PATTIES OF FRESH GREEN PEAS.— Use fresh green
peas, boiled, or canned French peas; reheat in white sauce, and use
to fill patties or timbale cases. A little finely chopped mint mayj
be added to the sauce, if liked. — Mrs. C. E. Olson, 3523 Prairie
Ave., Chicago, 111.
PEA PUDDING. — Soak a qt. of dried peas over night. In the;
morning, cook until soft in water to cover, with a small onion.
Drain, rub through a colander, and beat in a tablespoon of butter,
pepper and salt to season✪ Green Peas with Ham, and 3 eggs, well beaten. Boil in a but-
tered mould for an hr., turn out, and serve in slices. — Mrs. H. W.
Phelps, 1733 Kenilworth Ave., Chicago, 111.
PEAS AND RICE.— Put % cup of butter into a frying-pan,
add 1 cup of well washed rice, and cook until the rice is golden
brown, stirring constantly. Add 1 qt, of boiling water, and a can
of peas, drained, or an equal quantity of s'helled peas. Season with
a pinch of salt, and add sugar to taste✪ Peas and Rice. Put into a baking-dish,
and bake until the rice is tender, and serve in the same dish. — Mrs.
H. W. Phelps, 1733 Kenilworth Ave., Chicago, 111.
COOK COUNTY COOK BOOK 409
STEAMED PEAS.— Put shelled green peas into a covered
saucepan, put into a steamer, and cook over boiling water until
tender. Season when done, and add a little hot milk or cream..
Or, add a little 'butter, pepper and salt✪ Steamed Peas before cooking. — Mrs. C. S.
Raymond, 3225 Evanston Ave., Chicago, 111.
STEWED PEAS WITH BACON.— Cook a pt. of peas until
tender in warm water to cover, with a slice of bacon, chopped fine.
Drain off nearly all the water, season with salt and pepper, add a
teaspoon of butter, and a cup of boiling cream✪ Stewed Peas with Bacon. — Mrs. Ida M. Sey-
mour, 5126 Indiana Ave., Chicago, 111.
STEWED PEAS AND LETTUCE.— Boil 1 pt. of shelled
green peas and 2 heads of lettuce, cut small, until tender. Put in
as little water as possible and not burn, add a pincJi of salt and
another of sugar. When done, stir in the well-beaten yolk of 1
egg, 2 tablespoons of cream and a dash of pepper. Do not allow
to boil after the egg is added. Serve hot.^ — Mrs. E. D. Kelley,
Winnetka, 111.
PEAS IN TURNIP CUPS.— Peel small, white turnips, and
boil until tender, in salted water to cover. Drain, cut a slice from
the top of each, and scoop out the center, making a cup. Put a
bit of butter, and pepper into each cup, and fill with creamed peas,
prepared according to directions previously given✪ Peas in Turnip Cups. Garnish with
sprigs of parsley, or sprinkle with minced parsley. Canned peas
can be used. — Mrs. J. M, Cutler. 6143 Lexington Ave., Chicago, 111.
PEPPERS WITH CORN.— Cut a slice from the end of sweet
peppers, remove the inside, and fill with canned corn, well salted✪ Peppers with Corn.
Replace the ends and bake. Peppers, like tomatoes, may be filled
in so many ways that it is useless to endeavor to enumerate them,
for the ingenious cook can multiply them without end. — Mrs.
Amelia Edison. 4356 Berkeley Ave., Chicago, 111.
FRIED PEPPERS.— Cut open lengthwise, and extract all
seeds, and tough white fibre. Slice crosswise. Lay in cold salted
water for 10 minutes, then wipe dry. Melt 4 tablespoons of butter
in a frying-pan, and saute the sliced peppers in this. Lay about
broiled steak or chops. — Mrs. Geo. H. Harper, 6212 Ellis Ave..
Chicago, 111.
410 VEGETABLES
Page 281 · 13 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
PATTIES OF FRESH GREEN PEAS.— Use fresh green peas, boiled, or canned French peas; reheat in white sauce, and use to fill patties or timbale cases. A little finely chopped mint may be added to the sauce, if liked. — Mrs. C. E. Olson, 3523 Prairie Ave., Chicago, 111.
PEA PUDDING. — Soak a qt. of dried peas over night. In the; morning, cook until soft in water to cover, with a small onion. Drain, rub through a colander, and beat in a tablespoon of butter, pepper and salt to season, and 3 eggs, well beaten. Boil in a buttered mould for an hr., turn out, and serve in slices. — Mrs. H. W. Phelps, 1733 Kenilworth Ave., Chicago, 111.
PEAS AND RICE.— Put % cup of butter into a frying-pan, add 1 cup of well washed rice, and cook until the rice is golden brown, stirring constantly. Add 1 qt, of boiling water, and a can of peas, drained, or an equal quantity of s'helled peas. Season with a pinch of salt, and add sugar to taste. Put into a baking-dish, and bake until the rice is tender, and serve in the same dish. — Mrs. H. W. Phelps, 1733 Kenilworth Ave., Chicago, 111.
STEAMED PEAS.— Put shelled green peas into a covered saucepan, Put into a steamer, and cook over boiling water until tender. Season when done, and add a little hot milk or cream. Or, add a little butter, pepper and salt before cooking. — Mrs. C. S. Raymond, 3225 Evanston Ave., Chicago, 111.
STEWED PEAS WITH BACON.— Cook a pt. of peas until tender in warm water to cover, with a slice of bacon, chopped fine. Drain off nearly all the water, season with salt and pepper, add a teaspoon of butter, and a cup of boiling cream. — Mrs. Ida M. Seymour, 5126 Indiana Ave., Chicago, 111.
STEWED PEAS AND LETTUCE.— Boil 1 pt. of shelled green peas and 2 heads of lettuce, cut small, until tender. Put in as little water as possible and not burn, Add a pinch of salt and another of sugar. When done, stir in the well-beaten yolk of 1 egg, 2 tablespoons of cream and a dash of pepper. Do not allow to boil after the egg is added. Serve hot. — Mrs. E. D. Kelley, Winnetka, 111.
PEAS IN TURNIP CUPS.— Peel small, white turnips, and boil until tender, in salted water to cover. Drain, cut a slice from the top of each, and scoop out the center, making a cup. Put a bit of butter, and pepper into each cup, and fill with creamed peas, prepared according to directions previously given. Garnish with sprigs of parsley, or sprinkle with minced parsley. Canned peas can be used. — Mrs. J. M, Cutler. 6143 Lexington Ave., Chicago, 111.
PEPPERS WITH CORN.— Cut a slice from the end of sweet peppers, remove the inside, and fill with canned corn, well salted. Replace the ends and bake. Peppers, like tomatoes, may be filled in so many ways that it is useless to endeavor to enumerate them, for the ingenious cook can multiply them without end. — Mrs. Amelia Edison. 4356 Berkeley Ave., Chicago, 111.
FRIED PEPPERS.— Cut open lengthwise, and extract all seeds, and tough white fibre. Slice crosswise. Lay in cold salted water for 10 minutes, then wipe dry. Melt 4 tablespoons of butter in a frying-pan, and saute the sliced peppers in this. Lay about broiled steak or chops. — Mrs. Geo. H. Harper, 6212 Ellis Ave.. Chicago, 111.
Records on this page
Green Peas with HamPatties of Fresh Green PeasPea PuddingPea PuddingPeas and RiceStewed Peas and LettuceSteamed PeasStewed Peas with BaconVariation II (Sliced Potatoes)Peas in Turnip CupsPeppers with CornFried PeppersStuffed Peppers