Page:Mrs Beeton's Book of Household Management.djvu/963

Rh Time.—From 10 to 25 minutes. Average Cost, from 6d. per peck. Seasonable from May to September; most plentiful in July and August.

Ingredients.—1½ pints of shelled peas, 1 oz. of butter, 1 dessertspoonful of finely-chopped parsley, mint, salt and pepper.

Method.—Boil the peas as in the preceding recipe, drain off the water, and shake the saucepan over the fire until the greater part of the moisture has evaporated. Then put in the butter and parsley, season pepper, toss over the fire for a few minutes, and serve.

Time.—From 20 to 35 minutes. Average Cost, from 6d. per peck. Sufficient for 4 or 5 persons. Seasonable from May to September.

Ingredients.—1 quart of peas, 1 lettuce, 2 ozs. of butter, pepper and salt to taste, 1 egg, ½ a teaspoonful of powdered sugar.

Method.—Shell the peas, and slice the onions and cut lettuces, into fine shreds; put these into a stewpan with the butter, pepper and salt, but no more water than that which hangs round the lettuce after washing it. Stew the whole very gently for rather more than 1 hour, then stir into the mixture a well-beaten egg, and about ½ a teaspoonful of powdered sugar. When the peas, etc., are nicely blended, serve, but after the egg is added, do not allow them to re-boil.

Time.—1¼ hours. Average Cost from 6d. per peck. Seasonable from May to September. Sufficient for 6 or 7 persons.