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Some Kitchen Kinks: Peas

Every locality produces some wild plants that are safe and pleasant to use as greens. It is important, however, that the wild greens shall be gathered by persons who are familiar with the plants.* PEAS Green Peas. This vegetable should be gathered when the seeds are about half grown, and it should be cooked as soon as possible after gathering. When the peas are thus young and tender they are best simply boiled and seasoned with salt and good butter. Some varieties of peas lack sweetness, and in this case a little sugar in the water in which they are cooked improves the flavor. Overcooking spoils the color and flavor of the vegetable. Peas should always be boiled slowly, and with the cover partially off the stewpan. It is impossible to give the exact time of cooking this vegetable, since so much depends upon the maturity of the peas, the length of time they have been picked, etc. Young, tender peas will generally cook in twenty or thirty minutes, and the seasoning should be added while they are still firm and crisp. If the peas are cooked until the green color of the chlorophyll is destroyed they are overdone and their delicate flavor is spoiled. When peas are overgrown and a little hard they should be cooked by the rule "Peas with pork."

When this rule is followed a pinch of delicate, small, white onions may be * For a discussion of wild plants used as pot herbs, see "Some Additions to our Vegetable Dietary," by F. V. Coville, U. S. Dept. Agr.

Yearbook 1895, p. 205. added to the peas and other ingredients and will give a very savory dish. Boiled Peas with Butter. -Put one quart of shelled peas in a stewpan and add enough boiling water to cover them generously. Place over a hot fire and when they begin to boil draw back where the water will bubble gently. Until the peas are done cook with the cover partially off the stewpan. When the peas are tender add one teaspoonful of salt and three tablespoonfuls of good butter. Cook ten minutes longer. If the peas are not the sweet kind add a teaspoonful of sugar with the salt and butter.

Peas with Pork. 1 quart peas. 4 ounces pork. 1 tablespoonful butter. 1 gill water (1½ cupful). 2 small white onions. 1/8 teaspoonful pepper.

Cut pork into small bits. Put butter into stewpan and on the fire.

When the butter is melted add the pork and cook gently until a light brown, then add the water, peas, onion, and pepper. This is a good way to cook peas when they are a little old and hard.

Peas with Lettuce. 1 quart peas. 2 tablespoonfuls butter. 1 head lettuce the heart. 1 small onion. 1 teaspoonful sugar. 1/2 gill water.

Put all the ingredients into a stewpan, cover and place over the fire and cook for five minutes, tossing the vegetables several times. Now draw the pan back where the contents will simmer slowly for half an hour.