CREAMED PEAS
Boil until they are soft, two cupfuls of fresh peas in 1 quart of water
to which have been added 1 tablespoonful of salt and 2 of sugar, and
then drain; or, use 1 can of peas, heat them to the boiling point in
their liquid, and then drain. A part of the water in which the fresh
peas were cooked or the liquid on the canned peas may be used with an
equal amount of milk to make a sauce for the peas, or all milk may
be used.
SAUCE FOR PEAS
1 c. of milk, or 1/2 c. liquid from peas and 1/2 c. milk
1 Tb. butter
1/2 tsp. salt
1 Tb. flour
Melt the butter in a saucepan or a double boiler, work in the flour and
salt until a smooth paste is formed, and add the liquid that has been
heated. Stir until thick and smooth. Add to the peas, reheat, and serve.
CABBAGE SALAD
1/2 medium-sized head of cabbage
1/2 tsp. salt
1 small red or green sweet pepper
Dash of pepper
1 small onion
Salad dressing
Shred the cabbage finely by cutting across the leaves with a sharp knife
or a cabbage shredder. Chop the pepper and onion into very small pieces
and add to the cabbage. Mix well and add the salt and pepper.
CABBAGE-SALAD DRESSING
3/4 c. vinegar
1/2 tsp. mustard, if desired
1/4 c. water
1/2 tsp. salt
2 Tb. butter
3 Tb. sugar
1 Tb. flour
Heat the water and the vinegar; melt the butter in a saucepan, add to it
the flour, mustard, salt, and sugar, stir until well blended, and then
pour in the hot liquid.
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