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Peas, Green, Boiled

Choose peas which are young and freshly gathered. Do not shell them until just before they are to be boiled. To boil a quart of peas, put two quarts of water into a saucepan, and with it a quarter of an ounce of salt. Let it boil, and skim it well, then throw in the peas, and let them boil quickly, without being covered, until they are tender. As soon as this point is reached, take them at once off the fire, or they will quickly break, and their appearance be spoilt. Drain them, put them into a clean saucepan with three ounces of fresh butter, sprinkle a little salt and white sugar upon them, and shake them over the fire until the butter is melted. Serve immediately. A bunch of mint is frequently thrown into the water with the peas; but before doing this it is well to ascertain if the flavour is liked, as some persons have a strong objection to it. Instead of being shaken up with butter, green peas are sometimes served with a handful of finely-chopped mint strewn over them in the tureen, pats of fresh butter being served separately in a cooler. Time to boil young fresh peas, a quarter of an hour; large old ones, twenty-five minutes or more. Probable cost of garden peas when in full season, 8d. per peck; field peas, 4d. Sufficient for four or five persons.