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#40 - PEAS

Size: 5" x 3"
Copyrighted: 1889
Lithographer: Knapp & Co.

NOTE: Two very distinct border colors
Pea pods Pea pods
          (Seems to be on cards with black text on back.) (Seems to be on cards with blue text on back.)          

Reverse - Text

Left half:   THE FOUR POINTS
Right half:


PEA SOUP.--Take three pounds of old peas and soak them in nice clear water over night. In the morning put them in the pot with two pounds of lean beef and four quarts of water. Cook for six hours, and add more water if too thick. Season well with pepper, salt and soup vegetables. About half an hour before serving strain it first through a colander, then through a sieve.

GREEN PEAS.--Stew the peas in butter; they will produce a juice of themselves; after stewing a little, dredge a little fine meal and moisten with rich broth; add sugar and salt to your taste, and let the whole stew well. Before serving, add a little milk, and let it cook for an instant. Peas cooked in this manner are generally served with roast fowls.

STEWED PEA-PODS.--Take the sugar-pea when young, pare off the outer edges of the pods, carefully removing the strings; then put them into good gravy, and thicken with a little butter and flour, letting then stew until quite tender.