Peas

Ingredients

• Shell the peas

Method

1. 1

   Shell the peas; throw them into boiling water and let them boil slowly for five minutes.

2. 2

   Add salt, pepper, and butter.

3. 3

   Place in cooker for two hours or more.

Nutrition per serving

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 162. The excerpt below is the record exactly as published.

PEAS Cook the carrots as usual; when done, drain; add one can of peas and allow to simmer for ten minutes; add salt, pepper and butter and serve at once. CAULIFLOWER Remove outside leaves from cauliflower and place it in cold water; allow to remain a hah hour. Place in kettle and cover with boiling water; add one teaspoon of salt and boil slowly five minutes; place in cooker for one hour. Drain and serve with cream sauce. - - CREAMED CELERY Wash, clean and cut into small pieces enough celery to make three cups; place in kettle and cover with boiling water, allow to simmer five minutes. Place in cooker for two hours; drain and serve with cream sauce. BAKED CORN 6 ears com Vi cup butter 1 cup boiling milk Salt and pepper Cut the grains from the cobs; add boiling milk, butter, salt and pepper to taste. Put in buttered baking, dish; dot with small pieces of butter and bake in cooker for one hour. BAKED CORN AND TOMATOES Fill a baking dish with alternate layers of canned corn, tomatoes' and toasted or fried bread crumbs, adding plenty of salt and pep- per, a suspicion of sugar and generous piece of butter. Have the top layer of crumbs. Bake for one hour. 432 Fl5gSr'of°Four'^ FIRELESS COOKERY BOILED GREEN CORN Remove the husks and threads; place corn in kettle; cover with boihng water and boil for three minutes. Place in cooker for one hour or more, depending upon the age of the corn. Drain and serve with salt and butter. LIMA BEANS— FRESH Wash the beans and cover with water." Add a small piece of salt pork or butter and boil for ten minutes; season and place in cooker for two hours or more. Season to taste with salt and pepper. LIMA BEANS— PUREE 1 cup dried beans 1 stalk celery 2 cups water 1 teaspoon salt 1 slice onion Dash of pepper 2 tablespoons butter Soak the beans over night. Drain; add fresh water and a pinch of soda. Boil fifteen minutes; add onion and celery cut into small pieces; place in cooker over night. Rub through sieve; add but- ter, salt and pepper, and serve hot. BOILED ONIONS Cover the onions with boiling water. Add salt and boil three minutes. Cook two hours or longer, using one hot radiator. Drain; season with salt, pepper and butter; or serve with cream sauce. PARSNIPS Wash and scrape the parsnips; cut in slices about one fourth of an inch thick; cover with boiling salted water and allow to boil for five minutes. Place in cooker for three hours. Drain and brown in frying pan or season with salt, pepper and butter. PEAS Shell the peas

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