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 put to cook in boiling water. Let cook 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.
Add a sprig of mint to green peas and proceed as for Boiled Peas.
Prepare the same as for boiled peas, but add three-fourths cup of White Sauce instead of butter. Canned peas may be drained, rinsed and used in the same way.
1 pint shelled peas 1 pint new potatoes 1 1/2 cups milk.
2 tablespoons butter 2 tablespoons flour 1 teaspoon salt.
Cook the shelled peas the same as for Boiled Green Peas. Scrape the new potatoes and put to 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. Let cook a few moments before serving.
1 cup boiled rice 1/4 cup canned peas.
1/2 cup liquid from the peas 2 tablespoons flour.
4 teaspoons melted butter.
Put half the boiled rice in the bottom of a baking dish, then a layer of the peas, then the remainder of the rice. Rub the butter and flour together; heat the liquid and pour over the butter and flour; let boil 5 minutes. Then pour over the rice and bake 10 minutes.
1 pint cooked or canned peas.
3 cups raw cut celery.
2 tablespoons butter 2 tablespoons flour 1 cup water.
1 teaspoon salt.
Put the celery to cook in sufficient boiling water to cover. Let cook 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, let boil five minutes. Add the cooked celery and the peas.