GREEN PEAS

Wairarapa Times-Age, 28 October 1939, Page 10

GREEN PEAS

WILL SOON BE HERE. RIGHT AND WRONG WAY OF * COOKING. There is a right and wrong way of cooking peas. Shell the peas, choosing crisp, fresh pods of a bright green colour, and to obtain all the nourishment from the peas don’t unless you intend to keep the water in which they are boiled as a foundation for soup. Otherwise steam them, tnd thus retain all their good qualities. To boil peas add to the water a lump of sugar and a sprig of mint. Put in a little salt only a few minutes before they are ready. Let the water boil before putting in the peas, then simmer slowly for about 15 minutes or longer if 'it is necessary and strain. Put the* peas in a hot dish and add a liberal amount of butter and a sprinkling of pepper. With poached eggs on top, they make an appetising and nourishing dish—otherwise they are served as an accompaniment to meat. If any peas are left to become cold, they make a pleasing addition to a salad, mixed with mayonnaise or salad cream. The French way of serving peas is delicious. After they are strained, and while still in the saucepan, some finely chopped parsley is added and a goodsized piece of butter with seasoning. The peas are served as hot as possible. To steam peas, place them in a bowl or an earthenware jar. Add salt, a sprig of mint, and a piece of butter. Cover the bowl or jar and steam inboiling water until ready. Serve as before in a hot dish.