Pea Omelette

To every yolk and white of egg, beaten lightly together (not separately), add a pinch of salt and 2 tablespoons of milk. Open a can of peas and place over fire in their own liquor. When boiling add salt to taste and 1 tablespoon of corn starch, blended smooth with a little cold water, and a tiny piece of butter. Boil for 3 minutes; have omelet pan hot, with a liberal piece of butter or olive oil on it, and pour in egg and milk ingredients. Do not have the fire too hot and as soon as omelette is firm place in it a heaping tablespoon of peas, fold over, and serve. Garnish with peas. Will serve 6. - Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111.

Canned Peas With Onion

Put 1 tablespoon of butter in a saucepan, and when melted, add 1 tablespoon of chopped onion; let simmer for 5 minutes, then add 1 can of peas, drained of their juice, and 1/4 of a cup of cream or milk; season well with salt and pepper, and serve after 10 minutes' slow cooking. - Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111.

Pea Pancakes

Mash 2 cups of boiled peas, and press through a sieve. Season with salt, pepper, and butter, cool, add 2 eggs, beaten with a cup of milk. Add 1/2 a cup of flour, sifted with a 1/2 teaspoon of baking powder, mix thoroughly, and fry on a hot buttered griddle. - Mrs. F. S. Oliver, 6246 Kenmore Ave., Chicago, 111.

Patties Of Fresh Green Peas

Use fresh green peas, boiled, or canned French peas; reheat in white sauce, and use to fill patties or timbale cases. A little finely chopped mint may be added to the sauce, if liked. - Mrs. C. E. Olson, 3523 Prairie Ave., Chicago, 111.

Pea Pudding

Soak a qt. of dried peas over night. In the morning, cook until soft in water to cover, with a small onion. Drain, rub through a colander, and beat in a tablespoon of butter, pepper and salt to season, and 3 eggs, well beaten. Boil in a buttered mould for an hr., turn out, and serve in slices. - Mrs. H. W. Phelps, 1733 Kenilworth Ave., Chicago, 111.

Peas And Rice

Put 1/4 cup of butter into a frying-pan, add 1 cup of well washed rice, and cook until the rice is golden brown, stirring constantly. Add 1 qt. of boiling water, and a can of peas, drained, or an equal quantity of shelled peas. Season with a pinch of salt, and add sugar to taste. Put into a baking-dish, and bake until the rice is tender, and serve in the same dish. - Mrs. H. W. Phelps, 1733 Kenilworth Ave., Chicago, 111.

Steamed Peas

Put shelled green peas into a covered saucepan, put into a steamer, and cook over boiling water until tender. Season when done, and add a little hot milk or cream.. Or, add a little butter, pepper and salt before cooking. - Mrs. C. S. Raymond. 3225 Evanston Ave., Chicago. 111.

Stewed Peas With Bacon

Cook a pt. of peas until tender in warm water to cover, with a slice of bacon, chopped fine. Drain off nearly all the water, season with salt and pepper, add a teaspoon of butter, and a cup of boiling cream. - Mrs. Ida M. Seymour, 5126 Indiana Ave., Chicago, 111.

Stewed Peas And Lettuce

Boil 1 pt. of shelled green peas and 2 heads of lettuce, cut small, until tender. Put in as little water as possible and not burn, add a pinch of salt and another of sugar. When done, stir in the well-beaten yolk of 1 egg, 2 tablespoons of cream and a dash of pepper. Do not allow to boil after the egg is added. Serve hot. - Mrs. E. D. Kelley, Winnetka, 111.

Peas In Turnip Cups

Peel small, white turnips, and boil until tender, in salted water to cover. Drain, cut a slice from the top of each, and scoop out the center, making a cup. Put a bit of butter, and pepper into each cup, and fill with creamed peas, prepared according to directions previously given. Garnish with sprigs of parsley, or sprinkle with minced parsley. Canned peas can be used. - Mrs. J. M. Cutler, 6143 Lexington Ave., Chicago, 111.