Stewed Celery with Peas

Ingredients

• an equal quantity of cooked fresh shelled peas
• salt to taste

Method

1. 1

   Add an equal quantity of cooked fresh shelled peas (or canned peas after draining thoroughly) to the above stewed celery.

2. 2

   Reheat and serve.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 99. The excerpt below is the record exactly as published.

STEWED CELERY WITH PEAS Add an equal quantity of cooked fresh shelled peas (or canned peas after draining thoroughly) to the above stewed celery. Re- heat and serve. STUFFED SWEET BELL PEPPERS Choose 5 medium sized bell peppers. Wash, cut in halves lengthwise, remove the seeds, stem, and cook in boiling salted water for 10 minutes. Drain well, and stuff each half pepper with the "rice and nut pattie" mixture (page 141), or with the Spanish rice mixture, having them well rounded. Place close together in an oiled baking pan, add a little of the liquid drained from the peppers, or a thin brown gravy, cover, and bake in a good oven for half an hour; then remove the top pan, brown lightly, and serve. KOHL-RABI This vegetable seems to be a variety of the cabbage ; but the nutritive matter, instead of being stored up in the leaves or the flowers, is collected in the stem, which forms a turnip-like enlarge- ment just above the ground. It should be used when it has a diameter of not more than 2 or 3 inches ; for when allowed to grow large, it becomes tough and fibrous. Wash the vegetable, pare, and cut in thin slices. Add to slightly salted boiling water, and boil until tender, having the cover drawn to one side of the stewpan so as to allow the steam to escape. Drain, mash, and season with a little rich cream or vegetable butter. I2 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD amf COOKERY BOILED ARTICHOKE Put into salted water for 20 minutes, so as to free from all insects. Cut off the stalks and the ends of the leaves. The hard lower leaves also should be removed. Place in boiling salted water, and boil from half an hour to 2 hours, according to the age and size of the artichokes, or until a leaf comes out readily when pulled. Turn the artichokes upside down for a minute, to drain. Serve plain, or with hollandaise sauce, or cold with mayonnaise dressing. CAULIFLOWER IN CREAM Remove all green leaves from cauliflower, and divide into bou- quets or pieces about the size of a large hen's egg. Wash, and soak in salted water for 20 minutes. (This will remove any insect that might be hid in the flower.) Drop into boiling salted water, and cook until tender; then set off the stove. Lift the pieces carefully out of the water, drain, and lay on a platter. Pour a spoonful of cream sauce over each piece, and serve. CAULIFLOWER AU GRATIN Cook the cauliflower the same as in the preceding recipe. Drain, and lay in an oiled baking pan. Put cream sauce lightly over all. Grate fresh bread crumbs over, and sprinkle with cream or small pieces of vegetable butter. Press the crumbs into the cream with a spoon to moisten them, and brown in a quick oven. STEWED OKRA AND TOMATO 3 large new tomatoes, or 2 cups sliced okra pods I cup canned tomato 2 teaspoons vegetable butter Salt to taste

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