Boiled Asparagus.
See receipt on first Sunday in May.
Purée of Green Peas.
Take for half a peck of peas—
1 small onion.
3 tablespoonfuls of cream.
2 tablespoonfuls of butter cut up in one tablespoonful of flour.
1 lump of white sugar.
Pepper and salt.
Boil the empty pods twenty minutes in hot, salted water. Strain these out, and put in the peas with the sugar. Boil gently until they are very soft. Rub through a fine colander. Add a cupful of the water in which they were cooked, pepper and salt, and put over the fire. When very hot, stir in the floured butter, and, when this is mixed, the cream. Stir three minutes and pour out into a dish lined with strips of fried bread.