Baked Peas

Stew or saute 1 onion in 2 tablespoons of fat, or cooking oil. butter, or equal parts butter and lard. Add a qt. of green peas, with water or milk to cover. If canned peas are used, take their own liquor. Season with salt, pepper, and celery tops. Bake 1 hr. - Mabel Sturtevant, 105 S. Dearborn St., Chicago. 111.

Green Peas And Carrots

Take the green peas, after shelling and cleaning, and to 1 qt. of peas, take 1/2 a qt. of young carrots, cleaned, and cut into small pieces. Boil together in water enough to cover, add butter and salt to taste, a very little flour to thicken it, and some fine cut parsley at the last. - Mrs. Lee L. Lamping, 801 S. Kedzie Ave., Chicago, 111.

Dried Pea Croquettes

Put 1 cup of dried peas in cold water or broth, let cook for 1 1/2 hrs., or until tender, then strain and Mash. Add to them 1 finely minced onion, which ha? been fried 10 minutes, in 1 tablespoon of butter, salt, pepper, 2 tablespoons of flour, 2 eggs, and breadcrumbs, made stiff enough to make into croquettes or flat cakes. roll in crumbs, and fry a golden brown in deep fat. Serve with onion, tomato, or mint sauce. - Mrs. Joseph Merrill, 5010 Wentworth Ave., Chicago, 111.

Duchesse Peas

Mash 6 boiled potatoes, add salt and pepper to taste, 2 tablespoons of melted butter, yolks of 4 eggs, 4 teaspoons of grated cheese, 2 tablespoons of cream; mould in oblong wells, brush with egg, bake a delicate brown, fill cavities with hot, seasoned French peas. - Eloise Jennings, Winnetka, 111.

Pea Fritters

Cook a qt. of shelled peas until soft in boiling salted water. Drain, Mash, and add 2 tablespoons of butter, and salt to season. Beat 4 eggs with 1 1/2 cups of milk, and add 1 cup of flour in which has been sifted a teaspoon of baking powder and a pinch of salt. Beat the mashed peas by spoonfuls into the batter, and fry on a hot griddle. - Mrs. Ernest Messner, 6117 Champlain Ave., Chicago, 111.

Green Peas

If the pods are tender and green, wash and put on in cold water; boil 10 minutes. Skim out, into this put the peas, boil 1/2 hr. - Mrs. D. E. Gentry, Glencoe, 111.

Green Peas With Ham

Cut 1/2 a lb. of raw ham into dice. Parboil, drain, and fry. Dredge with flour, and add 3 pts. of shelled peas, 3 sprigs of parsley, and 2 green onions. Add salt and pepper to season, cover, and cook slowly for 1/2 an hr. Remove the parsley and onions, skim off the fat, and serve. Diced salt pork may be used instead of the ham, and a pt. of water added with the peas. - Mrs. Chas. A. Nelson, 4860 Kenmore Ave., Chicago, 111.

Pea Loaf

Soak 4 cups of split peas over night. In the morning put them with a small onion in a farnia kettle with just enough water to cover, and boil until soft. Drain and pulp through a colander. Beat in a tablespoon of butter, pepper, salt and 3 eggs. Boil in buttered mould or floured cloth 1 hr. Turn out and cut in slices on the table. - Mrs. E. D. Kelley, Winnetka, 111.