THE GROWING OF VARIOUS VEGETABLES 



DIRECTIONS FOR COOKING PEAS 

 It is customary with most cooks to cook peas in 

 considerable water, and when done to turn off the 

 surplus water and add butter, pepper, and salt. 

 The flavour of the peas and the sweetness will be 

 better retained, however, if only sufficient water to 

 cook them is used, so that it may not be necessary 

 to discard any of it. If the pods are washed very 

 clean and are then cooked until tender and the 

 water strained from them and used to cook the 

 peas, all the sweetness and flavour will be retained. 

 After cooking, add half a cup of cream, a lump of 

 butter, and salt to taste. Salt should never be put 

 to the peas until nearly or quite done, as it has a 

 tendency to harden them. 



PEAS AS AN ENTREE 



Cut out with a cookie-cutter a round of bread 

 from an ordinary slice of bread; cut two rings 

 with a doughnut cutter; dip them in melted but- 

 ter and toast them a delicate brown in the oven or 

 fry daintily in deep fat, drying on a wire sieve ; fill 

 the cavities with tender young peas cooked in a 



delicate cream sauce. 



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