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Show U 1 I Mary's Kitchen DRU D i ' I There Is a great deal of nourish -i meat la dried peas, but It should be I remembered that a dish made tvlth spilt peas Is not qu.'ekly digested and I is a very hearty food. 1'eaa are a pro'.cm and lueklnc In1 ! fat. This boiled ilnner of salt pork and peas pudding conforms to a oal-anced oal-anced ration. Serve a groon salad and a plain fruit dessert to offset the fat and supply bulk ''nd mineral". 1. 1. ii i i) POM M PEAS IM I- lIN'. I.eg of salt pork. 1 medium sited head cabbage, 4 parsnips. 1 onion. 1 arrot. 1-2 turnip. 1 stalk celery. 12 peppercorns. Kor the Pudding Two cups sp it peas. 2 tablespoons butter. 2 eggs (yolks), pepper. Soak the peas over night. Put'tho pork in a big kettle, cover with warm wutcr and bring to the boiling point. Skim well. If the pork It verv salty put to cook in cold water, brought slowly to the boiling point and the water poured off. Then put on in warm water and proceed! as uaual. Boll 1 minutes und add the onion, carrot, turnip and celery cut in alicea Add peppercorns pep-percorns and dimmer from two to thjTee hours Allow 23 minutes per pound for cooking. m parsnips lenitthwle In ouar-lers ouar-lers and boil In slightly salted water or with the pork The paranipa. hould i ook in 4'. toliiii Boil fuli- bage in, slightly sjrlted water, dram and cpt In neat squares. Serve tho pork on a hot platter garnished with the vegetables ro MAKI l III PI l'l DDISG. i I .,n peas from water in which they were soaked. Tie In a cloth and boll w:th the pork for an hour and half. Remove from cloth. rilfl through a sieve. Add butter, yolks of eRgs and pepper. Beat well and put back In the cloth and boll 40 minutes longer. If the kettle is no? big enough to accommodate the peas, boil In a stew pan with one teaspoon salt. Cover I with cold water and boll two hours. ! Add water as it bolls away. Then rub through sieve, add but-ter, but-ter, yolks of eggs and pepper Put 1 In a well buttered baking dish and j bake or steam for 40 minutes. I I FRITH Ks Two cups spilt peas. 1-2 teaspoon ! sugar, 3 tablespoons butter. 1 teaspoon tea-spoon salt, 1-4 teaspoon pepper, fine I dried bread crumbs. Soak peas over night in six quarts cold water. Uraln. Put In a stew-pan stew-pan the peas will about half fill-Add fill-Add salt and sugar and cover with cold water and simmer for two hours. Acid water to prevent burning, burn-ing, but as the peas become soft let the water cook away is much, as I possible. t Rub through a puree strainer or sieve Season with salt and pepper .ml butter and pour Into a platter to become cool enough to handle". Km in in small flat ikes and roll In crumbs. Kry In frying pan in bacoo drippings. SP1 li P I BOl P One cup split peas. 1-2 stalk celery. 2 small onions, 1 tablespoon flour, 1 dessertspoon butter. 1-2 teaspoon salt. 1-8 teaspoon pepper. CVaah pealf well and soak over j night in six cups cold water. Boll In water in which peas were soaked It will take Rbout one and one-half hours to cook the peas tender Bub through strainer. Stew celery and onions in water to cover and put through sieve. Melt butter and brown flour carefully care-fully In melted butter Slowly add the water in which the celery. aiu onions were cooked. Add this to pens. Season with salt and pepper and reheat if necessary. If too thick udd milk or meat stock to make the desired creaminess. (Copyright. 1922, NEA Service ) -oo 11 Yen IRE Y I I I BRED. You will never read over anyone''' shoulder. You will, when someone is calling on an absent member of the family Invite them In for as long as their stop is to be. You will arrange oil dinners so tlyjt not more than an hour and a li"f of lime v. Ill be taken up. oo REM ilM. H in- If a Kurment Iw .stained with pvune I .. soak i hi spot In 1 et oscne o:l before washing tho garment and the stain will come out. oo i Milt lOE SI I '.ibbagc stew Is tasty when onions and small pieces of bacon are idded before the cooking. BR1I n FRUITS Dried raspberries cooked down to Jam ure really delicious In s. biscuit dough fehorteake. oo I si SALT. It a garment is stained with per-spliatlon per-spliatlon soak it in salt water be fore washing It. Salt water remove;, the stains. |