Boil until they are soft, two cupfuls of fresh peas in 1 quart of water to which have been added 1 tablespoonful of salt and 2 of sugar, and then drain; or, use 1 can of peas, heat them to the boiling point in their liquid, and then drain. A part of the water in which the fresh peas were cooked or the liquid on the canned peas may be used with an equal amount of milk to make a sauce for the peas, or all milk may be used.
SAUCE FOR PEAS
- 1 c. of milk, or 1/2 c. liquid from peas and 1/2 c. milk
- 1 Tb. butter
- 1/2 tsp. salt
- 1 Tb. flour
Melt the butter in a saucepan or a double boiler, work in the flour and salt until a smooth paste is formed, and add the liquid that has been heated. Stir until thick and smooth. Add to the peas, reheat, and serve.
CABBAGE SALAD
- 1/2 medium-sized head of cabbage
- 1/2 tsp. salt
- 1 small red or green sweet pepper
- Dash of pepper
- 1 small onion
- Salad dressing
Shred the cabbage finely by cutting across the leaves with a sharp knife or a cabbage shredder. Chop the pepper and onion into very small pieces and add to the cabbage. Mix well and add the salt and pepper.
CABBAGE-SALAD DRESSING
- 3/4 c. vinegar
- 1/2 tsp. mustard, if desired
- 1/4 c. water
- 1/2 tsp. salt
- 2 Tb. butter
- 3 Tb. sugar
- 1 Tb. flour
Heat the water and the vinegar; melt the butter in a saucepan, add to it the flour, mustard, salt, and sugar, stir until well blended, and then pour in the hot liquid. Cook for a few minutes, stirring constantly to prevent the formation of lumps. Pour over the cabbage while hot; allow it to cool and then serve on plates garnished with lettuce.