HISTORY AND COOKERY 99 



Pea Croquettes 



Peas, thoroughly cooked and well drained, may be 

 beaten to a pulp, mixed with a little butter, pepper, 

 salt, cooked ham finely minced, herbs and breadcrumbs, 

 made into little croquettes, dipped in egg and bread- 

 crumbs and fried in boiling oil. Or the cooked and 

 pulped peas may be rubbed through a sieve, mixed with 

 butter, cream, salt and pepper, and served as a puree. 

 Pease-pudding may be made either with green peas or 

 dried split ones. In either case boil them till tender, 

 drain them and pass them through a sieve. Add and 

 thoroughly mix a little cinnamon, pepper, salt and butter 

 (an ounce to the pint), together with a sliced onion and 

 some well-beaten eggs (three to the pint). Place the 

 mixture in a screw-stoppered jar, well-buttered, and 

 cook in a bain-marie. 



To cook Pea-pods 



The pods of peas are usually wasted in this 

 country, although they are lacking neither in nourish- 

 ment nor flavour. In the case of very young pods 

 they may be cooked entire in salted boiling water, as 

 directed in dealing with shelled peas ; but in the case 

 of older pods they should be trimmed, sliced, and boiled 

 for a considerable time till thoroughly tender. Even 

 when the pods themselves are not cared for, the water in 

 which they have been boiled goes towards the making 

 of stock for vegetable soup. 



Dried Split Peas, 



and, what are very much to be preferred, dried 

 green peas, are among the most concentrated and 

 valuable of foods. A pennyworth of dried peas 

 contains in actual flesh-forming constituents the equi- 

 valent of at least a pound of beef-steak, a fact 



