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Bi .y, Cy WONG a

| Foreign Recipes

O ADD ZEST and variety to our bill of fare and to make us

realize that our “recently arrived” citizen has much that

we may jlearn, the following are added as full measure,
heaped up and running over.

Potage Puree De Pois Secs—France*

Boil a pint of green peas in three pints of water with a piece
of fat ham or bacon, two carrots, an onion, a leek, a bayleaf,
some parsley, pepper and salt. Allow to simmer two or three
hours, stirring occasionally. Pass the peas and onions through
a hair sieve and add the strained liquor. Return to the saucepan
boil up, add some whole cooked peas with a little mint and serve.
Canned peas may be used.

Zuppa di Piselli (Pea Soup)—Italy**
(Serves 4 to 6)

2 tablespoons oil or butter 2 ounces ham, fat and lean

: save carrot stalk of celery
small onion bay leaf

sprig of parsley
1 pint Royal City peas
Chop fine or put through a meat grinder the ham, onion, carrot,
and celery; add parsley, chopped or clipped fine with scissors, and
the bay leaf. Fry all this in the oil until it is golden brown, but
not at all scorched. Add one pint of boiling water and the peas.
If this cooks away, add more water as needed until the meat is
tender. Rub through a sieve. Serve this soup garnished with
croutons or toast triangles, and send a dish of grated cheese to
the table with it, to be added according to individual taste.

salt, pepper.

Canned Green Peas with Meat—Armenia**
Kouton Bezella Etll
% pound lamb
2 medium dry onions
3 to 4 tablespoonfuls of canned tomatoes
1 can Royal City peas
salt and pepper to taste,

Cut the meat into walnut-sized pieces, and fry for twenty
minutes; then slice in the onions and put in the tomatoes, and
continue frying 8 to 10 minutes longer. Then put in the contents
of the can of green peas, season to taste and boil over a medium

fire until done.

me << from “Foods of the Foreign-Born in Relation to Health,” by Bertha
- Wood.
**Taken from ‘““The Oriental Cook Book,” by A. H. Koeleian.

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