Green peas should be neither too old nor too young. When they are small and soft they have no character, but if too old they are hard and flavorless. To be at their best they should be cooked the day they are gathered.
For fresh tender green peas, wash the pods, shell and put at once into boiling salted water. Washing after shelling takes away much of the sweetness. Cook until tender, 15-25 m. There should be very little water left when they are done. When nice and sweet they require no seasoning but salt. Serve plain, with just enough of the water in which they were cooked to moisten them. A little sweet cream, butter or cream sauce may be added.
Peas that have become withered should be shelled and allowed to stand in cold water for an hour before cooking.
When peas are a little old they require longer cooking, and should have a little sugar in the water in which they are cooked. A small sprig of mint improves the flavor of old peas, but the positive mint flavor should not be distinguishable.
Canned peas of an inferior quality drained and boiled in fresh water with sugar and mint are sometimes hardly distinguishable from fresh peas. A sprig of parsley may be stewed with peas instead of mint.
Cook in boiling, salted water with parsley and onion; add sugar, and thicken the liquid a trifle.
Put a spoonful of butter in the saucepan, add peas, salt and a spoonful or two of water, cover close and cook until tender, about half an hour, perhaps.
Cook peas and small new potatoes together. Cover with cream or thin cream sauce.
This is the name of one variety of the edible podded peas. They have a delightful flavor peculiar to themselves. Wash and drain the pods and cut like string beans. Cook in a small quantity of boiling salted water until tender, about 30 m. Add cream, cream sauce or a little butter. Heat and serve.