PEAS EN CASSEROLE
- 2 quarts shelled peas
- Small bunch parsley
- 12 tiny white onions
- ½ pint (1 cup) water
- 3 heaping tablespoonfuls (3 ozs.) butter
- ½ teaspoonful powdered mint
- Salt and pepper to taste
Peel the onions and put them into a casserole, add the peas, butter, mint, water, parsley, salt, and pepper. Cover and simmer for one hour.
Remove the parsley and serve hot.
POTATOES AU GRATIN
- 2 lbs. potatoes
- Salt, pepper, and grated nutmeg to taste
- 1 egg
- 1½ pints (3 cups) boiling milk
- 1 garlic clove
- ½ lb. grated cheese
- 2 tablespoonfuls butter
Peel and finely slice the potatoes. Put them into a basin, add half of the cheese, milk, seasonings, and the egg well beaten.
Rub some au gratin dishes with the clove of garlic and then well butter them; divide the mixture into them; sprinkle the rest of the cheese on the top; dot with the butter, and cook in a moderate oven for forty minutes.
POTATO BALLS EN CASSEROLE
- 1 lb. boiled potatoes
- 2 heaping tablespoonfuls (2 ozs.) butter
- 2 heaping tablespoonfuls (1 oz.) grated cheese
- 2 egg yolks
- Salt and paprika to taste
- 1 tablespoonful chopped parsley