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Vegetables: Peas

Boiled Peas with Butter.

Put 1 quart shelled peas in a stewpan and add enough boiling water to cover them generously. When they begin to boil, draw back where the water will bubble gently. When tender, add 1 teaspoonful salt and 3 tablespoonfuls butter. Cook ten minutes longer. If the peas are not the sweet kind, add a teaspoonful sugar Peas with Pork. 1 quart peas, 4 ounces pork, 1 tablespoonful butter, cupful water, small white onions, teaspoonful pepper.

Cut pork into small bits. Put butter into stewpan; when it melts add the pork and cook gently until light brown, then add the water, peas, onion, and pepper. This is a good way to cook peas when they are old.

Peas with Lettuce (French recipe). 1 quart peas, 2 tablespoonfuls butter, 1 head lettuce (the heart), 1 small onion, 1 teaspoonful sugar, 4 cupful water.

MRS. CURTIS'S COOKBOOK Put the vegetables into a stewpan, cover, and cook for five minutes.

Draw the pan back where the contents will simmer slowly for half an hour, drain, season, and serve hot.

Sugar Peas in the Pod.

Gather the pods while the peas are very small. String them like beans and cut into two or three lengths.