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Classic
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page 294
the parsnips, season with salt and pepper, cover closely, and stew until the
water is cooked away, stirring occasionally to prevent burning. When done, the
parsnips will be of a creamy, light brown color.--Mrs. D. B.
GREEN PEASE.
Wash lightly two quarts shelled pease, put into boiling water enough to cover,
boil twenty minutes, add pepper, salt, and more hot water if needed to prevent
burning, and two table-spoons butter rubbed into two of flour; stir well, and
boil five minutes. If pods are clean and fresh, boil first in water to give
flavor, skim out and put in pease. Canned pease should be rinsed before cooking.
PEASE STEWED IN CREAM.
Put two or three pints of young green pease into a sauce-pan of boiling water;
when nearly done and tender, drain in a colander quite dry; melt two ounces of
butter in a clean stew-pan, thicken evenly with a little flour, shake it over
the fire, but do not let it brown, mix smoothly with a gill of cream, add half a
tea-spoon of white sugar, bring to a boil, pour in the pease, keep moving for
two minutes until well heated, and serve hot.
The sweet pods of young pease are made by the Germans into a palatable dish by
simply stewing with a little butter and savory herbs.--Mrs. W. A. Croffut, New
York City.
HOW TO BOIL RICE.
Rice should be carefully picked over, washed in warm water, rubbed between the
hands, and then rinsed several times in cold water till white. Put one
tea-cupful in a tin pan or porcelain kettle, add one quart boiling water and one
tea-spoon salt; boil fifteen minutes, not stirring, but taking care that it does
not burn; pour into a dish and send to table, placing a lump of butter in the
center. Cooked thus the kernels remain whole.
The Southern rice cooks much quicker, and is nicer than the Indian rice.
To boil rice in milk, put a pint rice into nearly two quarts of cold milk an
hour before dinner, add two tea-spoons salt, boil very slowly and stir often;
cook on back part of stove or range so as to avoid burning, and take it up into
a mold or bowl wet in cold water a short time before serving. Some soak rice an
hour or two before cooking.
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