Ingredients
- one variety of the edible podded peas
Directions
This is the name of one variety of the edible podded peas. They have a delightful flavor peculiar to themselves. Wash and drain the pods and cut like string beans. Cook in a small quantity of boiling salted water until tender, about 30 m. Add cream, cream sauce or a little butter. Heat and serve.
There is great diversity of opinion in regard to the value of the potato as a food. Some, because of its belonging to the family of the deadly night shade, the same family as tobacco, think it should be used sparingly if at all, while others consider it (when baked, at least) one of the most wholesome foods. Its use is often prohibited by physicians in some forms of indigestion and for those rheumatically inclined.
The solid part of the potato is almost entirely starch, so it serves as bulk in combination with nitrogenous foods.
“Potatoes which have grown on the surface of the ground or which have been exposed to the light frequently turn green, and such tubers contain abnormal amounts of solanin, as do old and shriveled potatoes which have sprouted. It is best not to use such old potatoes, but if they are eaten the flesh around the sprouts should be cut away, as this portion is particularly liable to contain solanin.”--_C. F. Langworthy, Ph. D. Farmers’ Bulletin, 295. U. S. Dept. of Agriculture._
Solinine is a vegetable alkaloid which may produce serious results as it is of about the same nature as belladonna and other poisons of that class.
Soak new potatoes for a short time only in cold water before cooking, but old ones for at least 2-3 hours.
In paring potatoes, put them into cold water so that the dirt will not adhere to the flesh. Pare not too thick and throw at once into clear cold water.
When salt is sprinkled over potatoes after cooking it absorbs the moisture and renders them more mealy.