Cut off tops of two bunches of leeks, and soak in cold water ten minutes; drain, and cook in boiling salted water about twenty minutes, or until tender; drain, and serve with White Sauce (see No. 207). The tops may be used for flavoring soups.
262.—ONIONS IN POTATO NESTS
| 1 quart small white onions | 1/8 teaspoon pepper |
| 1 tablespoon butter | 1 tablespoon butter |
| 6 potatoes | ¼ cup hot milk |
| 1/3 teaspoon salt | 1 tablespoon chopped parsley |
Peel onions and cook in boiling salted water about one hour, or until tender; drain, and add butter. Pare, boil, and mash potatoes, season with pepper and salt, add butter and hot milk, and beat until light; shape potato into small nests with a spoon, or force through a bag and a rose tube. Fill with onions and sprinkle with parsley.
263.—GREEN PEAS (Canned)
Remove from can and rinse with cold water; put in saucepan, cover with cold water, bring to boiling point, and drain. Season with one-half teaspoon salt, one-fourth teaspoon pepper, one tablespoon butter, and two tablespoons of milk.
264.—PEAS AND LETTUCE
| 1 head lettuce | 1 tablespoon butter |
| ½ cup stock or water | 1 tablespoon flour |
| ¾ teaspoon salt | 1 can peas |
| 1/8 teaspoon pepper | 1 sprig mint |
| 1 teaspoon sugar |
Wash lettuce, drain, and chop; add stock and salt, and simmer half an hour; add pepper and sugar, and thicken with butter and flour blended together; add peas drained from their liquor, and mint, and simmer ten minutes. Remove mint before serving.