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Classic
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page 90
MARROWFAT PEAS
This is a late sort of green pea, and is much richer in taste than the earlier
ones, but not so delicate. They must be dressed like the early peas, by boiling
in water, and when soft, pour off the water. They are sometimes a little strong
if the water is not changed. Fill up with milk, or milk and water, and boil a
little longer, then season with butter, pepper and salt, and thicken with a
teaspoon of flour stirred in among the peas.
LIMA, OR BUTTER BEANS
Shell them, and lay them in cold water for an hour or so before cooking; this
renders them more delicate and mealy. When ready to cook, put them in a stew pan
in boiling water enough to cover them; let them boil fast and keep them covered
while cooking; examine them in an hour, and if soft, pour off nearly all the
water and stir in a lump of butter, some pepper and salt. Lima beans and sweet
corn make the finest succotash, although string beans are generally used.
SQUASH, STEWED
If not very young, you must peel the squashes, steam or boil them until tender,
and season them with sweet milk or cream, and a little butter, pepper and salt;
let them stew down in this until they are thick, and of the consistence of
mashed potatoes.
Another way is to take them from the steamer, mash them with a cut-up onion, and
a slice or two of ham; then stew them down thick, adding pepper and salt to
taste.
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