The household gas cookery book

This will melt the butter through them, but as all people do not like buttered peas, it would be better to send them to table plain, as they come out of the saucepan, with melted butter in a sauce tureen. It is usual to boil some mint with the peas, but, if liked, to garnish the peas with mint, boil a few sprigs of mint in a saucepan by themselves. A peck of young peas will not yield more than enough for a couple of hearty pea-eaters. When the pods are full, ft may serve for three. Never think of purchasing peas ready-shelled for the cogent reasons assigned above.” So says Dr. Kitchener. The best cooks to-day agree in not using more water than necessary to boil the peas, in fact, just sufficient water to cover them properly, and on no account use any soda for young peas the flavour would be ruined. Many cooks are also omitting the boiling of mint with peas, as it is by some considered an intrusion, and tends to dis¬ guise rather than enhance the proper flavour of young peas. Petits Pois a la Française . — Take a quart of shelled peas. Place them in a saucepan with a J pint of cold water, 2 teaspoonfuls of salt, J teaspoonful of pepper, 5 teaspoonfuls of sugar, 1 dozen very small white onions, one small lettuce well washed and cut up, and a small bunch of parsley tied together. Cover the pan, and let it stew briskly for about half an hour. Now add J lb. of fresh butter and a teaspoonful of flour. Shake them over the gas until the butter is well melted, and let them stew for another 5 minutes, then serve. Green Peas a la Creme. — Take a quart of freshly-shelled peas. Plunge them into boiling salted water— about one teaspoonful of salt to one quart of water — cook until done; drain them in a colander. Into another saucepan place 2 ozs. of fresh butter, and mix in a teaspoonful of cornflour, adding a quarter of a pint of cream. When it boils, throw in the peas, and toss them about for a few minutes. Serve hot in an entree dish. Carrots, Flemish Style. — Most excellent. Boil 8 or 9 carrots in some salted water until they are tender. Cut them into slices one-eighth of an inch thick. Have ready a stew-pan, with. 2 ozs. of fresh butter. Put in half a dozen small onions, 2 shallots, and 1 clove of garlic, all chopped fine, a little pepper, and a teaspoonful of paprika. Fry for a few minutes. Put in the carrots, then, with half a pint of good brown stock, let them stew for half an hour over a brisk gas fire. Care must be taken not to allow them to burn. Brussels Sprouts Saute. — Wash and drain 1 lb. of sprouts, put them into boiling water for fifteen minutes with a teaspoonful of salt to each quart, and when done dry them on a clean cloth. Dissolve J- oz. of butter in a pan, and shake the sprouts in it over the gas foT a minute or two, season them with pepper, salt, and a little nutmeg. Serve very hot. Beetroot. — Select a root and wash it carefully, so that the skin is not broken ; place it in a saucepan of warm water, and let it boil gently for an hour, if the root is very large, a little longer; beetroot is very nice served with roast joints or bacon. To serve it cold, skin the root and cut it up into slices, sprinkle salt on each layer when all is cut up. Pour over some French wine vinegar quite to the level of the surface of the beet- root.