European and American cuisine

Green Peas à l'Allemande.— Shell V, peck fresh green peas, place them in a saucepan over the fire, barely cover with boiling water, add 1 tablespoonful sugar, and cook till tender ; then add 1 even teaspoonful salt. Mix 1 tablespoonful butter with 1 teaspoonful flour, add it to the peas, stir and cook for a few minutes ; taste ; if necessary, add more salt; add last 1 tablespoonf ul fine-chopped parsley, and serve. Stewed Peas and Carrots à l'Allemande.— Clean and cut into slices 3 or 4 carrots, lay several slices over one another, and cut them into fine narrow strips, like straws, then measure ; there should be 1 pint. Place in a saucepan over the fire, cover with boiling water, add 1 tablespoonf ul sugar, and cook 30 minutes ; then add 1 pint of fresh green shelled peas, cook 20 minutes ; season with 1 teaspoonful salt; mix 1 tablespoonf ul butter with Yj tablespoonf ul fiour, add it to the vegetables, stir and cook 3 minutes ; add 2 tablespoonfuls cream or a little unsweetened condensed milk, add last 1 tablespoonf ul fine-chopped parsley ; taste, and if necessary add more salt, then serve. Green Peas à l'Américaine.— Shell Y» peck fresh green peas, place them in a saucepan over the fire, cover with boiling water; add 1 teaspoonful sugar, cook till nearly done, then add 1 teaspoonful salt, and cook a few minutes longer ; add 1 tablespoonful butter, stir until melted, then serve. (Care must be taken not to have too much liquid on the peas.) Another way is to boil the peas as aboTe, and when done, drain and return them to saucepan, add 1½ ounce butter, toss for a few minutes, then serve. Green Peas à l'Anglaise.— Shell Vt peck fresh green peas, place them in a saucepan, cover with boiling water, add 1 sprig of mint, 1 teaspoonf ul salt, and cook till tender ; remove the mint. Mixadd 1 tablespoonful butter with Yt teaspoonful flour ; add it to the peas, stir and cook 3 minutes ; season to taste with salt, and serve. The flour may be omitted. Green-pea Purée. Place 1½ pint shelled green peas in a saucepan, cover with boiling water, add 1 teaspoonful sugar, and boil till tender ; drain and press through a sieve ; melt 1 tablespoonful butter, add Yt tablespoonful flour, stir and cook 3 minutes; add Yt cupful milk, 1 even teaspoonful salt, cook for a few minutes ; add the puree of peas and Yt gill of cream, mix all well together, and use as directed in previous recipe. CARROTS, TURNIPS, Etc. Carrot Balls. — Scrape and wash 4 large carrots, cut them into round balls with a vegetable cutter, then measure (there should be 1 pint). Place in a saucepan over the fire, cover with boiling water ; add 1 teaspoonful sugar, and cook till done ; then add Yt teaspoonful salt, cook for a few minutes ; drain off the water, add Yt ounce butter, toss a few minutes over the fire, and use for garnishing. Stewed Carrots à l'Allemande.— Scrape and clean 3 to 4