Green Pease

Shell and wash ; put them in slightly salted boiling water, and cook them in this for twenty-five minutes. Drain well, turn into a hot dish, put a lump of butter the size of an egg upon them and a little pepper and salt.

Canned Pease

Drain and leave in cold water for ten minutes, put on in salted boiling water, cook fifteen minutes; drop in a lump of white sugar and a small sprig of mint, and cook five minutes longer.

Drain, butter, pepper and salt, and serve.

Puree Of Green Pease

Shell half a peck of pease and set them in a cold place while you boil the pods for twenty minutes in just enough hot, salted water to cover them. Strain them; return the water to the fire with the pease and a sprig of mint, and boil until they are soft enough to rub through a colander. When you have pressed all through that will go, stir into them a cupful of the water in which they were cooked, season with pepper and salt and put back into the colander. As they begin to simmer stir in a roux of one tablespoonful of flour, cooked for three minutes in two tablespoonfuls of butter, cook one minute, take from the fire and add three tablespoonfuls of cream, that have been heated with a tiny bit of soda. Pour upon squares of fried bread laid on a hot platter.

Plain Puree Of Green Pease

Boil and rub a quart of pease through a colander, or pass them through a vegetable-press. Heat a tablespoonful of butter in a saucepan with pepper, paprica, or a dash of cayenne, half a tea-spoonful of sugar, and three mint leaves, finely minced. Stir in the pulped pease and toss and stir with a silver fork until they are very hot. Pile upon a hot platter and lay triangles of fried bread about the base.

Green-Pea Pancakes

Two cupfuls of green pease left over from dinner, or boiled expressly for this dish, mashed while hot, and rubbed through a colander. Season with pepper, salt, and butter to taste; let them get cold ; then add two beaten eggs and a cupful of milk. Sift half a teaspoonful of Cleveland's Baking Powder twice through half a cupful of flour, and beat in lightly at the last. Mix well and bake as you would griddle-cakes. Eat hot.