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Green Peas
Fresh peas should not be shelled until just before the time of cooking; then wash them quickly in cold water, drain, throw into a kettle of boiling water, add a teaspoonful of salt to harden the water. This will prevent the skins from cracking. Boil rapidly from ten to twenty minutes. After they have been boiling ten minutes, take out one or two and press with a fork; if they mash easily they are done. Drain, turn into a hot dish, add a lump of butter the size of a walnut, and serve.
The great point in cooking peas is to have plenty of water, boil rapidly and drain as soon as they are done. Peas cooked in this way will retain their color and sweetness. RADISHES (Blot) Cut off the roots close to the radish. Cut off the tops about an inch from the radish. Wash clean in cold water. Take the radish with the left hand, holding it by the top; cut the skin from the top downwards, in several parts, like you cut an orange to remove the skin, without detaching it. Do the same carefully with the body of the radish, and it will look more like a rose than a radish. After having prepared two or three it will be comparatively easy. The centre leaves must be eaten as well as the body of the radish; they contain a substance that helps the digestion of the radish itself.
SUMMER SQUASH (BOILED) Pare and cut in slices three summer squashes, remove the seeds, and cut the slices in squares. Put them into a saucepan, cover with boiling water, add a teaspoonful of salt, and boil twenty minutes. When done, drain in a colander and press gently; then mash fine, turn into a strainer cloth, and squeeze until the squash is dry. Now put into a small saucepan a tablespoonful of butter and the squash, add salt and pepper to taste, stir until thoroughly heated, and serve. SUMMER SQUASH (FRIED) Pare, and cut into slices, dust with salt and pepper, dip first in egg and then in bread crumbs and fry in smoking hot fat. Serve the same as Fried Egg-Plant.
SUMMER SQUASH (STEWED) Pare, and cut in strips or eighths, throw into a kettle of boiling salted water and boil rapidly for twenty minutes; drain, lift carefully, without breaking, on to a heated dish, and pour over it Cream Sauce.
SUMMER SQUASH (STUFFED) Prepare and cook precisely the same as Stuffed Egg-Plant. BAKED TOMATOES No.
I Choose six large, smooth tomatoes. Cut a slice off the stem ends, and with your finger carefully scoop out the seeds. Mix together a half cup of finely chopped, cold, boiled ham, twelve chopped mushrooms, two heaping tablespoonfuls of stale bread crumbs, a tablespoonful of chopped parsley, a half teaspoonful of salt, a dash of cayenne, and a tablespoonful of melted butter. Fill the tomatoes with this mixture, heaping it in the centre; sprinkle over the tops with bread crumbs; place the tomatoes in a granite baking pan, baste with melted butter, and bake in a hot oven thirty minutes. When done, take them up carefully with a cake turner, and serve BAKED TOMATOES No.
No. 2 Take one quart of fresh, round, ripe tomatoes, put into a deep dish and season with salt and pepper. Bake in a quick oven thirty minutes. When done, lift carefully with a cake turner and place on a heated dish. Serve very hot.