American mode: First boil the pods, which are sweet and full of flavor, in a little water; skim them out, and add the pease, which boil until tender; add then a little butter, cream, pepper, and salt. If they are served as a garnish, do not add the juice; but, if served alone, the juice is a savory addition. Time to cook, about half an hour.

The American canned pease should be rinsed before cook-ing, as the juice is generally thick. The pease are then thrown into a little boiling water seasoned with salt, and a little sugar; butter is added when done.

English mode: Throw the pease into boiling water, with some lettuce leaves and a sprig of mint in the bottom of the stew-pan. To each quart of pease allow two table-spoonfuls of butter and a lump of loaf-sugar; cover the stew-pan close-ly, and boil until they are tender - thoroughly done; then sepa-rate the pease from the other ingrredients, sending them only to the table. This cooking of pease with mint (universally done in England) is a good way of utterly destroying the deli-cious natural flavor of the pea.


Having washed it thoroughly, put it into just enough salt-ed boiling water to cover it. When it is tender, squeeze out all the water, and press it through a colander; then sauté it a few minutes, with a little butter, pepper, and salt. Serve with sliced, hard - boiled eggs on top; or, if it is used as a garnish for lamb, add a little lemon-juice and a spoonful of stock. Or, it is nice served as a course by itself, arranged on a platter as follows:

Spinach 118

Put a circle of thin slices of buttered toast (one slice for each person at table) around the dish, and on each slice put a cupful of spinach, neatly smoothed in shape. Press the half of a hard-boiled egg into the top of each pile of spinach, leaving the cut part of the egg uppermost.


String, and cut each bean crosswise into two or three pieces. Put them, with a little pork, into boiling water, and when boiled tender drain them. Put into a stew-pan a cupful of cream, a small piece of butter rubbed in an even tea-spoonful of flour, pepper, and salt. When hot, add the beans (say one pint), and stew them a few moments before serving.

String-beans in Salad (see Salads, page 226).

Lima Beans (London Cooking-Teacher)

Put a pint of the shelled beans into boiling water slightly salted, adding two or three slices of onion. When tender, drain them. Put butter the size of an egg into a heated saucepan, and when it is hot add an even table-spoonful of minced onions, which cook well; then put in the beans; add enough water (or, better, stock) to keep them moist. Keep them at the side of the fire about a quarter of an hour, as it takes them some time to soak; just before taking them out, add a small handful of minced parsley. Do not cook them much after adding: the parsley, as that spoils its color.