FRESH GREEN PEAS

Timaru Herald, Volume CXXXVIII, Issue 19953, 10 November 1934, Page 14

FRESH GREEN PEAS

SUMMER S FINEST VEGETABLE Green peas play an important part in the summer menu and though they are usually served as a vegetable there are many ways in which this popular item from the kitchen garden can be used to form a dish in itself. Continental Savoury.—To each pound of peas, weighed before shelling, allow one slice of minced ham. Put the shelled peas and ham into a saucepan with a chopped lettuce leaf, a sprig of chopped parsley, salt, pepper, a good lump of butter and two or three spoonfuls of water. Cover closely and put into the oven or on the fire to simmer slowly for about two hours. Tasty Sandwich Filling.—lt is not generally known that green peas make a delicious sandwitch filling. Boil some fresh peas with a little mint, as usual. When cooked put through fine wire sieve. Mix in a little mayonnaise, pepper and salt to taste. Spread between thin slices of brown bread and butter. Pea and Potato Salad.—Have half a-pint of cold cooked peas, lib. small waxy potatoes, cut into slices, a teaspoonful of chopped parsley. Rub the yolks of two hard-boiled eggs until quite smooth, add a teaspoonful mixed mustard, pepper, salt, and cayenne to taste, and three tablespoonfuls of thick cream. When all these are thoroughly mixed together add a tablespoonful of wine vinegar. Mix it all into the vegetables and serve. Irish Scones.—Boil one pound of green peas. Drain and rub through a sieve. Mix in 3oz. flour, 6oz. butter, salt and pepper to taste, and two teaspoonfuls of baking powder. Moisten with milk if necessary. Roll out on floured board one inch thick. Cut into scones and bake for ten minutes. Have ready some hot cooked sausage meat, and as scones leave oven slit open and insert as much sausage meat as possible, or, if preferred, lump of salted butter only. Return to oven to keep hot till required. Handle gently, as they rise well and are very light. Cooked in Their Pods—The less peas have to do with water while cooking the better they will taste. Either of these two methods gives excellent resuits. (1) Shell peas and place in steamer. Sprinkle with salt, add a few leaves of mint, and cook. Before taking up remove the mint, add a small piece of butter, and gently shake until the butter is dissolved and evenly distributed. Serve hot. (2) Wash the pods and with the peas | still inside cook in boiling salted water. ! After cooking, shell, and the result is j excellent, and equally good either hot j or cold. Supper Savoury—Cold green peas 1 can be used up for this quick and tasty j savoury. Melt a nut of butter in a | pan, add a sliced onion and saute until slightly browned. Add a shredded lettuce, salt and pepper, then add a cupful of cold cooked peas and when well blended stir in a beaten egg and a pinch of sugar. Simmer for a minute or two, but do not allow to boil. Pour on to slices of fried bread, and garnish with grated cheese and a little chopped parsley.