Peas, Green

Young green peas, well dressed, are among the most delicious delicacies of the vegetable kingdom. They must be young; it is equally indispensable that they be fresh gathered, and cooked as soon as they are shelled for they soon lose both their color and sweetness. After being shelled, wash them, drain them in a culicnder, put them on in plenty of boiling water, with a tea-spoonful of salt, and one of pounded loaf sugar; boil them till they become tender, which, if young, will be in less than half an hour; if old, they will require more than an hour; drain them in a cullender, and put them immediately into a dish with a slice of fresh butter in it; some people think it an improvement to boil a small bunch of mint with the peas; it is then minced finely, and laid in small heaps at the end or sides of the dish. If peas are allowed to stand in the water after being boiled they lose their color.

Peas For A Second Course

Put a quart of fine green peas, together with a bit of butter the size of a walnut, into as much warm water as will cover them, m which let them stand for eight or ten minutes. Strain off the water, put them into a saucepan, cover it, stir them frequently, and when a little tender, add a bunch of parsley, and a young onion, nearly a dessert-spoonful of loaf-sugar, and an ounce of butter mixed with a tea-spoonful of flour; keep stirring them now and then till the peas be tender, and add, if they become too thick, a table-spoonful of hot water. Before serving, take out the onion and paisley.

Peas Pudding

Take a pint of good split peas, and having washed, soak them well in warm water; then tie them in

I a cloth, put the pudding into a saucepan of hot water, and boil it until quite soft. When done, beat it up with a little butter and salt; serve it with boiled pork or beef.

Peas Powder

Pound together in a marble mortar half an ounce each of dried mint and sage, a drachm of celery-seed, and a quarter of a drachm of cayenne pepper; rub them through a fine sieve. This gives a very savory relish to peas soup, and to water gruel, which, by its help, if the eater of it has not the most lively imagination, he may fancy he is sipping good peas soup. Observations: A drachm of allspice, or black pepper, may he pounded with the abo\e as an addition, or instead of the cayenne.