Young Green Peas; Young Green Corn; Beets

Young Green Peas

These are very rich in water, and contain sugar and a little mineral matter. They take no part whatever in body building-. They are palatable and easy of digestion, and for this reason make a nice addition to the food of an invalid or child; even young children may eat fresh green peas if they are carefully boiled and pressed through a sieve.

How To Cook Green Peas

The sweetness and flavor of green vegetables depend entirely on careful cooking.

Shell the peas, throw them into cold water for twenty minutes, and drain. Put a leaf of lettuce, if you have it, in the bottom of a saucepan, and add just enough water to keep the peas from scorching. Add to the water a half tea-spoonful of salt, put in the peas, cover the kettle and cook about twenty minutes, or until the peas are tender. Very young peas will cook in ten minutes. When done, drain; if properly cooked, the kettle will be almost dry. To each half pint of peas add a teaspoonful of butter and a half teaspoonful of sugar, or you may add cream in the place of butter. Serve at once.

For people who are inclined to indigestion the peas should be pressed through a sieve, reheated over hot water and served quickly.

How To Cook Canned Peas

Turn the peas from the can into a sieve, wash them under the cold water spigot; reheat, season and serve-

Boiled Peas In Turnip Cups

To give variety peas may be served in bread patties Or turnip cups.

Select a small white turnip, pare it carefully, cut off the stem end, scoop out the center, throw it into unsalted water and cook slowly until white and transparent. Drain, stand it on a paper doily in a dish and fill it with nicely cooked peas; put a sprig of parsley at the bottom and it is ready to serve.

Young Sweet Corn

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Young sweet corn should be freshly picked, husked and thrown into boiling water. It should not boil over two minutes, and should be served at once. To eat, score down the center of each row of grains and press out the pulp. Corn does not, however, play a large part in diet for the sick.

Corn Boiled In The Husks

In cases of continued feeding where one's brain is constantly racked for variety, this makes a pretty vegetable.

Open carefully at the top, remove every particle of silk, strip off the heavy husks from the outside, leaving the cob covered with about two layers of the young light husks; cut the end of the husks even. Have ready a kettle of boiling water, put in the corn, and after the water begins to boil, boil five minutes; lift with a skimmer and place it on a folded napkin; do not remove the husks.

To eat, pull down the husks, score each row of grains through the center, spread the corn lightly with butter, dust with salt, and with the teeth press out the center of the grains, leaving the hulls on the cob. Fresh, carefully-cooked corn, eaten in this way will rarely ever produce indigestion.

How To Stew Corn

Score down the center of the grains and press out the pulp; put this in a small bowl, stand the bowl in a saucepan of boiling water, cover and cook ten minutes. Add a little salt and butter, and serve.

Beets (Beta Vulgaris, Linn.)

The ordinary beet root contains a considerable amount of sugar. When young and tender it is palatable, but rather indigestible, hence it plays no part in diet for the sick.