Part 136 (2/2)

GREEN PEAS A LA FRANCAISE.

1134. INGREDIENTS.--2 quarts of green peas, 3 oz. of fresh b.u.t.ter, a bunch of parsley, 6 green onions, flour, a small lump of sugar, 1/2 teaspoonful of salt, a teaspoonful of flour.

_Mode_.--Sh.e.l.l sufficient fresh-gathered peas to fill 2 quarts; put them into cold water, with the above proportion of b.u.t.ter, and stir them about until they are well covered with the b.u.t.ter; drain them in a colander, and put them in a stewpan, with the parsley and onions; dredge over them a little flour, stir the peas well, and moisten them with boiling water; boil them quickly over a large fire for 20 minutes, or until there is no liquor remaining. Dip a small lump of sugar into some water, that it may soon melt; put it with the peas, to which add 1/2 teaspoonful of salt. Take a piece of b.u.t.ter the size of a walnut, work it together with a teaspoonful of flour; and add this to the peas, which should be boiling when it is put in. Keep shaking the stewpan, and, when the peas are nicely thickened, dress them high in the dish, and serve.

_Time_.--Altogether, 3/4 hour. _Average cost_, 6d. per peck.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ from June to the end of August.

VARIETIES OF THE PEA.--The varieties of the Pea are numerous; but they may be divided into two cla.s.ses--those grown for the ripened seed, and those grown for gathering in a green state.

The culture of the latter is chiefly confined to the neighbourhoods of large towns, and may be considered as in part rather to belong to the operations of the gardener than to those of the agriculturist. The grey varieties are the early grey, the late grey, and the purple grey; to which some add the Marlborough grey and the horn grey. The white varieties grown in fields are the pearl, early Charlton, golden hotspur, the common white, or Suffolk, and other Suffolk varieties.

STEWED GREEN PEAS.

1135. INGREDIENTS.--1 quart of peas, 1 Lettuce, 1 onion, 2 oz. of b.u.t.ter, pepper and salt to taste, 1 egg, 1/2 teaspoonful of powdered sugar.

_Mode_.--Sh.e.l.l the peas, and cut the onion and lettuce into slices; put these into a stewpan, with the b.u.t.ter, pepper, and salt, but with no more water than that which hangs round the lettuce from was.h.i.+ng. Stew the whole very gently for rather more than 1 hour; then stir to it a well-beaten egg, and about 1/2 teaspoonful of powdered sugar. When the peas, &c., are nicely thickened, serve but, after the egg is added, do not allow them to boil.

_Time_.--1-1/4 hour. _Average cost_, 6d. per peck.

_Sufficient_ for 3 or 4 persons.

_Seasonable_ from June to the end of August.

[Ill.u.s.tration: GREEN PEA.]

THE SWEET-PEA AND THE HEATH OR WOOD-PEA.--The well-known sweet-pea forms a fine covering to a trellis, or lattice-work in a flower-garden. Its gay and fragrant flowers, with its rambling habit, render it peculiarly adapted for such a purpose. The wood-pea, or heath-pea, is found in the heaths of Scotland, and the Highlanders of that country are extremely partial to them, and dry and chew them to give a greater relish to their whiskey.

They also regard them as good against chest complaints, and say that by the use of them they are enabled to withstand hunger and thirst for a long time. The peas have a sweet taste, somewhat like the root of liquorice, and, when boiled, have an agreeable flavour, and are nutritive. In times of scarcity they have served as an article of food. When well boiled, a fork will pa.s.s through them; and, slightly dried, they are roasted, and in Holland and Flanders served up like chestnuts.

BAKED POTATOES.

1136. INGREDIENTS.--Potatoes.

[Ill.u.s.tration: BAKED POTATOES SERVED IN NAPKIN.]

_Mode_.--Choose large potatoes, as much of a size as possible; wash them in lukewarm water, and scrub them well, for the browned skin of a baked potato is by many persons considered the better part of it. Put them into a moderate oven, and bake them for about 2 hours, turning them three or four times whilst they are cooking. Serve them in a napkin immediately they are done, as, if kept a long time in the oven, they have a shrivelled appearance. Potatoes may also be roasted before the fire, in an American oven; but when thus cooked, they must be done very slowly. Do not forget to send to table with them a piece of cold b.u.t.ter.

_Time_.--Large potatoes, in a hot oven 1-1/2 hour to 2 hours; in a cool oven, 2 to 2-1/2 hours.

_Average cost_, 4s. per bushel.

_Sufficient_.--Allow 2 to each person.

_Seasonable_ all the year, but not good just before and whilst new potatoes are in season.

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