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Show 5 a.t Lvu Pisum Sativum! SOUNDS like a magic phrase that fakirs in India mutter to turn ropes into snakes, doesn't it? It is a magic phrase ' for the housewife, for it produces nourishment, flavor, and variety for many of her choicest menus. Pisum Sativum is only the Latin name for her old friend, the pea! Scientists, who gave the pea its grander name, all praise it for its richness in protein, sugar, and starch, and because it supplies us ail three vitamins, A, B and C. Here's a pleasing recipe for the Pisum Sativum in the main course of your dinner: Pea and Walnut Roast: Take one and a half cups of pea pulp, one cup of soft bread crumbs, a half a cup of chopped walnuts, a quarter of a cup of butter and one eg. beaten. Season with salt, pepper and onion juice. 'Put into a buttered baking dish or loaf pan and bake in a moderate oven, 350 degrees P. for from thirty to forty minutes, or until set and brown. Serve with hot canned tomato soup, undiluted. Serves eight. Try This for Lunch Or if you want a luncheon dish with lots of peas (beg pardon pisa sativa that's the plural) in it, try this Corn and Pea Rarebit on Toast: Make a cheese sauce of two tablespoons table-spoons butter, two tablespoons flour, one and one-half cups milk and one cup grated cheese. Drain the contents of an 8-ounce can of whole kernel corn and an 11-ounce 11-ounce can of peas, and saute a few minutes in two tablespoons butter. Then add to the cheese sauce, season to taste with salt and pepper, and serve on toap' Reives from six to eight-' |