The mature pea is one of the most valuable and nutritious vegetables. To prepare fresh peas, shell and cook slowly with a small amount of boiling water, leaving the kettle uncovered so that the water will boil away at the last.- Season with salt, pepper, and butter, add milk or cream if desired, or serve with a white sauce.

Dried Peas, Boiled

1 quart dried peas

1/4. lb. fat salt pork

Pick dried peas over carefully, wash, and soak over night in cold water. In the morning bring to the boiling point and add salt pork cut in small pieces. Boil till peas are very tender 4 to 7 hours. Let water boil away at the last. Season with salt and pepper.


Cowpeas should be cooked soon after gathering, in order to preserve their fine flavor. Cook the green cowpeas (in pod or shelled) in boiling salted water until tender. Season and serve. Dried cowpeas should be soaked over night (7 or 8 hours), then boiled until tender. By absorbing water dried cowpeas increase in size until each cup makes nearly 2 1/2 cups of cooked peas.

Hopping John

1 cup cow peas 1/4lb. bacon 1 large onion

1 cup rice 1/2 teaspoon salt 1/8 teaspoon pepper

If dried peas are used soak the peas until softened. Then add boiling water, bacon, and onion and cook till tender and dry. Boil the rice separately, drain, and add to the cow peas. Season with salt and pepper. Serve hot. Serves 8 to 10.