Green Peas

Ingredients

• Shell and lay in cold water for ten minutes.
• Drain, turn into slightly salted boiling water and cook for about twenty-five minutes, or until very tender, but not broken.
• Drain in a colander, put into a dish, stir into the peas a lump of butter, and sprinkle very lightly with salt and pepper.
• Boil a pint of shelled peas, and mash while hot, adding a table-spoonful of butter and salt and pepper to taste.
• Now beat in two whipped eggs, a half pint of milk and five tablespoonfuls of prepared flour.
• Beat hard and fry on a hot griddle. A soapstone griddle is best.
• Bake - not fried.
• Boil a pint of shelled peas until very tender, and mash with two tablespoonfuls of melted butter.
• Beat three eggs light and stir into them a pint of milk and the mashed peas.
• Season with salt and pepper, beat hard and turn into a greased pudding-dish.
• Bake, covered, for twenty minutes; uncover and brown.
• Serve this souffle as soon as it is removed from the oven.
• Shell enough peas to make a quart without the pods.
• Lay the peas in cold water for a half hour;
• put over the fire in two quarts of boiling salted water and cook for half an hour, or until very tender, but not broken.
• Drain free of water, turn into a bowl and mash soft with two tablespoonfuls of butter and with salt to taste.
• Beat four eggs very light, add to them three gills of milk and a cupful of flour with which has been sifted a teaspoonful of baking-powder and a half teaspoonful of salt.
• Stir the mashed peas by the great spoonful into this mixture and beat until you have a smooth, light green batter.
• Have your soapstone griddle very hot and drop your batter by the spoonful upon this.
• When done on one side turn and bake to a delicate brown.
• Serve very hot as a vegetable to accompany any kind of meat or poultry.