Dwarf Gray Sugar

No. 1079. - This is an early, prolific variety, and grows about two feet in height. The pods are broad, flat and crooked, containing about six Peas, of a dark brown color, that are large, shriveled, and indented.

Tall Sugar

No. 1080. - This variety grows about five feet in height, is very sweet and tender. The pods and Peas are eaten.

Field Sorts

No. 1081. - Of the many Field Sorts the Golden Wine, the Crown, the Parisian Blue, the Creepers, the Common White, and the Common Blue, are perhaps the best varieties in cultivation. In their dry state they are used in soups, purees, etc.

Green Peas, English Style

No. 1082. - Have two gallons of boiling water in a saucepan on a brisk fire, and add to it five pounds of shelled green Peas, a faggot of parsley garnished with a head of lettuce, and a few green onions, and season it with a little salt. Let them boil until tender, then drain them, take out the faggot and dish up the Peas, with a piece of butter in the middle and a piece on top.

Note. - A sprig of mint may be added with the faggot, or some finely chopped mint may be sprinkled over the Peas. This is merely a matter a taste.

Green Peas, Parisian Style

No. 1083. - Put into a saucepan five pounds of green Peas, one quart of water and six ounces of butter. Put the pan on a brisk fire, add a faggot of parsley garnished with a head of lettuce and a few green onions. Toss them over occasionally, and when cooked add four ounces of butter, into which mix two spoonfuls of flour. Toss the Peas well over until the butter is melted, then let them cook fifteen minutes longer, and season with salt, pepper and a little sugar. Should the Peas become too thick add a little hot water.

Green Peas, Family Style

No. 1084. - Put into a saucepan four ounces of butter, and when it is melted, add two spoonfuls of flour. Mix them well together, stirring with a wooden spoon, and let it cook slowly until lightly colored. Then add five pounds of Peas, and in two or three minutes add one quart of boiling water. Season with salt, pepper and a pinch of sugar, and add a faggot of parsley garnished with a head of lettuce. When the Peas are cooked, take out the faggot and add one cupful of cream into which dilute the yolks of three raw eggs. Toss them well together, not letting them cook any more.

Green Peas With Cream, Sharon Style

No. 1085. - Peas cooked in this style must be served as soon as cooked or they will lose their delicacy.

Put into a saucepan two pounds of fresh young Peas, a tumbler of cold water, a piece of butter and a head of lettuce, into which tie a sprig of green thyme. Cover the saucepan, put them on a brisk fire and toss them over occasionally. When they are cooked take out the lettuce, season with salt, pepper, and a pinch of sugar, and add a cup of double cream, into which dilute the yolks of two raw eggs. Toss them well together off of the fire, and serve with small pieces of toasted bread around the dish.