CREAMED PEAS.--A cream sauce adds considerable food value and flavor
to green peas. Peas prepared in this way may be served plain, but they
can be made very attractive by serving them in croustades, as shown in
Fig. 13. As already learned, _croustades_ are cases made from large
pieces of bread that are cut any desired shape, hollowed out, and then
toasted in a hot oven or on a broiler or fried in deep fat until crisp.
CREAMED PEAS
(Sufficient to Serve Six)
2 c. shelled green peas
2 Tb. butter
2 Tb. flour
1/2 tsp. salt
Dash of pepper
1/2 c. water from peas
1/2 c. milk
Cook the peas in boiling salted water until tender, and then drain the
water from them, retaining 1/2 cupful for the sauce. Melt the butter,
add the flour, salt, and pepper, and stir in the hot liquids. Cook until
the flour has thickened and then pour over the peas. Serve hot, either
plain or in croustades.
65. PEAS IN TURNIP CUPS.--A somewhat unusual dish can be prepared by
making cups out of turnips, filling them with peas, and then pouring a
cream sauce over the peas. Besides being attractive, this combination
makes a very palatable vegetable dish.
Select a sufficient number of medium-sized white turnips. Wash them
thoroughly, and then hollow out the inside of each, leaving cup-shaped
shells about 1/4 inch thick. Cook these shells in boiling salted water
until tender, but not tender enough to break into pieces, and remove
from the water. Then, according to the directions given in Art.
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