The 1918 Fanny Farmer Cookbook

Peas

Peas contain, next to beans, the largest percentage of proteid of any of the vegetables, and

when young are easy of digestion. They appear in market as early as April, coming from

Florida

and California, and although high in price are hardly worth buying, having been picked so

Native peas may be obtained the middle of June, and last until the first of September. The

long.

early

June are small peas, contained in a small pod. McLean, the best peas, are small peas in large

flat pods. Champion peas are large, and the pods are well filled, but they lack sweetness.

Marrowfat peas are the largest in the market, and are usually sweet.

Boiled Peas

Remove peas from pods, cover with cold water, and let stand one−half hour. Skim off

undeveloped peas which rise to top of water, and drain remaining peas. Cook until soft in a

small quantity of boiling water, adding salt the last fifteen minutes of cooking. (Consult Time

Table for Cooking, p.28). There should be but little, if any, water to drain from peas when

they

are cooked. Season with butter, salt, and pepper. If peas have lost much of their natural

sweetness, they are improved by the addition of a small amount of sugar.

Creamed Peas

Drain Boiled Peas, and to two cups pea add three−fourths cup White Sauce II. Canned peas

are often drained, rinsed, and reheated in this way.

Pea Timbales

Drain and rinse on can peas, and rub through a sieve. To one cup pea pulp add two beaten

eggs, two tablespoons melted butter, two−thirds teaspoon salt, one−eighth teaspoon pepper,

few grains cayenne, and few drops onion juice. Turn into buttered moulds, set in pan of hot

water, cover with buttered paper, and bake until firm. Serve with one cup white sauce to

which

is added one−third cup canned peas drained and rinsed.

Stuffed Peppers I

green peppers

/3 cup Brown

Sauce

Chapter XIX − VEGETABLES

346