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If the flavor of mint is agreeable, green peas prepared English style will undoubtedly find favor. Cook them as for green peas with butter, but, at the time the butter is added, add 1 tablespoonful of finely chopped fresh mint. Season with additional salt, if necessary, and pepper, allow all to simmer together for a few minutes, and serve. A cream sauce adds considerable food value and flavor to green peas. Peas prepared in this way may be served plain, but they can be made very attractive by serving them. As already learned, croustades are cases made from large pieces of bread that are cut any desired shape, hollowed out, and then toasted in a hot oven or on a broiler or fried in deep fat until crisp. Cook the peas in boiling salted water until tender, and then drain the water from them, retaining 1/2 cupful for the sauce. Melt the butter, add the flour, alt, and pepper, and stir in the hot liquids. Cook until the flour has thickened and then pour over the peas. Serve hot, either plain or in croustades. A somewhat unusual dish can be prepared by making cups out of turnips, filling them with peas, and then pouring a cream sauce over the peas. Besides being attractive, this combination makes a very palatable vegetable dish. Select a sufficient number of medium-sized white turnips. Wash them thoroughly, and then hollow out the inside of each, leaving cup-shaped shells about 1/4 inch thick. Cook these shells in boiling salted water until tender, but not tender enough to break into pieces, and remove from the water. Then, according to the directions given in Art. 60, cook enough green peas to fill the cups. When tender, fill the cups with the peas and over them pour a medium white sauce. Serve hot.
Many persons who cannot eat peas because of the coarse outside skins are able to digest them in the form of a pur��e. To prepare them in this way, boil fresh peas in the manner explained in Art. 60. When they are tender, force them through a pur��e sieve or a fine-mesh wire sieve. The pulp will pass through the sieve, but the coarse skins will remain. The pur��e thus made may be used for soup or in the making of a souffl��. Nothing in the way of peas is more appetizing and at the same time more easily digested than peas souffl��. This may be baked in a large baking dish, or it may be divided and baked in individual baking dishes. Melt the butter, stir in the flour, and add the heated milk. Cook until the mixture thickens and then add the peas pur��e, salt, and pepper. Separate the eggs, beat the yolks and add them to the mixture, and then fold in the stiffly beaten whites. Pour into a well-greased baking dish or individual baking dishes, place in a pan of hot water, and bake in a slow oven until set, or for 30 or 40 minutes. Serve at once. PEPPERS are one of the fruit vegetables. Some varieties of them are dried and used as a condiment, that is, to season or give relish to food, but as they are never used as a vegetable, they are not included here. It is the sweet varieties of peppers which are used as vegetables and to which reference is made in these discussions. They are valuable chiefly for two reasons: to flavor various kinds of dishes, such as entr��es, salads, etc., and to make a dish more attractive in appearance because of the contrast in color they afford. In food value, they are about equal to the various greens, but as a rule such small quantities of them are eaten that they cannot be regarded as a food. The usual way of preparing peppers as a vegetable is to stuff them and then bake them, when they will appear. The stuffing may be made of various kinds of material, such as pieces of meat, vegetables, cereals, etc., and so affords an excellent way to utilize left-overs of any of these foods. Two recipes for stuffing are here given, and either one may be used with equally good results. To prepare peppers for stuffing, wash them in cold water and remove the tops by cutting around the peppers a short distance from the stem. Remove the pulp and seeds from the inside, and wash the peppers thoroughly to make sure that no loose seeds remain. Fill with the desired stuffing, place in a shallow pan with a small amount of water, and bakeuntil the peppers are soft enough to be pierced with a fork. The water permits the peppers to steam during the first part of the cooking. Serve hot. In food value, Irish potatoes are comparatively high, being in this respect about two and one-half times as great as an equal weight of cabbage, but not quite twice as great as the various root vegetables, such as carrots, parsnips, etc. The largest amount of this food value occurs as carbohydrate in the form of starch, there being almost no fat and very little protein in potatoes. The starch granules of potatoes are larger than the starch granules of any of the cereals, the class of foods highest in this food substance, and it is the proper cooking of this starch that makes potatoes dry and mealy. Potatoes also contain a large amount of mineral salts, much of which lies directly under the skin. Therefore, the most economical way in which to prepare potatoes is to cook them with the skins on, for then all of the mineral salts are retained and none of the material is wasted. The new potato crop begins to come into the market during the summer, when potatoes are especially appetizing. However, as potatoes can be easily stored and kept very well for a considerable time, they form a large part of the winter food supply. If there is sufficient storage space, it is a wise plan to buy a large enough supply of potatoes in the fall to last for several months and then to store them for the winter. However, when this is done, care should betaken in the selection. In the first place, the outside skin should be smooth and not scaly. Then, if possible, potatoes of medium size should be selected, rather than small ones or large ones. The small ones are not so satisfactory, because of the greater proportion of waste in peeling, while the very large ones are apt to have a hollow space in the center. To judge the quality of potatoes, a few of those to be purchased should be secured and cooked before a large number of them are bought. The soil and climatic conditions affect the quality of potatoes to such an extent that a particular kind of potato which may have been excellent last year may be entirely different in quality this year. A housewife cannot, therefore, be guided entirely by her previous knowledge of a certain kind of potato. Potatoes bought in quantity should be kept in a cool place and should be excluded from the light. Such care will usually prevent them from discoloring and sprouting. In case they should sprout, the sprouts should be removed at once, for the potatoes will deteriorate rapidly with such a growth. If the potatoes freeze, they may be thawed by putting them in cold water. Such potatoes, which are characterized by a peculiar sweetish taste, should be used as soon as possible after being thawed. As has already been explained, the most economical way in which to cook potatoes is with the skins on. However, when it isdesired to remove the skins, they should be taken off as thinly as possible. New potatoes may be scraped, but completely matured potatoes that have been out of the ground for some time do not scrape easily and so should be pared thinly. Potatoes lend themselves to various methods of cookery, and this is well, for although this is a food of which most persons do not tire easily, variety in the preparation of a vegetable so commonly used as theIrish potato is very much to be desired. When cooked in the skins, potatoes may be boiled, baked, or steamed. When the skins are removed, potatoes may be cooked in these ways, as well as fried, saut��d, To read about online infidelity, persuasive advertisement and other information, visit the Knowledge Galaxy site.