Peas in Cases
Source: The Daily News Cookbooks being a reprint from the Chicago Record Cookbook, c1896 (Amazon)

p.263 (Typed exactly as written in the book)

New peas may be daintily served in cases made of mashed potatoes. Mash the potatoes nicely, stiffen the mass by adding flour, season with salt and pepper and bake in fluted cake tins, placing a bit of bread in the center of each to keep the cases in shape and remove it as soon as all the shell is baked. Then prepare the peas in the following manner: Cook a pint of shelled peas in just as much water as will keep them from burning. Do not cover the kettle of any green vegetable, as the confined steam will always change the color to a yellowish shade of green. When the peas are tender, add a tablespoon of flour into which has been rubbed a tablespoon of butter; as soon as the liquor has been thickened by this paste season with saltspoon of salt and a dash of pepper; pour into the cases and serve hot.