Peas

Description.—The common garden pea is probably a native of countries bordering on the Black Sea. A variety known as the gray pea (pois chiche) has been used since a very remote period. The common people of Greece and Rome, in ancient times made it an ordinary article of diet. It is said that peas were considered such a delicacy by the Romans that those who coveted public favor distributed them gratuitously to the people in order to buy votes.

Peas were introduced into England from Holland in the time of Elizabeth, and were then considered a great delicacy. History tells us that when the queen was released from her confinement in the tower, May 19, 1554, she went to Staining to perform her devotions in the church of Allhallows, after which she dined at a neighboring inn upon a meal of which the principal dish was boiled peas. A dinner of the same kind, commemorative of the event, was for a long time given annually at the same tavern.

Peas, when young, are tender and sweet, containing a considerable quantity of sugar. The nitrogenous matter entering into their composition, although less in quantity when unripe, is much more easily digested than when the seeds are mature.

When quite ripe, like other leguminous seeds, they require long cooking. When very old, no amount of boiling will soften them. When green, peas are usually cooked and served as a vegetable; in their dried state, they are put to almost every variety of use in the different countries where they are cultivated.

In the southeast of Scotland, a favorite food is made of ground peas prepared in thick cakes and called peas-bainocks.

In India and southern Europe, a variety of the pea is eaten parched or lightly roasted, or made into cakes, puddings, and sweetmeats. In Germany, in combination with other ingredients, peas are compounded into sausages, which, during the Franco-Prussian war, served as rations for the soldiers.

Dried peas for culinary use are obtainable in two forms; the split peas, which have had the tough envelope of the seed removed, and the green or Scotch peas.

The time required for cooking will vary from five to eight hours, depending upon the age of the seed and the length of time it has been soaked previous to cooking.

RECIPES.

Stewed Split Peas.—Carefully examine and wash the peas, rejecting any imperfect or worm-eaten ones. Put into cold water and let them come to a boil; then place the stewpan back on the range and simmer gently until tender, but not mushy. Season with salt and a little cream if desired.

Peas Puree.—Soak a quart of Scotch peas in cold water over night. In the morning, drain and put them to cook in boiling water. Cook slowly until perfectly tender, allowing them to simmer very gently toward the last until they become as dry as possible. Put through a colander to render them homogeneous and remove the skins. Many of the skins will be loosened and rise to the top during the cooking, and it is well to remove these with a spoon so as to make the process of rubbing through the colander less laborious. Season with salt if desired, and a cup of thin cream. Serve hot.

Mashed Peas.—Soak and cook a quart of peas as for Peas Puree When well done, if the Scotch peas, rub through a colander to remove the skins. If the split peas are used, mash perfectly smooth with a potato masher. Season with a teaspoonful of salt and a half cup of sweet cream, if desired. Beat well together, turn into an earthen or granite-ware pudding dish, smooth the top, and bake in a moderate oven until dry and mealy throughout, and nicely browned on top. Serve hot like mashed potato, or with a tomato sauce prepared as follows: Heat a pint of strained, stewed tomato, season lightly with salt, and when boiling, thicken with a tablespoonful of flour rubbed smooth in a little cold water.

Peas Cakes.—Cut cold mashed peas in slices half an inch in thickness, brush lightly with cream, place on perforated tins, and brown in the oven. If the peas crumble too much to slice, form them into small cakes with a spoon or knife, and brown as directed. Serve hot with or without a tomato sauce. A celery sauce prepared as directed in the chapter on Sauces, is also excellent.

Dried Green Peas.—Gather peas while young and tender and carefully dry them. When needed for use, rinse well, and put to cook in cold water. Let them simmer until tender. Season with cream the same as fresh green peas.

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