Peas Purée

Ingredients

• a quart of Scotch peas
• a cup of thin cream
• salt
• one tablespoonful of nut butter

Method

1. 1

   Soak the peas in cold water overnight.

2. 2

   Drain and cook in warm water until perfectly tender.

3. 3

   Rub through a colander to remove skins.

4. 4

   Season with salt and thin cream or nut butter if preferred.

5. 5

   Serve hot.

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 42. The excerpt below is the record exactly as published.

a quart of Scotch peas in cold water over night. In the morning, drain and put them to cook in warm water. Cook slowly until perfectly tender, allowing them to simmer very gently toward the last until they become as dry as possible. Put through a colander to render them homogeneous and to remove the skins. Many of the skins will be loosened and rise to the top during the cooking, and it is well to remove these with a spoon so as to make the process of rubbing through the colander less laborious. Season with salt if desired, and a cup of thin cream. Nut butter in the proportion of one tablespoonful to the pint of peas may be used instead of cream, if preferred. Serve hot. [73] 74 EVEKY-DAY DISHES. Mashed Peas. — Soak and cook a quart of peas as for peas puree. When well done, if the Scotch peas, rub through a col- ander to remove the skins. If the split peas are used, mash perfectlj' smooth with a potato masher. Season with a teaspoon- ful of salt and a half cup of sweet cream, or a tablespoonful of nut meal, if desired. Beat well together, turn Into an earthen or granite-ware pudding-dish, smooth the top, and bake in a moderate oven until dry and mealy throughout, and nicely browned on top. One-third or one-half toasted bread crumbs maj' be used with the sifted peas when preferred. Serve hot like mashed potato, or with a tomato sauce prepared as follows : Heat a pint of strained, stewed tomato, season slightly with salt, and when boiling, thicken with a tablespoonful of flour rubbed smooth in a little water. Split Pea Siiecotasli. — Stew the split peas as previously di- rected, and when tender, add an equal quantitj- of freshly stewed or canned corn. Season with salt, and serve with or without the addition of a little thin cream. Baked Beans. — Pick over a quart of best white beans, and soak in cold water over night. Put them to cook in fresh water, and simmer gently till they are tender, but not broken. Let them be quite juicy when taken from the kettle. Season with salt and a teaspoonful of molasses. Put them in a deep crock in a slow oven. Let them bake two or three hours, or until they assume a reddish brown tinge, adding boiling water occasionally to prevent their becoming dry. Turn into a shallow dish, and brown nicely before sending to the table. Baked Beans No. 2. — Prepare and cook as directed above, adding two tablespoonfuls of nut butter when ready to bake. Stewed Beans. — Soak a quart of white beans in water over night. In the morning, drain, turn hot water over them an inch deep or more, cover, and place on the range where they will only just simmer, adding boiling water if needed. When nearly tender, add salt to taste, a tablespoonful of sugar if desired, and half a cup of good sweet cream. Cook slowly an hour or more longer, but let them be full of juice when taken up, and never cooked down dry and mealy. They are also excellent prepared thus without the addition of cream. Mashed Beans. — Soak over night in cold water, a quart of nice white beans. When ready to cook, drain, put into boiling water, and boil till perfectly tender, and the water nearly evap- The leguminous seeds. 75 orated. Take up, rub through a colander to remove the skins, season with salt and a half cup of cream or a tablespoonful of nut butter, put in a shallow pudding-dish, smooth the top with a spoon, and brown. If preferred, one-half bread crumbs may be used with the beans. The cream may be omitted if desired, and the salt added before the beans are put through the colan- der; then allow them to remain just as they fall from it, and brown. Half slices of lemon arranged upon the well-browned surface make a pretty as well as an appetizing dish. Stewed Lima Beaus. — Put the beans into boiling water, and cook till tender, but not till they fall to pieces. Fresh beans should cook an hour or more, and dry ones require from two to three hours, unless previously soaked. They are much better to simmer slowly than to boil hard. They should be cooked nearly dr3^ Season with salt, and a cup of thin cream

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