Garden peas shelled and washed, the toppings removed from the water, put to boil in boiling water with salt, little sugar and a small bunch of green mint, boil rapidly without a cover till tender, about ten to fifteen minutes, take up and drain, remove the mint; serve plain as a vegetable or garnish, or mix with cream or gravy, or butter sauce. The dried green peas of commerce may, after soaking in cold water over night, be treated the same as fresh garden peas.

Green Pea Soup

Garden peas shelled and washed, boiled till tender in good chicken broth, seasoned to taste, then is added some shredded chervil and lettuce.

Green Pea Soup

Peas shelled and washed, boiled in white stock till tender, slightly thickened with roux, then rubbed through a tamis, seasoned; served with croutons.. To the puree may also be added finely cut chervil, chives, spring onions, asparagus points, stringless beans.

.. also may be mixed in for a change, two or three cans of macedoines... or a julienne of vegetables,. royal custards.. rice grains.. flageolet beans.. etc.

Puree Of Peas

Dried green peas soaked over night, put to boil in white stock with a ham knuckle, mint, onion, carrot, spring onions and chives; when tender, remove the ham, rub the rest through a tamis, season to taste, bring to the boil again and slightly thicken with roux, to avoid settling; cut the ham in small dice and add to the soup; serve with croutons.

Puree Of Peas

Dried green peas put to boil with salt pork and and a bunch of pot herbs in veal broth, boil till soft and pork is done, then remove pork, thicken a little with roux to prevent settling, then rub through tamis, bring to boil again, season to taste, cut the pork in dice, add to the soup; serve with croutons.

Split Pea Soup

Split peas soaked over night, put to boil in white stock with onion, celery, carrot and salt pork; when done, thicken lightly with roux to prevent settling, remove the pork, rub the rest through a tamis, bring to boil again, season to taste, add the pork cut in small dice; serve with croutons.

Peas Pudding

An English dish used with boiled salt pork, salt beef, etc. Split peas soaked over night, then put into a cloth allowing room to swell, put to boil in cold water with salt and a small piece of common washing soda, boiled till soft, taken up, the cloth hung to allow all water to drain out, then untied, turned on to a dish and served with the accompanying meat.