Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
Peas. |
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.
|
|