They require long slow cooking and are
improved if they are first parboiled in water to which a pinch of soda
has been added. They are not used extensively except in the making of
soups or occasionally for a puree or a souffle, but as they are very
high in food value and can be used as a meat substitute, they should
have a prominent place in the dietary of most families. Many of the ways
in which dried beans and lentils are prepared are fully as applicable in
the case of dried peas.
62. GREEN PEAS WITH BUTTER.--When peas are young and tender, no more
appetizing way to prepare them can be found than to boil them and then
serve them with butter.
Select fresh green peas with full pods, wash in cold water, and remove
the peas from the shells. Put to cook in enough boiling salted water to
cover well, and cook until tender. Pour off all but a small amount of
the water, using the part poured off for making soup or sauce. Add 1
tablespoonful of butter for each four persons to be served, and season
with additional salt if necessary and a dash of pepper. Serve hot.
63. GREEN PEAS ENGLISH STYLE.--If the flavor of mint is agreeable, green
peas prepared English style will undoubtedly find favor. Cook them as
for green peas with butter, but, at the time the butter is added, add 1
tablespoonful of finely chopped fresh mint. Season with additional salt,
if necessary, and pepper, allow all to simmer together for a few
minutes, and serve.
[Illustration: FIG. 13]
64.
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