Cookery for every household

Time to cook, \ to § hour. Sufficient for 4 or 5 persons. 499. Green Pea Puree (Puree de Petits Pois) When the peas become too old for serving whole, they can very well be made into a puree. Boil them in salted water until tender, then drain and pass them through a sieve. Return them to the saucepan with a good piece of butter or some bacon fat, and enough hot milk or cream to moisten. Add seasoning and a very little sugar. This may either be served separately along with meat, or kept fairly thick and pressed through a forcing bag as a garnish for the centre of an entree, or as a fancy border. 500. Green Pea Balls | pt. cooked peas 1 oz. butter. 1 oz. flour. 1 gill milk. £ tea-sp. powdered mint. White pepper. Salt. A little flour. Egg and bread-crumbs. The peas must be dry and free from all sauce or gravy. Rub them through a sieve and season with pepper, salt, and the finely powdered mint. Now make a panada with the butter, flour, and milk — melt the butter in a saucepan, stir in the flour, then pour in the milk and stir over the fire until the mixture thickens and draws away from the sides of the saucepan. Add the green pea puree to this, and when thoroughly blended turn the mixture on to a plate to cool. When set, form into small balls, using a little flour ; egg and breadcrumb these, and fry them in boiling fat to a golden brown colour. Drain and serve piled up on a hot dish with a dish paper under them. Garnish with parsley or sprigs of watercress. Note. — Dried green peas, if they are well cooked, may be used instead of fresh peas. Sufficient for 3 or 4 persons. 501. Tinned Peas, To Prepare These are very valuable when the fresh vegetable is not to be had. Buy those of a good mark, and never warm them in their tin or bottle. Turn them into a strainer and pour boiling water over them in order to thoroughly rinse them. Then pat them into a saucepan or double cooker with a little butter, salt, sugar, and a sprig of mint. Make all thoroughly hot and serve as desired. They require no cooking. Indian Corn or Maize (Mais) Indian corn in its fresh state is by no means common in this country, although of late years it has begun to come into our markets. It is a kind of grass or grain of which the edible portion is the ears. To be in perfection the cobs, which are the whole ears, must be young and fresh, with the grains full of a milky juice. The green Indian corn is a very nourishing food and a great favourite with the American. . Dried and ground we have maize in several different forms, such as hominy, cornflour, maizena, &c. Pop-corn is the whole gra in heated until i-t bursts and then coated with sugar. Polenta too, which is such a favourite dish in Italy, is another preparation of maize. Indian Com 502. Indian Corn, To Cook