CANAPES OF PEAS.
These form a dainty entree. To prepare the canapes take some slices of stale bread about two inches thick and cut into neat rounds with a large biscuit cutter. With a smaller cutter mark a circle in the center of each round and scoop out the crumbs from it to the depth of one inch. This must be carefully done, so there will be a firm bottom and sides. Lay these around in a shallow dish and pour over them a half-pint of milk in which one egg has been thoroughly beaten. This proportion of egg and milk is sufficient for six canapes. Let them lie in this for a few minutes; then take up very carefully and slip into very hot lard. When of a pale golden brown remove with a skimmer and drain on blotting paper. Boil a pint of freshly cleaned peas in unsalted water until tender; drain well. Put into a saucepan with two spoons of butter, dredge in a dessertspoonful of flour and add a saltspoon of salt and a quarter of a pint of milk. Let it come to a boil; then fill the canapes with this, give a dusting of pepper on the top of each, arrange on a platter and garnish with parsley and slices of lemon.
Chicago Record.
PEAS AND LETTUCE.
Use a pint of peas and two young lettuces cut small. Put in as little water as possible to use and not burn, let them boil until tender, then add a square of sugar, the yolks of two eggs well beaten and two tablespoonfuls of cream. Stir together a short time but do not boil.
PEAS AU PARMESAN.
Grate one and one-half ounces of cheese, add to it two tablespoonfuls of cream, a gill of milk, a tablespoonful of butter, saltspoonful of salt and four shakes of pepper. Place in an enameled pan and stir over the fire until the butter and cheese are dissolved. Then put in a pint and a half of fresh young peas, previously boiled until tender, drained and seasoned with a half-teaspoonful of salt. Stir the mixture a few moments. Serve as hot as possible.
Chicago Record.
GREEN-PEA SALAD.
Shred some lettuce and add to it the peas—they should be boiled with a little mint, and be quite cold. Add the salad dressing just before serving.