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Classic
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page 169
if the water has not slackened, you may be sure they are done when they begin to
sink. Then take them out immediately, or the colour will change. Hard water,
especially if chalybeate, spoils the colour of such vegetables as should be
green.
To boil them green in hard water,
put a tea-spoonful of salt of wormwood into the water when it boils, before the
vegetables are put in.
To keep green Peas.
Shell, and put them into a kettle of water when it boils; give them two or three
walms only, and pour them into a colander. When the water drains off, turn them
out on a dresser covered with cloth, and pour them on another cloth to dry
perfectly. Then bottle them in wide-mouthed bottles; leaving only room to pour
clarified mutton-suet upon them an inch thick, and for the cork. Rosin it down;
and keep it in a cellar or in the earth, as will be directed for gooseberries
under the head of keeping for Winter.--When they are to be used, boil them till
tender, with a bit of butter, a spoonful of sugar, and a bit of mint.
Another way, as practised in the emperor of Russia's kitchen.-Shell, scald, and
dry them as above: put them on tins or earthen dishes in a cool oven once or
twice to harden. Keep them in paper-bags hung up in the kitchen. When they are
to be used, let them lie an hour in water; then set them on with cold water and
a bit of butter, and boil them till ready. Put a sprig of dried mint to boil
with them.
Boiled Peas
Should not be overdone, nor in much water. Chop some scalded mint to garnish
them, and stir a piece of butter in with them.
To stew green Peas.
Put a quart of peas, a lettuce and an onion both sliced, a bit of butter,
pepper, salt, and no more water than hangs round the lettuce from washing. Stew
them two hours very gently. When to be served, beat up an egg, and stir it into
them: or a bit of flour and butter.
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