Secure as fresh from the garden as possible. Leave in pods until a short time before cooking. After removing from the pods, let stand in cold water a few moments. Skim off the immature peas which come to the top, and cook slowly, uncovered, in boiling water until tender, which will require from twenty minutes to one hour according to the age and freshness. Add salt about fifteen minutes before removing from the fire. Let almost all of the liquid evaporate. Add butter, allowing one tablespoon to each pint of peas. If the peas lack sweetness, add a teaspoon of sugar to the water in which they are boiled. A sprig of mint may be added also.
In a saucepan put one quart of shelled peas and add enough boiling water to cover generously. Place over a hot fire and when they begin to boil draw back where the water will bubble gently. Leave the cover partly off. When soft add one teaspoon of salt, two tablespoons of butter, two tablespoons of cream and salt and pepper. Heat until well blended and serve hot.
Creamed peas in croustades of bread is an attractive dish.
2 tablespoons butter 2 tablespoons flour 1 teaspoon salt
Cook the shelled peas the same as for green peas. Scrape the new potatoes, and cook in sufficient boiling, salted water to cover. When tender, drain and dry by shaking gently over the flame, and add the peas. Prepare white sauce of the milk, butter, flour and salt, and pour over the peas and potatoes. Cook a few moments before serving.
1 pint canned or cooked peas 3 cups raw cut celery 2 tablespoons butter
2 tablespoons flour 1 cup water 1 teaspoon salt
Cook celery in sufficient boiling water to cover until tender, which will require about forty-five minutes. Drain off the liquid, and measure out one cup. Rub the flour and butter together; add a little at a time the water in which the celery was cooked. When all is added, boil five minutes. Add the cooked celery and peas.
1 quart peas
2 tablespoons butter
1 head lettuce
1 small onion 1 teaspoon sugar 1/2 gill water
Put all the ingredients in a saucepan, using only the heart of the lettuce, cover, and cook for five minutes, tossing the vegetables several times. Now draw the pan back where the contents will simmer slowly for half an hour.
Use pods in which the peas are very small. String them like beans, and cut in two or three lengths. Cover with boiling water, and boil gently until tender. If they are young and fresh they will cook in twenty-five to thirty minutes. Season with salt and butter, and serve at once. When the peas are young, they have an exquisite flavor.
Cook the peas slowly in boiling water until tender, then press them through a strainer. Return to the saucepan and add 1/2 a cup of warm milk, 1 teaspoon of salt, a shake of paprika, 1 tablespoon of butter, and mix well. Cook for five minutes.
To use as a green garnish press through a pastry bag with a tube having a star-shaped opening, forming into circles which will look like roses.