ARS TPIS ISIE ATI CSAIIND CAND BO
SSOP APD RAG

7 Main Dishes

other foods that are high in adequate protein. For this

purpose cheese stands first. Meat or eggs may be used. As
a main dish the combination must be served in very attractive
form either as croquettes, creamed dish, in timbales, a souffle,
or in salad.

P EAS AS A MAIN DISH will have to be combined with

Green Peas on Toast (French)
(Serves 4 to 6)

Rub together 1 tablespoon butter and 1 teaspoon flour, add 1
pint peas, and a bunch of parsley, 1 cup water and 6 tiny onions.
Cook 40 minutes or until the onions are tender. Remove parsley
and add % teaspoon salt, 1 teaspoon sugar, the beaten yolk of
one egg with 1 tablespoon cream, and a tablespoon butter. Stir
until egg is thickened and then serve on toast.

Housewife’s Delight
(Serves 6)
3 cups white sauce (medium)
2 cups cooked Royal City peas.
% cup shredded dried beef.
Serve hot on toast and pass grated cheese to sprinkle over it.
(This is a good way to use left-over peas.)

. Pea Souffle
Put No. 5 peas through the sieve. To two cups pulp add 1 cup

cream, 1 teaspoon salt and yolks of two eggs. Fold in whites
stifly beaten. Put into buttered mold and bake in slow oven
until ‘firm.

Buttered Peas with Sweetbreads ee

Parboil sweetbreads—remove membranes and veins. Put under

heavy weights to shape as they cool. Roll in bacon held in place

with picks. Brown in saucepan until a golden brown, Serve on

a bed of peas seasoned with butter, or place the sweetbreads as
a border with peas in the middle.

Cheese Roast

(Serves 6)
1 can Royal City No. 5 peas, 1 onion, chopped
drained 1 cup bread crumbs
1% lb. cheese 1 tablespoon butter

6 hard boiled eggs, chopped salt and pepper.

Put peas and cheese through meat chopper, cook onion with
butter and a little water. Put all together, make in loaf and bake
30 minutes and serve with tomato sauce (see page 7).

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