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Fresh Peas

Fresh peas should not be shelled until just before they are needed for cooking. Look them over carefully after shelling, taking out any tendrils that may have gotten in with them; place them in a kettle with just sufficient boiling salted water to cover, and boil slowly until tender. Young peas will cook in twenty minutes, but those that are more mature require twice that time. The water should not be drained from them when done; if nicely apportioned, there will be, when the cooking is finished, only enough to serve with the peas. Add butter, salt and pepper, and serve hot.