The amount found in green peas is
sufficient to be of importance in the diet, but the percentage of this
substance is so great in dried peas that they may be used very
satisfactorily as a meat substitute.
60. GREEN PEAS.--Numerous varieties of green peas are found on the
market. A few of them are cooked in the pods, especially when the peas
are very young, and are eaten pods and all, just as are string beans.
Most of them, however, are allowed to mature further and only the peas
are eaten, the shell being discarded.
When green peas are purchased, they are always found in the pods. For
the peas to be most satisfactory, the pods should be fresh and green and
should appear to be well filled. Flat-looking pods mean that the peas
have not matured sufficiently. After being purchased, the peas should
not be removed from the pods until they are to be cooked. However, if it
is necessary that they stand for any length of time after they are
shelled, they should be kept in a cool place in order to prevent them
from shriveling. Their cooking is similar to that of any other fresh
vegetable; that is, they should be cooked in boiling salted water in a
covered vessel until they are tender enough to be easily crushed between
the fingers or pierced with a fork. With this preliminary preparation,
they may be dressed in any desirable manner.
61. DRIED PEAS.--Dried peas, because of their nature, require a
different kind of preparation from green peas. In fact, their cooking is
similar to that of dried beans.
Pages:
243
244
245
246
247
248
249
250
251
252
253
254
255
256
257
258
259
260
261
262
263
264
265
266
267