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Green Peas, to Boil

Green peas, when gathered young, shelled just before they are cooked, and dressed properly, are amongst the most delicious of vegetables. If they are very unequal in size, they should be shaken through a coarse sieve, and the smaller ones put into the water ten minutes after the large ones. Throw them into plenty of fastboiling water, to which a table-spoonful of salt has been added, and keep the pan uncovered until the peas are tender. Taste them to ascertain when they are sufficiently cooked. Drain the water from them. Put them into a clean pan with a slice of butter, a little salt and a tea-spoonful of sugar, and toss them over the fire a minute or two, then serve. A sprig of mint is often boiled with peas; this is by some considered an improvement, and by others quite the reverse. Great care should be taken not to put much soda with peas. If the water is very hard, a tiny piece may be put in, but too much would quickly reduce them to a pulp. Time, according to the age and size: young green peas, fifteen to twenty minutes. Probable cost, 8d. per peck, when in full season. Sufficient for three or four persons.