FRENCH COOKING.
The French housewife thinks our way of cooking new peas is simply barbarous. “You wash out all the sweetness and flavour, ’ ’ a little French woman said to an English cousin, when sin* saw her busily engaged in drowning a few handfuls of precious green peas iu half a saucepan of hot water.
This is how the Frenchwoman cooks hers—a delicious way, as you will admit after trying it. Put half a cupful of, water into a clean saucepan (all vegetables taste better if they are cooked in earthenware vessels), add a little pepper, salt and vinegar, and allow it to come to the boil. Put the peas into this and let them steam gently until they arc nearly cooked, then drain thoroughly and empty into a clean, warm saucepan, with a knob of butter about the size of a walnut; stand saucepan by the side of the tire until the peas are thoroughly cooked, turn into a very hot dish and serve.
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Bibliographic details
Hawera Star, Volume XLV, 16 January 1926, Page 17
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164FRENCH COOKING. Hawera Star, Volume XLV, 16 January 1926, Page 17
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