Myra's cookery book

Add when the peas are tender. 8... Butter & flour I oz. Mix together and add. 9... ... Take the stewpan off the fire and stir well. 10... ... ... ... If the sauce is too thick add a little water. — If preserved pe.is are used they should be first washed in boiling water; old peas if partly boiled first and then stewed in this, or the following manner, become tender and palatable. VEGETABLES. 213 27.--GREEN PEAS, with bacon. Order. Ingredients. Quantities. Method, I... Bacon i lb. ... Cut in small thin slices. 2... Butter I oz. Melt in a stewpan. 3" Put in the slices of bacon. 4... Flour Joz. Sprinkle over and stir in well. S'" Water A pint ... Add if the peas are dry. 6... Peas I pint ... Add ; if these have been washed, the water adhering to them will be enough at first. 7... Onion I Add if liked. 8... Sweet herbs... I bunch... Add. 9... ••• Put on the cover and stew gently ; if the peas are too dry, add a little water or stock. 10... ••• ••• ••• ••• Take out the onion and herbs before serving.' 28.-STEWED PEAS, with tinned meat. Order. Ingredients. Quantities. Method. 5... Peas I pint ... Stew the peas as in Recipe No. 26. 2... Sweet herbs... I bunch... Add to the lettuce and onions. 3... Meat ••• Divide in small pieces, and add with the jelly when the peas are nearly done. 4... When quite hot remove the herbs and onions, and serve altogether in a deep dish. 29-PUREE OF GREEN PEAS. Order. Ingredients. Quantities. Method. 1... Green peas ... 2 pints ... Put in a saucepan. 2... Boiling water ••• ... Pour over them till they are covered. 3- Leeks 2 or 3 ... Tie them together and add. 4... Parsley A few Add. sprigs « 214 MYRA'S COOKERY BOOK. PUREE OF GREEN PEAS— Order. Ingredients. Quantities. Method. 5... Salt Add. 6... ••• ... ... When the peas are done, remove the leeks and parsley, and mash the peas. 7... ... ... Put them in a stewpan. 8... Blitter I oz. Add. 9... Pepper and salt ... Add. 10... Stock i pint ... Add. 11... ... Mix very smooth and serve. 30-PUREE OP DRIED PEAS. Order. Ingredients. Quantities. Method. I... Peas I pint ... Wash them and put them in a sauce- 2... Cold tvater ... pan. Pour over them till covered. Carrot I Add when the water begins to boil. 4... Onions 2 > Add and boil 4 hours. 5--- 6... Turnip Bacon or lard I I ^ A little of either added to the water 7... Salt will make the peas more tender. Add when the peas are partly cooked. 8... ... ... ... When done let the peas remain a g... minute or two, then take them out with a slice. Keep the liquor to make soup. 10... . * . ... ... Mash the peas. 11... Flour or 2 tea Mix smooth with a little of the liquor 12... breadcrumbs spoonfuls and add to the peas. Put the puree in a stewpan. 1 3.. . 14.. . Butter I OZ. Add. Pepper, salt. ... Add. 15... and sugar Mix well and serve very hot. VEGETABLES. *13 31-HARICOT BEANS, boiled. Order. Ingredients. Quantities. Method. I... Haricot beans I pint ... Soak in water 24 hours before using. 2... ... *.f ... Drain and put into a saucepan. 3 — Warm water ... Pour over till all are covered. 4... Carrots 2 5... Onion pricked 1 with I clove 1 Add. 6... Bunch of herbs ... ... 7... Salt ••• ... 8... ... ..a ...