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

minutes; uncover and brown. Serve this soufflé as soon as it is removed from the oven. Green pea fritters Shell enough peas to make a quart without the pods. Lay the peas in cold water for a half hour; put over the fire in two quarts of boiling salted water and cook for half an hour, or until very tender, but not broken. Drain free of water, turn into a bowl and mash soft with two tablespoonfuls of butter and with salt to taste. Beat four eggs very light, add to them three gills of milk and a cupful of flour with which has been sifted a teaspoonful of baking-powder and a half teaspoonful of salt. Stir the mashed peas by the great spoonful into this mixture and beat until you have a smooth, light green batter. Have your soapstone griddle very hot and drop your batter by the spoonful upon this. When done on one side turn and bake to a delicate brown. Serve very hot as a vegetable to accompany any kind of meat or poultry. [Illustration: TOAST AND ANCHOVIES GARNISHED WITH LEMON STUFFED TOMATOES GARNISHED WITH RICE AND SHREDDED LEMON GREEN PEAS GARNISHED WITH POTATOES] Green pea croquettes Peas that are getting hard will do for these. Boil in just enough salted water to cover them well. While hot, run through the vegetable press. Beat to a smooth paste with a tablespoonful of butter and two of flour. Pepper and salt to taste, drop in a dash of onion juice; lastly, beat in a well-whipped egg. Stir in a vessel set within another of boiling water until hot all through, and set away until cold and stiff. Mold then into croquettes, dip in beaten egg and cracker-crumbs; leave on ice for half an hour before frying in boiling deep cottolene or other fat. Drain and serve very hot. You may use canned peas if you can not get fresh. PEPPERS The large, green peppers, known to the green-grocer as “sweet peppers,” have grown rapidly into favor as a fresh vegetable, within the last decade. They must be