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Classic
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page 89
and pepper. Some like them mashed and added to a batter of eggs, flour and milk,
seasoned with pepper and salt, and then dropped like fritters into hot lard.
BURR ARTICHOKES
Get them young or they are not tender, wash them in salted water, and put them
to boil. Boil until you can pull off a leaf easily; salt them and serve with
drawn-butter sauce, with vinegar in it, or mustard and oil, as preferred.
SNAP BEANS, STEWED AND BOILED
Pick and snap them when green and tender, cut them small, and throw into boiling
water; let them cook gently for two hours; then stir in a half cup of broth, and
a cup of milk; let them stew in this for half an hour longer; season with salt
and pepper to taste. Many like them cooked with a piece of lean side bacon. They
require several hours boiling, if not very young. Put the beans in first, and
when half done, put in a pound or so of bacon to an ordinary mess of beans.
GREEN ENGLISH PEAS, TO STEW
Shell a quart of green peas for a small mess. Wash them in cold water, and put
them on to cook in a stew pan with a pint of boiling water, or enough to cover
them. Let them cook half an hour, and then stir in a large lump of butter rolled
in flour; let this cook a few minutes, and add a teaspoonful of white sugar,
same of salt and pepper, and serve while hot. Do not let them cook dry. Lamb and
green peas is a favorite dish in the spring of the year.
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