Young Peas in Butter

Ingredients

• one and one-half pints young tender peas
• two tablespoons of butter
• salt
• white pepper

Method

1. 1

   Shell peas and put in hot frying-pan with butter.

2. 2

   Shake constantly until tender, then season and serve.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 76. The excerpt below is the record exactly as published.

d two tablespoons butter, one tablesDOon sugar, salt and pepper to taste. Beets in Vinegar. Slice boiled beets thin. Season with salt, pepper and a little cayenne, and one-fourth cup sugar, with vinegar to cover. These are nice for salad garnish, and if you are going to use them in that way, it is well to leave them whole, in order that you can cut them in any &hape desired as you use them. They make pretty three-leaf clover'^ for potato salad. Beets in Sour Sauce. Cook in boiling water until they are tender. Plunge into cold water and remove skins. Cut into cubes or one-quarter-inch slices. Put into saucepan two table- spoons butter, one tablespoon flour, one-half cup vin- egar, salt, pepper and a little cayenne. Reheat the beets in the sauce, and serve. Beet Greens. Use the small beets about as large as a small marble ; clean and wash well. Boil in salted water until ten- VEGETABLES. 165 der in a small quantity of water. Drain, rub skins off the small roots, chop, and season with butter, salt and pepper. Dandelion Greens. These are prepared same as the beets, and cooked in about the same way with exception of more water, to dilute the bitter taste which we find in the dandelion, and it is this bitter that makes it such a good spring tonic. Green or String Beans. Our native string beans appear in the market about the last of June. The ones we find in the market in the winter come from the South and California, and are not nearly so tender or so fine flavored on account of coming so far packed in crates and boxes. There are several varieties of the beans. Some grow on low bushes and some of them are runners. The low ones are known as the bunch and wax bean, while the run- ners are called the pole bean, and are trained on long poles. Some of the pole beans grow^ as long as a foot, and are very tender and fine for the table. The cran- berry variety is much sought after for the table. The white w^ax bean is very delicate and tender. In select- ing string beans try to get one with a round pod, as they are always more tender than the flat pod, and less of the woody fiber in outside pod. String Beans. Remove strings, snap or cut into inch length, wash in cold water, and put to cook in boiling water. Do not use too much water, or you lose the flavor of the bean, and also some of the green color Avhich makes the dish attractive. Boil for two or three hours, ac- 166 SCIENTIFIC COOKING. cording to the freshness of the bean. Season with salt after the first hour. When tender, drain and season with butter, salt and pepper. String Beans with Bacon. Use a cube of bacon two inches square; remove skin, cut into thin slices almost through, place in stewpan, and boil about fifteen minutes before you add the beans. String and cut the beans into inch lengths, wash and add to stewpan with the bacon, and simmer slowly for two hours, or until the water has cooked away, leaving the beans almost dry. Season with salt and pepper and a little cayenne. Serve the cube of bacon on top of beans. Shell Beans. The cran'berry bean is particularly fine shelled. Shell, wash and cook in boiling water for two hours. Cook slowly. Cook in small quantity of water, so there will be none to drain off when beans are done. Season with butter, salt and pepper. One pint of sweet com added to them ten minutes before serving is fine. Flageolets. The flageolet is a French product, and we get them canned. They are also dried, but the canned ones are the ones we use. They make a nice and pretty border for a fancy dish such as Chartreuse. They are im- proved by the addition of a little onion juice and minced parsley, added when the butter, salt and pepper are added. Lima Beans. Use as soon as possible after they are taken from the vine. Cook in boiling water until tender; it will VEGETABLES. 167 take about thirty minutes for the fresh, tender ones. Drain, season with butter, salt and pepper, and one- fourth cup thick cream makes them much better. The white wax bean is nice seasoned this same way. They are called ''wax beans in cream " or "lima beans in cream." Peas. Peas contain a large per cent, of proteid, and when young are easy to digest, and are one of our most delicious vegetables. Our own native peas, fresh from the vines, are much better and more tender than the shipped ones. They appear in market about the first of June, except in the North, where they are later. The small, sweet peas are the best. We now find a variety known as the Telephone peas that are large and very sweet. These appear just after the early June. They have a large, flat pod, and are well filled. The marrowfat is a large pea, perhaps the largest, and is usually quite sweet. Creamed Peas. Remove peas from pod and wash. The imperfect ones will rise to the top when covered with water. Skin this off and drain the remaining ones. Cook until soft in a small quantity of boiling water, adding salt the last ten minutes of cooking. If the peas are young, they will cook tender in thirty minutes. Overcooking will spoil them. Season with butter, salt and pepper, and to a pint of peas one-fourth cup thick cream. Add a little sugar if not sweet enough. Young Peas in Butter. Use only very young, tender peas; shell them fresh, enough to make one and one-half pints. Put two table- 168 SCIENTIFIC COOKING. spoons of butter into hot frying-pan, add peas, and shake constantly to keep them from browning. As soon as they are tender, season with salt and white pepper

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