Cook the peas in boiling salted water until tender, and then drain the water from them, retaining 1/2 cupful for the sauce. Melt the butter, add the flour, salt, and pepper, and stir in the hot liquids. Cook until the flour has thickened and then pour over the peas. Serve hot, either plain or in croustades.

65. PEAS IN TURNIP CUPS.--A somewhat unusual dish can be prepared by making cups out of turnips, filling them with peas, and then pouring a cream sauce over the peas. Besides being attractive, this combination makes a very palatable vegetable dish.

Select a sufficient number of medium-sized white turnips. Wash them thoroughly, and then hollow out the inside of each, leaving cup-shaped shells about 1/4 inch thick. Cook these shells in boiling salted water until tender, but not tender enough to break into pieces, and remove from the water. Then, according to the directions given in Art. 60, cook enough green peas to fill the cups. When tender, fill the cups with the peas and over them pour a medium white sauce. Serve hot.

66. PEAS PURÉE.--Many persons who cannot eat peas because of the coarse outside skins are able to digest them in the form of a purée. To prepare them in this way, boil fresh peas in the manner explained in Art. 60. When they are tender, force them through a purée sieve or a fine-mesh wire sieve. The pulp will pass through the sieve, but the coarse skins will remain. The purée thus made may be used for soup or in the making of a soufflé.

67. PEAS SOUFFLÉ.--Nothing in the way of peas is more appetizing and at the same time more easily digested than peas soufflé. This may be baked in a large baking dish, or it may be divided and baked in individual baking dishes.

PEAS SOUFFLÉ

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Sufficient to Serve Six

)