Green Peas Are In!

Poverty Bay Herald, Volume LX, Issue 18249, 18 November 1933, Page 10

Green Peas Are In!

DBAS, which are beginning to become * plentiful now, should not be shelled until just before they are to bo cooked. They should then be washed in cold water and well drained. 'There are different methods even for the ordinary cooking of young peas, and here is one: For a pint of peas put no more than a, gill of water in a saucepan and bring to the boil. Then add an ounce of butter and let it get hot. Add salt and a sprig of mint. Put in the peas, bring to the boil and thereafter simmer slowly until tender. This is not the method of most eookcrv books, but try it.

Older peas’must be cooked in a larger quantity of water and be tossed in the butter afterwards.

The somewhat more elaborate French wav of dealing with peas is to dimmer them very slowly with butter and the minimum of water, with the addition of a parsley bouquet, two

halved heads of lettuce, half a dozen button onions, and a little sugar. There are many other ways of serving peas, and here is the simplest ol them all. Brown a chopped onion mi an ounce of butter in it saucepan, add two ounces of lean gammon of bacon cut into dice, a pint of peas, and a tablespoon fit) of stock. Season to taste with salt and pepper. Cook slowly, serve and eat with the largest spoon. This can bo enriched by .stirring in a cup of a cream of Bechamel sauce just before serving.

Curried rice and peas make an interesting coinbinat ion. To go with cold meat here is a recipe which will be useful: Cook a pint of peas as recommended in the first recipe, with the addition of an onion. Take out the onion and pass the peas through a sieve. Mix the sieved peas in a bowl with half a gill of Bechamel sauce, half a gill of lightly whipped cream and a leaf of gelatine dissolved in a spoonful ot water. Turn the mixture into a mould and let it set in a cold place.