They lose sweetness with every hour - I might say with every minute - that passes after they have been picked. The passage from garden to kitchen and from pod to pot should be made as short as possible. As you shell throw them into cold water, not holding them in the hand until they are heated and moist. As soon as the last is shelled, drain and cook.
Shell and lay in cold water for ten minutes. Drain, turn into slightly salted boiling water and cook for about twenty-five minutes, or until very tender, but not broken. Drain in a colander, put into a dish, stir into the peas a lump of butter, and sprinkle very lightly with salt and pepper.
Boil a pint of shelled peas, and mash while hot, adding a table-spoonful of butter and salt and pepper to taste. Now beat in two whipped eggs, a half pint of milk and five tablespoonfuls of prepared flour. Beat hard and fry on a hot griddle. A soapstone griddle is best. Then they are baked - not fried.
Boil a pint of shelled peas until very tender, and mash with two tablespoonfuls of melted butter. Beat three eggs light and stir into them a pint of milk and the mashed peas. Season with salt and pepper, beat hard and turn into a greased pudding-dish. Bake, covered, for twenty minutes; uncover and brown. Serve this souffle as soon as it is removed from the oven.
Shell enough peas to make a quart without the pods. Lay the peas in cold water for a half hour; put over the fire in two quarts of boiling salted water and cook for half an hour, or until very tender, but not broken. Drain free of water, turn into a bowl and mash soft with two tablespoonfuls of butter and with salt to taste. Beat four eggs very light, add to them three gills of milk and a cupful of flour with which has been sifted a teaspoonful of baking-powder and a half teaspoonful of salt. Stir the mashed peas by the great spoonful into this mixture and beat until you have a smooth, light green batter. Have your soapstone griddle very hot and drop your batter by the spoonful upon this. When done on one side turn and bake to a delicate brown. Serve very hot as a vegetable to accompany any kind of meat or poultry.
Toast And Anchovies Garnished With Lemon
Green Peas Garnished With Potatoes
Peas that are getting hard will do for these. Boil in just enough salted water to cover them well. While hot, run through the vegetable press. Beat to a smooth paste with a tablespoonful of butter and two of flour. Pepper and salt to taste, drop in a dash of onion juice; lastly, beat in a well-whipped egg. Stir in a vessel set within another of boiling water until hot all through, and set away until cold and stiff. Mold then into croquettes, dip in beaten egg and cracker-crumbs; leave on ice for half an hour before frying in boiling deep cottolene or other fat. Drain and serve very hot.
You may use canned peas if you can not get fresh.