Peas and Lima Beans

Ingredients

• peas
• Lima beans
• salt
• pepper

Method

1. 1

   Shell peas and Lima beans, cover with salted boiling water, and cook until tender (forty to sixty minutes).

2. 2

   Serve plain or with cream sauce.

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 17. The excerpt below is the record exactly as published.

pepper and salt and butter and served in a hot covered dish. Or if preferred they can be left in the cubes and served with our little cook's favorite white sauce poured over. If mashed they are to be served on the dinner plate, but if in cream sauce they will have to be put in individual sauce-dishes. PARSNIPS Plain boiled parsnips are delicious if cut in slices and fried in butter, as they acquire a sweet- ness not brought out in any other way of cook- ing. If the left-over quantity is mashed, it can be made into little flat cakes and browned in but- ter. The child should be encouraged to think of as many different ways as possible and then al- lowed to experiment and see the result. WINTER SQUASH Winter squash is good prepared in the same way as the mashed parsnips — that is, plain boiled and then mashed, but I prefer the Hubbard variety, cut in large squares and baked in the shell — without being peeled. Season before put- ting on the oven shelf, spread with a little butter 54- VEGETABLES and add a slight sprinkling of granulated sugar. This will take about three-quarters of an hour to bake, and should be a light brown over the top. The child may have some difficulty in cut- ting a Hubbard squash, as it is so hard, but she can prepare it after it has been cut for her. DRIED LIMA BEANS Put to soak half a pound of dried Lima beans in a small quantity of cold water. Next morn- ing set where they will simmer slowly for two hours in salted water enough to cover. At din- ner-time drain, and serve on the dinner plates simply seasoned with butter, pepper and salt. Or, if preferred, they can be served in sauce dishes, with white sauce. BOILED CABBAGE A nice way to serve cabbage hot is to chop fine after it has soaked half an hour in cold water, put on in boiling salted water, and cook in an open kettle with a pinch of soda, about forty minutes or until tender. Then drain and serve immediately with butter, pepper and salt, or with white sauce. Some people prefer to add simply a little vinegar, so find out the family taste. 55 COOKERY FOR LITTLE GIRLS BAKED BEANS For a small family, soak one pint of the small navy beans over night, and next morning boil gently until nearly tender. Drain, throw away that water, and add a teaspoonful of salt, a table- spoon of molasses and a cupful of boiling water. Cut a quarter of a pound of salt pork in small pieces, put half of the beans in a baking dish, add a layer of half the pork, fill up with the rest of the beans and lay the rest of the pork around over the top. Cover the beans with boiling water, put a tin over the dish, and bake a number of hours, — the longer the better. As the water boils away, add enough more to keep from burn- ing, and half an hour before serving, uncover and allow to brown over the top. If a slow fire is going in the range, the beans will be the bet- ter for cooking most of the day, but they must be wr.tched to keep from burning. However, they will taste very fine if boiled longer at first, — until perfectly tender, and then baked only an hour. CREAMED ONIONS Peel off the outside skin, cover with boiling water, cook five minutes, drain, and cover with 56 VEGETABLES fresh boiling water, well salted. Cook until ten- der, the length of time depending on the size, then drain and serve in a hot covered vegetable dish with white sauce, made while the onions were cooking. BAKED ONIONS First boil as above directed, then lift into a piepan, sprinkle with salt and pepper, place a small lump of butter in a little hole on top of each, and bake until brown. ASPARAGUS With the coming of the spring vegetables will be opened a new field for the child to explore. Asparagus, one of the first in the market, is con- sidered one of the choicest, and it is also one of the most easily prepared. To retain all the deli- cate flavor many people think it should be served plain. For this, tie the asparagus in bunches, after washing carefully and snapping off the tough ends. Set upright in a deep kettle and pour over boiling salted water enough to reach nearly to the tips, but do not cover. The ten- 57 COOKERY FOR LITTLE GIRLS der ends will cook enough at first, for ten minutes, in the steam, and then the bunches should be turned down sideways for thirty minutes more. Lift carefully with a skimmer, allowing the water to run off, lay on a hot platter, remove the strings and serve immediately with tiny lumps of butter and a dash of pepper over the top. Or the as- paragus can be first cut in small lengths, boiled until tender in salted water, then drained, laid on hot toast and covered with cream sauce. As mentioned before, the water in which it has been cooked can be set away to be used for soup, with a few tips added if desired. CUCUMBER JELLY Take one pint of well-seasoned bouillon, and while still warm, add the quantity of gelatine stated on the package necessary to make one pint of jelly, and when thoroughly dissolved, set away until it begins to stiffen. Then slice one cucum- ber, after peeling and ridging the sides, season with salt and pepper, and lay in vinegar for a moment. Rinse out the mould in cold water, lay around the cucumber in any pattern desired, and fill up the mould with the thickening jelly. Leave on ice after set, until ready to serve. 58 VEGETABLES Cucumber Jelly STRING BEANS Wax or string beans should be snapped in small pieces and all strings removed, then washed and put on to boil in hot salted water. Cook until tender (generally this requires about forty minutes), drain and serve in a hot dish with but- ter, pepper and salt, or, if preferred, the cream sauce. Our young cook will have many oppor- tunities to use her recipe for white sauce with the spring vegetables, for almost all kinds are improved when it is added. PEAS AND LIMA BEANS Peas and Lima beans, after being shelled and covered with salt

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