2 lbs. of scorzonera 2 qts. of water 1 tbsp. of salt 2 tbsps. of vinegar For the Dressing. ⅛ lb. of butter 2 tbsps. of flour ¼ pt. of bouillon ¼ pt. sweet cream or milk Juice of ½ lemon 2 yolks of eggs, if desired Preparation: The vegetable is scraped, cut into 2 inch lengths and immediately put into water, mixed with flour or milk, then cooked until tender in salt water and vinegar. This will require ½ hour, during which time you prepare the dressing. Melt the butter, stir in the flour, stew a few minutes, add the bouillon and cream or milk, boil again and season with lemon juice, pepper and salt. Drain the water from the vegetables, put them into the dressing and cook 10 minutes or set aside to simmer gently. When serving stir in the yolks of eggs. Remarks: For scorzonera salad make a dressing of oil and vinegar mixed with mayonnaise. No. 19—FRESH GREEN PEAS. Quantity for 6 Persons. 1½ lbs. of fresh green peas 2 qts. of water 1 tbsp. of salt ⅛ lb. of fresh butter ½ tbsp. of flour ½ tsp. of meat extract 1 pinch of pepper Salt to taste ½ tbsp. of chopped parsley ½ tsp. of sugar ¼ pt. of sweet cream Preparation: The fresh, green peas are taken out of the pods and boiled until tender in boiling salt water. This will require ½ hour; then drain the water off, add butter and flour, shake the pan, but do not stir it; add cream, meat extract, 1 pinch of pepper, sugar and salt to taste. Let it cook slowly and when you serve it put in the chopped parsley. No. 20—ANOTHER WAY OF PREPARING PEAS. Quantity for 6 Persons. 1½ lbs. of fresh, green peas, or 2 lb. can 2 qts. of water 1 tbsp. of salt 1 pinch of pepper Salt to taste ½ tsp. of sugar 1 tbsp. minced parsley ⅛ lb. fresh butter Preparation: The fresh green peas are prepared and cooked as directed under No. 19. When they are done drain them, put the drawn butter on, season with pepper, salt, sugar, shaking the pan, and sprinkle with minced parsley before serving. Canned peas are prepared the same way, but not cooked in salt water. No. 21—FRESH GREEN PEAS WITH CRAB MEAT. Quantity for 6 Persons. 1½ lbs. fresh green peas 25 crabs or crawfish Preparation: The preparation and ingredients are the same as given under No. 20. When they are done shake them with the hot butter, add the crab meat, mix, drip the crab butter on. Remarks: This is a very fine dish. No. 22—PEA OMELET. Look for the preparation in chapter 15, Omelets. No. 23—ASPARAGUS AND CAULIFLOWER OMELET. Look for the preparation in chapter 15, Omelets. No. 24—MARROW PEAS. Quantity for 6 Persons. 2 lbs. of marrow peas 1½ pts. of bouillon 1⁄10 lb. of butter 1 pinch of pepper Salt to taste ½ tsp. of sugar ½ tbsp. of flour 1 tbsp. of chopped parsley Preparation: The marrow peas are strung like beans, washed and cooked until tender in bouillon and butter, then add the flour, stir and season with salt, pepper and sugar. Lastly add the parsley.