Shell, drop into boiling water not salted. Boil
for 25 minutes. Fresh peas are very green and have
a sweet taste; the pods are green and tender and
should look full and fat.
_Potatoes_
_Baked_
Wash thoroughly large potatoes; (and if there is a
large quantity, put in a big pan as they are more
easily handled), and bake in a hot oven from one
to one and one-half hours, according to size, and
temperature of the oven.
_Boiled_
In preparing a large quantity of potatoes, it
takes too much time to scrape them, and to peel
them is wasteful. In camp it is far better, if
they are to be served plain boiled, to wash and
scrub them thoroughly, and peel only a narrow
strip around the center. Potatoes should be
covered with boiling, salted water, cooked until
tender, the water drained off, and allowed to
remain in the kettle on the back of the stove for
a few minutes to thoroughly dry out before
serving. Put the largest potatoes into the pot
first.
_Escalloped_
Peel and slice raw; place in layers in a buttered
pan or dish with butter and salt between the
layers. Cover with milk (the dish should be
covered also); place in a slow oven for three
hours; uncover the dish for the last fifteen
minutes of the time.
_Lyonnaise_
Melt a piece of butter the size of an egg in a
frying pan. Add two onions sliced thin and two
good-sized cold potatoes sliced; cover, cook
slowly stirring with a fork occasionally. Serve
when brown.
_Spinach_
Pick over, reject the leaves that are yellow,
wilted, or very coarse; wash thoroughly in several
waters, drain, cut off the roots; put in a boiler
with just enough water to keep from sticking,
cover tight turning occasionally with a long fork.
Cook for about an hour. When tender drain off all
water, chop with a knife, season and serve. For a
garnish use hard-boiled eggs, sliced.
_Squash_
Large, yellow squashes should be cut in two, and
the seeds removed. Place in pan and roast in a hot
oven. When tender remove the brown skin that has
been formed on top of the squash, add butter and
salt and place the halves on a platter to serve.
Or the squash can be scooped out of the shell,
seasoned and served from a dish.
_String Beans_
Buy only those that are crisp and green or crisp
and yellow. The latter are called wax beans. Both
kinds should be young, that is, having only beans
of small size in them. Remove all strings by
taking the stem end in the thumb and fore finger,
break off near the end and take off with it the
string on one side of the bean. Do the same thing
at the other end of the bean. Break the bean once
or twice, according to size, or split the entire
length with a sharp knife. Wash and drop into
boiling salted water. Boil for 1-1/2 hours.
_Scalloped Tomato_
Butter a dish or pan, put in it alternate layers
of tomatoes and bread cut in dice. The thick part
of a can of tomatoes or sliced raw tomatoes can be
used. Put pieces of butter on top of the bread
crumbs, salt, sprinkle sugar on top, put a layer
of bread crumbs over all, cover, and bake in a hot
oven three-quarters of an hour. Save the tomato
liquid (if canned tomatoes are used) for soup or
sauce. Do not allow it to stay in the tin.
_Stewed Tomatoes_
Add a pinch of soda and simmer for an hour or
more; season with salt, butter and a little sugar.
Bread cut in very small squares can be added to
thicken the tomato.
_Tomato and Rice_
To one quart can of tomatoes add a teaspoonful of
salt, a teaspoonful of sugar, soda the size of a
pea, and one tablespoonful of raw rice well
washed. Bake for three hours in a deep dish,
stirring occasionally with a fork. Serve as a
vegetable. It is particularly nice with beef.