A Thousand Ways to Please a Husband with Bettina's Best Recipes

by Louise Bennett Weaver; Helen Cowles LeCron

Creamed New Peas (Three portions)

1 qt. peas
¹/₈ t-soda
½ t-salt

Shell one quart of peas, cover with cold water and let stand ten minutes, wash well, and drain off the water. Cover with boiled water and cook twenty to fifty minutes, according to age of peas. A pinch of soda may be added to the water. It softens the skins on the peas. Add salt when the peas have cooked twenty minutes.

White Sauce for Peas (Three portions)

1 T-butter
1 T-flour
¹/₈ t-salt
½ C-milk

Melt the butter, add the flour and salt, mixing well, and the milk, stirring constantly. Cook two minutes. Add the peas.

Rhubarb Pudding (Three portions)

1 C-cooked, sweetened rhubarb sauce
2 T-flour
1 T-cold water
1 egg-white
¹/₈ t-salt

Add the water slowly to the flour and mix well. Add the rhubarb sauce and cook until very thick (about five minutes). Add the stiffly beaten white of egg, mix thoroughly and turn into moistened moulds. Serve cold with cream.

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