1559.—PEAS, TINNED, TO DRESS.
Ingredients.—1 pint of preserved peas, butter, mint, sugar, salt and pepper.
Method.—Strain the liquor from the peas, and wash and drain them well. Have ready a saucepan of boiling water, add 2 or 3 sprigs of mint, and when they have infused for 5 minutes, put in the peas, together with a little salt and a good pinch of sugar. Let the peas remain in the water for a few minutes, then drain them well, sprinkle them with pepper, and add a little cold butter. Or, instead of serving them plainly, dress them as directed under the heading Peas. When fresh mint is not procurable, serve the peas sprinkled with powdered mint.
Time.—To heat the peas, about 10 minutes. Average Cost, 9d. to 10d. Seasonable at any time.
1560.—PEASE PUDDING.
Ingredients.—1½ pints of split peas, 2 ozs. of butter, 2 eggs, pepper and salt to taste.
Method.—Put the peas to soak over night in water, and float off any that may be worm-eaten or discoloured. Tie them loosely in a clean cloth, leaving a little room for them to swell, and put them on to boil in cold rain-water, allowing 2½ hours after the water has simmered up. When the peas are tender, well rub them through a colander with a wooden spoon, and add the butter, eggs, pepper and salt. Beat all well together for a few minutes, until the ingredients are well incorporated, then tie them tightly in a floured cloth, and boil the pudding for another hour. Turn it on to the dish, and serve very hot.
Time.—Altogether, about 3½ hours. Average Cost, 7d. Sufficient for 5 or 6 persons. Seasonable at any time.
1561.—POTATOES, BAKED (Fr.—Pommes de Terre.)
Ingredients.—Potatoes.
Method.—Choose large potatoes, as much of a size as possible; wash them in lukewarm water, and scrub them well, for the brown skin of a baked potato is by many persons considered the better part of it. Put them in a moderate oven, and bake them for about 2 hours, turning them 3 or 4 times while they are cooking. Serve them in a napkin immediately they are done, for, if they are kept a long time in the oven they will have a shrivelled appearance. Potatoes may also be roasted before the fire in an American oven; but when thus cooked, they must be done very slowly.
Time.—From 1 to 2 hours, according to size. Average Cost, 1d. per lb. Seasonable all the year.
