HINTS FOR AMATEUR COOKS.

New Zealand Herald, Volume LXVI, Issue 20420, 23 November 1929, Page 9 (Supplement)

HINTS FOR AMATEUR COOKS.

Do you know how new green peas should be cooked? Many peoplo don't; and asparagus, 100, often presents difficulties.

To cook peas properly you must wash them in cold water and drain well. Put them in a lined or earthenware saucepan with just suflicieut boiling water to cover them. Add a sprig of mint, salt, and a very little brown sugar. Simmer slowly with the lid off the pan until the peas are nearly tender—ls to 20 minutes—and remove any scum as it rises If peas arc allowed to boil furiously they will almost, certainly be hard.

Then drain and remove the mint. Return the peas to the saucepan with a little butter, and add more seasoning if necessary. Shake the pan occasionally and allow them to finish cooking. A littlo chopped parsley may be added if liked. Serve very hot. Choose the asparagus very fresh and tender. Cut the pieces all one length and wash them well, scraping the white part lightly with a knife. Tie together with a piece of tape, keeping the heads all one way., Put it into a saucepan with sufficient boiling water to cover, add a little salt, and cook slowly until tender.