Creamed Peas

Peas, 1 quart. Flour, 1 tablespoon. Milk, 1/2 cup.

Cream, 2 tablespoons. Butter, 1 tablespoon. Salt and pepper.

Shell fresh young peas, add boiling water to barely cover. Boil with cover on for 20 minutes or until tender, adding season-ing when half done. Blend flour till creamy in milk and pour slowly into peas, stirring all the time. Cook 1 minute and remove from fire. Add cream and butter, stir until melted and serve at once.

Lettuce And Peas

Lettuce.

Green peas, 1 quart.

Salt and pepper.

Butter, 1 heaping tablespoon.

Flour.

Stock, 1/4 pint.

Sugar, 1 teaspoon.

Use the outer leaves of 2 heads of lettuce. Remove from the head, wash, and soak in cold salted water for 2 hours. Drain and chop coarsely. Put in a saucepan with the remaining ingredients. Cover closely and simmer gently about 1/2 hour or until peas are soft. English Cook, Newtonville.

Green Pea Souffle

Cooked peas, 1 quart. Salt and pepper.

Butter, 2 tablespoons. Milk, 1 pint.

Eggs, 3.

Mash peas while hot, season well, add butter, milk and well beaten yolks of eggs. Fold in stiffly beaten egg whites, turn into buttered baking dish and bake for 20 minutes. Serve immediately.

Green Peas, Spanish Sauce

Green peas, 1 quart. Butter, 1 tablespoon. Parsley, 1 sprig. Stock, 1 cup.

Onion, 1. Tomato, 1. Sugar, 1 tablespoon. Egg yolks, 2.

Steam peas with butter, parsley and minced onion until tender, add stock, chopped tomato and sugar and simmer for 20 minutes. Thicken with the well beaten egg yolks and serve on buttered toast.