Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

and pepper and dot with bits of butter. Cover with a very thin layer of crumbs moistened with milk. Put in more seasoned onions and more crumbs, and proceed in this way until the dish is full. Then pour in carefully a little cream, cover and bake for half an hour; uncover and brown. Onion custard Cook the onions tender in two waters; drain, and lay in a deep pudding-dish. Thicken a pint of hot milk with a teaspoonful of corn-starch rubbed into two teaspoonfuls of butter and gradually pour this white sauce upon two beaten eggs. Season with pepper and salt and pour the mixture about the onions. Bake until the custard is set. GREEN PEAS They lose sweetness with every hour—I might say with every minute—that passes after they have been picked. The passage from garden to kitchen and from pod to pot should be made as short as possible. As you shell throw them into cold water, not holding them in the hand until they are heated and moist. As soon as the last is shelled, drain and cook. Boiled green peas Shell and lay in cold water for ten minutes. Drain, turn into slightly salted boiling water and cook for about twenty-five minutes, or until very tender, but not broken. Drain in a colander, put into a dish, stir into the peas a lump of butter, and sprinkle very lightly with salt and pepper. Green pea pancakes Boil a pint of shelled peas, and mash while hot, adding a tablespoonful of butter and salt and pepper to taste. Now beat in two whipped eggs, a half pint of milk and five tablespoonfuls of prepared flour. Beat hard and fry on a hot griddle. A soapstone griddle is best. Then they are baked—not fried. Green pea soufflé Boil a pint of shelled peas until very tender, and mash with two tablespoonfuls of melted butter. Beat three eggs light and stir into them a pint of milk and the mashed peas. Season with salt and pepper, beat hard and turn into a greased pudding-dish. Bake, covered, for twenty