Peas
Early peas require about half an hour to boil, and the later kinds
rather longer; the water should boil when they are put in; when they are
tough and yellow, they may be made tender and green, by putting in a
little pearl-ash, or ashes tied up in a rag, just before they are taken
up; this will tender all green but do not put too much--when done, dip
them out: drain and season them with butter, pepper and salt; put a
bunch of parsley in the middle of the dish.
To Keep Green Beans for Winter.
Boil salt and water to make a strong pickle; string the beans, and put
them in a tight wooden firkin; sprinkle them with salt as they go in;
when the pickle is cold, pour it on, and put on a weight to keep the
beans under; they will keep in the cellar till the next spring. They
should soak several hours in cold water before they are boiled.
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