60, cook
enough green peas to fill the cups. When tender, fill the cups with the
peas and over them pour a medium white sauce. Serve hot. 66. PEAS
PUREE.--Many persons who cannot eat peas because of the coarse outside
skins are able to digest them in the form of a puree. To prepare them in
this way, boil fresh peas in the manner explained in Art. 60. When they
are tender, force them through a puree sieve or a fine-mesh wire sieve.
The pulp will pass through the sieve, but the coarse skins will remain.
The puree thus made may be used for soup or in the making of a souffle.
67. PEAS SOUFFLE.--Nothing in the way of peas is more appetizing and at
the same time more easily digested than peas souffle. This may be baked
in a large baking dish, or it may be divided and baked in individual
baking dishes.
PEAS SOUFFLE
(Sufficient to Serve Six)
2 Tb. butter
2 Tb. flour
1/2 c. milk
1 c. peas puree
1/2 tsp. salt
Dash of pepper
2 eggs
Melt the butter, stir in the flour, and add the heated milk. Cook until
the mixture thickens and then add the peas puree, salt, and pepper.
Separate the eggs, beat the yolks and add them to the mixture, and then
fold in the stiffly beaten whites. Pour into a well-greased baking dish
or individual baking dishes, place in a pan of hot water, and bake in a
slow oven until set, or for 30 or 40 minutes. Serve at once.
PEPPERS AND THEIR PREPARATION
68. PEPPERS are one of the fruit vegetables. Some varieties of them are
dried and used as a condiment, that is, to season or give relish to
food, but as they are never used as a vegetable, they are not included
here.
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