Green Peas
may also be steamed in a jar or basin like stewed fruit. A very little water and a little lemon juice should be added. If to be boiled, have a small saucepan with fast boiling water to barely cover, a little sugar, salt, lemon juice, and sprig of mint. Boil fast till tender. Drain and serve with butter only.
French Beans
may be cooked in same way. Remove stalks and "strings" and cut across diamondwise.
Broad Beans, Kidney Beans, &c.,
usually require to have the tough white sloughs removed. To facilitate this, pour boiling water over, when they may be slipped off quite easily. Cook same as green peas.
To Re-heat Peas, &c.,
Put a little butter in saucepan, a finely minced shallot or spoonful grated onion, and some tomato free from skin and seeds. Simmer till cooked, lay in the vegetables to be warmed up. Make thoroughly hot and serve.
Cauliflower.
Trim and lay in cold salt water for some time, then boil or steam till just done. Trim off all the green leaves—it is best not to do this before cooking, as it is not so ready to break—lay in vegetable dish, and pour white sauce over.