Green Peas

Peas are fresh when the pods are green and crisp; and, like corn, they lose their sweetness almost as soon as picked. If stale or wilted, they may be somewhat freshened by being thrown into cold water as soon as shelled and allowed to remain in it at least an hour before cooking; and when boiling, a tea-spoonful of sugar may be added to the water to restore their sweetness. Fresh peas should not be shelled until just before they are needed for cooking. Look them over carefully after shelling, taking out any tendrils that may have gotten in with them ; place them in a kettle with just sufficient boiling salted water to cover, and boil slowly until tender. Young peas will cook in twenty minutes, but those that are more mature require twice that time. The water should not be drained from them when done; if nicely apportioned, there will be, when the cooking is finished, only enough to serve with the peas. Add butter, salt and pepper, and serve hot.

French Peas

Empty a can of French peas into a colander, and pour cold water through them. Then place the peas in a rather large-bottomed stew-pan, and add

One table-spoonful of butter.

Four table-spoonfuls of stock or water.

One tea-spoonful of salt.

One tea-spoonful of sugar.

Cook rapidly, with the pan uncovered, until the peas have absorbed all the liquid; and serve at once. Fresh peas may also be finished in this way after they have been boiled and drained.

All canned peas should have the liquor drained from them and fresh water added before being placed over the fire, as there is a peculiarly disagreeable taste about the peas when cooked with the juices in the can.

Pea Fritters

One pint of green peas.

One tea-spoonful of butter.

One tea-spoonful of salt.

One-quarter tea-spoonful of pepper.

Two eggs.

One cupful of milk.

One-half cupful of flour.

Two tea-spoonfuls of baking powder.

Cook the peas until tender, drain and mash them, and while still hot add the butter, salt and pepper. When cold, add the beaten eggs, the milk, and the flour with the baking powder stirred into it. Stir all well, and fry like griddle-cakes. These fritters are delicious for break-fast. The peas may be cooked and seasoned the day before ; or those left from a previous dinner may be boiled until a little more tender and utilized as above.