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Show aft , . . - , Green Pea Tiznbale , With Creamed CarroU aj y BERTHA K. HAPL1IQH, . Of Columbia Unlverelty. Hub two cupa cooked peaa, canne er fresh, througH aleve, ao that Onfc the aktna are left. That - will a-lv about one cup of tha pulp or puree Add one-half taaapoon aalt, ne-elfht) teaepoon pepper, thro tebleapoon maltad butter and two eejga altfhtlj beaten, Bake In buttered euetard eupa o tlrabala mo.de, or In ona dlak, hav ln dlfth or molds aat In a pan of wa tar. Whan a pointed knife, tnaertot In tha canter of tha custard, oomai out without any of It adhering, thi llmtmlea ara dona. Remove from oven, looaan aacl around adra of mold and invert or hot pia4aa or platter. Remove mold, and pour around tha tlmbaiaa a cream sauce and rooked carrot. If large cupa ara uaed thla rectp will make throe. If email tlmbaU molds holding- one-third cup of ma-terlal ma-terlal are used, ona ran ret rive. On; cup of aauca and ona cup of carrot cubes will ba aufflclant. Or tha car-rota. car-rota. If new and email may bo left whole. I,,. M-m |