Canned Peas with Egg.
Rinse, drain, and rinse again in boiling water one can of peas. Add two tablespoonfuls of butter, one teaspoonful of sugar, half a teaspoonful of salt and a dash of pepper. Beat the yolk of an egg, dilute with four tablespoonfuls of cream, and stir into the peas. Serve as soon as the egg thickens slightly.
Curried Vegetables.
Make a sauce of one-fourth a cup, each, of butter and flour, one tablespoonful of curry powder, half a teaspoonful of salt, a dash of pepper and a pint of milk; add half a teaspoonful of onion juice, one cup of cooked peas, half a cup, each, of potato balls, turnips cut into cubes or fanciful shapes, and carrots cut into straws.
Potatoes à la Maître d'Hôtel.
Ingredients.
- 1 pint of potato balls, cut with French cutter, and cooked tender, may be used either hot or cold.
- 1 cup of milk.
- 2 tablespoonfuls of butter.
- 2 yolks of eggs.
- 1 tablespoonful of lemon juice.
- 1 tablespoonful of parsley, finely chopped.
- ½ a teaspoonful of salt.
- A dash of pepper.
Method.—Heat the milk and potatoes in the blazer over hot water. Cream the butter and add the yolks of the eggs, beating them in well; add the parsley and seasonings, mix thoroughly, and, when the potatoes are hot and have absorbed part of the milk, stir the egg and butter into them; add the lemon juice and serve at once.
White Hashed Potatoes.
Butter the blazer and put into it about three cups of cold chopped potato, salted during the chopping. Pour over the potato a little hot stock, or water, and scatter some bits of butter over the top. Cover, and cook slowly, without stirring or browning, until thoroughly heated.