Cassell's dictionary of cookery

Force producers .... 600 Mineral matter . . . .2-5 Peas Porridge.— Soak a pint of split peas for a night in cold water, and take away those that float. Slice two moderate-sized Spanish onions and fry them in a little hot fat, with two or three sticks of celery cut into two-inch lengths. Drain them and put them into a large saucepan, with a bunch of savoury herbs, two anchovies, or failing these half a red herring, a crust of bread toasted on both sides, and three quarts of cold water. Boil gently until the liquid is strongly impregnated with the flavour of the herbs, &c. Skim and strain it, and return it to the saucepan with the soaked peas and a pound of raw potatoes coarsely grated. Simmer again until the peas are quite soft. Press them through a hair sieve, and PEA ( 530 ) PEA whilst pressing keep pouring a little liquid upon them to soften them. Return the porridge to the saucepan ; and if it is not thick enough add to it a lump of butter mixed smoothly with a little flour. Season with pepper and salt. Cut up half a dozen leeks into two-inch lengths, boil them in the soup, and when they are tender it is ready for serving. Time, three hours or more. Probable cost, Is. Sufficient for eight or ten persons. Peas Pudding (Dr. Kitchener's recipe). — " Put a quart of spht peas into a clean cloth ; do not tie them up too close, but leave a Uttle room for them to swell; put them on to boil in cold water slowly till they are tender ; if they are good peas they wiU be boiled enough in about two hours and a half ; rub them through a sieve into a deep dish, adding to them an egg or two, an ounce of butter, and some pepper and salt ; beat them well together for about ten minutes, when these ingredients are well incorporated together ; then flour the cloth well, put the pudding in, tie it up as tight as possible, and boil it an hour longer. It is as good with boiled beef as it is with boiled pork; and why not with roasted pork ? This is a very good accompaniment to cold pork or cold beef." To increase the bulk and diminish the expense of this pudding, the economical housekeeper who has a large family to feed may add to the above ingredients two pounds of potatoes that have been boiled and well mashed. To many this mixture is more palatable than peas pudding alone. Peas -Pudding (another way). — Soak a pint of split peas over night, and remove all that are not quite good. The follow- ing morning drain them, tie them in a thick cloth, leave room for swelling, and put them into a saucepan with plenty of soft cold water. If soft water cannot be obtained half a tea-spoonful of carbonate of soda should be stirred into that in which the peas are boiled. Boil until the peas are tender, then press them through a colander, stir an ounce of butter into the pulp, with a little pepper and salt, and, if liked, two well-beaten eggs. Beat the mixture thoroughly, tie it tightly in a cloth, and boil again for one hour. If the eggs are omitted the pudding wiU have to be served in a shape, as the eggs bind it together. If the peas are not soft at the end of two hours and a half they are of inferior quality and cannot be made soft. One hour's boiling will be found sufficient for superior peas. Time, altogether, to boil, three hours and a haK. Probable cost, 5d.