Speeding Up the Cooking
Dear Aunt Daisy, I expect you were surprised at the peas not being soaked overnight in the recipe for Pease Pudding sent in by the Johnsonville Link. Well, for the last 25 years I have not soaked peas before cooking. I worked in a restaurant’ and found that the chef never soaked peas. The secret is to rinse them well to remove any dust, and then put them right into the boiling stock. They will boil down in about 11% hours. Another wrinkle is this:-When in a hurry, put carrots, parsnips, etc., into soup whole, and your soup will not burn so easily. Then just before dishing up, you can lift these vegetables out, mash with a fork and return to soup. Bring to boil again, and you will find it just as nice as when they’ are grated, and without stirring all the time to prevent burn-
ing.
An Old Listener
(Island Bay).
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19441201.2.42.3.3
Bibliographic details
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New Zealand Listener, Volume 11, Issue 284, 1 December 1944, Page 24
Word count
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158Speeding Up the Cooking New Zealand Listener, Volume 11, Issue 284, 1 December 1944, Page 24
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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