This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Dressed with butter and salt only.
Stewed in stock.
Stewed with ham cut in dice and young onions.
Green peas boiled in the pods.
A large and late variety of green pea.
English yellow field peas hulled and split, used principally for making soup, but good as a winter vegetable and as a purse with salt meats.
A Southern variety, like a bean, very generally eaten in the South; cooks to a dark color.
White Southern variety, very small, scarcely larger than wheat, cooks yellow; not so coarse as the black-eye pea; in good demand for the table.
There is a pea now cultivated which, when young, has such tender shells, that they are able to be eaten as well as the peas. Boil for half an hour in water, drain, and warm in butter. Stir in some cream; thicken with yolks of eggs, and flavor with a few drops of vinegar.