or to cook anything brown use only the blazer, and have it hot before turning in the food. BOUILLON 2 teaspoons beef extract Salt and pepper Vi teaspoon onion juice Pinch of mace 1 quart water Heat the water; add the extract and seasonings. Serve in bouillon cups, with salted wafers. SHRIMP WIGGLE 1 cup canned peas 1 tablespoon flour 1 small can shrimps 1 cup milk 1 tablespoon butter Vz teaspoon salt Dash of red pepper Melt the butter; stir in the flour and seasoning; then add the milk gradually. When it thickens empty into it the peas and shrimps; cover and when heated through serve in patty cups or on crackers. 30 461 CHAFING-DISH COOKERY Planned for a Family of Four CREAM OF TOMATO 1 can tomato soup 1 cup cream or milk Heat the soup; stir in the cream or milk, preferably hot; add more seasoning if needed and a small piece of butter if milk is used instead of cream. Serve with salted wafers or buttered toast. mNKTUM DITTY 2 tablespoons butter 2 cups grated cheese 1 cup tomatoes Vi teaspoon soda Dash of paprika Salt Worcestershire sauce 1 egg Melt the cheese in the butter; add the tomatoes, soda and seasoning, then the egg, well beaten. Serve on toast or crackers. CHICKEN HOLLANDAISE 1 cup cold chicken 2 tablespoons butter Salt and paprika 1 tablespoon lemon juice Vi cup 1 egg Cook the chicken in the butter for five minutes; add the seasoning and lemon juice. When thoroughly mixed add the milk and the egg, well beaten. Stir until it thickens and serve in patty cups or on crackers. ENGLISH MONKEY 1/2 cup bread crumbs 1/2 cup milk 1 teaspoon butter Salt and red pepper 1 egg Soak the crumbs in the milk for twenty minutes. Melt the cheese in the butter; add the seasoning; stir in the soaked bread crumbs and cook several minutes. Then add the egg, well beaten, and as soon as that is stirred in serve on toasted soda crackers. WELSH RAREBIT 1 tablespoon butter 1 egg 1 pound American cheese Vz teaspoon mustard Vz cup miiir 1 teaspoon Worcestershire sauce Salt and red pepper Chop the cheese into fine pieces and melt them in the butter. Stir constantly and gradually add the milk. Beat the egg; mix 462 teyVf°Fo'ur CHAFING-DISH COOKERY well with the seasoning and stir into the chafing dish. When the whole mixture is thoroughly heated pour it over toasted bread or crackers. MEXICAN RAREBIT Vi tablespoon butter 1 pint can tomatoes 1 small onion 1 egg Salt and red pepper Cut the onion in small pieces and fry in the butter until brown. Then add the tomatoes and seasoning and cook until the tomatoes are tender. Just before serving add the egg, well beaten. Serve on toasted crackers. MACARONI RAREBIT 1 cup boiled macaroni Vz teaspoon mustard 1 tablespoon butter V2 teaspoon paprika 1/2 cup grated cheese 2 eggs 1/2 teaspoon salt

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