This section is from the book "Hints To Housewives On How To Buy, How To Care For Food", by Mayor Mitchel's Food Supply Committee. Also available from Amazon: Hints to Housewives on How to Buy, How to Care for Food.
Pea Timbales. Drain and rinse one can peas, and rub through a sieve. To one cup pea pulp add two beaten eggs, two tablespoons melted butter or drippings, two-thirds teaspoon salt, one-eighth teaspoon pepper, few grains cayenne, and a few drops onion juice. Turn into greased moulds, set in pan of hot water, cover with greased paper, and bake until firm. Serve with one cup white sauce to which is added one-third cup canned peas drained, rinsed and cooked slowly for fifteen minutes.
2 cups of boiled peas 3/4 cup white sauce
Cook the peas; add them to the white sauce and then cook gently for about two minutes. If left-over peas are used, heat slightly before adding to the white sauce.
Cold cooked green peas Cold boiled potatoes
Cut potatoes into dice. Mix peas and potatoes together with mayonnaise dressing, then serve on lettuce leaves.