Plain Lettuce Peas
Cover the bottom and sides of a stew-pan with large fresh leaves taken from lettuces. Have ready the peas, which should be young and green. To each quart of shelled peas allow two table-spoonfuls of fresh butter, and a lump of loaf sugar. Add a very little pepper and salt, and a sprig of green mint. Cover the pan closely, and let it stew for half an hour, or till the peas are thoroughly done. Then take them out from the lettuce leaves, and send only the peas to table.