Modern cookery for private families

À LA FRANÇAISE, OR FRENCH FASHION. (ENTREMETS). Throw a quart of young and freshly-shelled peas into plenty of spring water with a couple of ounces of butter, and with the hand work them together until the butter adheres well to the peas; lift them out, and drain them in a cullender; put them into a stewpan or thick saucepan without any water, and let them remain over a gentle fire, and be stirred occasionally for twenty minutes from the time of their first beginning to simmer; then pour to them as much boiling water as will just cover them; throw in a small quantity of salt, and keep them boiling quickly for forty minutes: stir well amongst them a small lump of sugar which has been dipped quickly into water, and a thickening of about half an ounce of butter very smoothly mixed with a teaspoonful of flour; shake them over the fire for two minutes, and serve them directly heaped high in a very hot dish; there will be no sauce except that which adheres to the peas if they be properly managed. We have found marrowfats excellent, dressed by this receipt. Fresh and good butter should be used with them always. Peas, 1 quart; butter, 2 oz.: 20 minutes. Water to cover the peas; little salt: 40 minutes. Sugar, small lump; butter, 1/2 oz.; flour, 1 teaspoonful: 2 minutes. GREEN PEAS WITH CREAM. (ENTREMETS.) Boil a quart of young peas perfectly tender in salt and water, and drain them as dry as possible. Dissolve an ounce and a half of butter in a clean stewpan, stir smoothly to it when it boils a dessertspoonful of flour, and shake these over the fire for three or four minutes, but without allowing them to take the slightest colour; pour gradually to them a cup of rich cream, add a small lump of sugar pounded, let the sauce boil, then put in the peas and toss them gently in it until they are very hot: dish, and serve them quickly. Peas, 1 quart: 18 to 25 minutes. Butter, 1-1/2 oz.; flour,