Green Peas (to Keep)

Shell, and put them into a kettle of water when it boils; give them 2 or 3 warmings only, and pour them in a colander; when the water drains off, turn them out on a table covered with cloth, and pour them on another cloth to dry perfectly; then bottle them in wide-mouthed bottles, leaving only room to pour clarified mutton-suet upon them an inch thick, and for the cork. Resin it down, and keep it in the cellar or in the earth. When they are to be used, boil them till tender, with a piece of butter, a spoonful of sugar, and a little mint.

Green Peas (Stewed)

Put a quart of peas, a lettuce and an onion, both sliced, a piece of butter, pepper, salt, and no more water than hangs round the lettuce from washing; stew them 2 hours very gently. When to be served, beat up an egg and stir it in, or a little flour and butter. Some think a teaspoonful of white powdered sugar is an improvement.