A Handbook of Cookery for a Small House

with a slice. _147. Green Peas_ Put into a saucepan of boiling water half a vegetable dish of green peas. Add two lumps of loaf sugar, a small sprig of mint, a pinch of soda, and a flat teaspoonful of salt. Young peas should cook from twenty to thirty minutes over a clear fire with the saucepan lid off. Strain through a cullender and when dished sprinkle with a good dessertspoonful of powdered sugar; add a piece of butter about the size of a walnut and turn over with a spoon several times before serving. Bottled peas treated in this manner very closely resemble fresh peas. They must be washed in three waters before cooking. _148. Scarlet Runner and Broad Beans_ Have four pounds of beans, trim them all round with a knife to remove all the string and cut them lengthwise into thin slices. Do not put them into cold water. Have ready the saucepan three parts full of boiling water. Put in the beans with a little salt and a tiny piece of soda. Boil for twenty minutes if the beans are young and a little longer if they are not quite fresh. Strain into a cullender then into a vegetable dish. Broad beans should be treated in the same way after shucking them. Add a piece of butter when dished and sprinkle over with a little chopped parsley. Never allow vegetables of any kind to be prepared over night. It will be found that peas or beans will be hard, cabbage or other greens offensive, and potatoes become flabby. _149. Cauliflower_ Take a young cauliflower with a firm head. Take off the thick outside leaves and cut a cross on the bottom of the stump. Stand it in boiling water with the flower uppermost allowing the water to come right over it. Add some salt and a tiny bit of soda. Boil until tender (from fifteen to twenty minutes). Dish without breaking, upright in the dish. Pour half a teacupful of clarified butter over the cauliflower and dust a few rolled breadcrumbs, which have been browned in