Pease.
American mode: First boil the pods, which are sweet and full of flavor, in a little water; skim them out, and add the pease, which boil until tender; add then a little butter, cream, pepper, and salt. If they are served as a garnish, do not add the juice; but, if served alone, the juice is a savory addition. Time to cook, about half an hour.
The American canned pease should be rinsed before cooking, as the juice is generally thick. The pease are then thrown into a little boiling water seasoned with salt, and a little sugar; butter is added when done.
English mode: Throw the pease into boiling water, with some lettuce leaves and a sprig of mint in the bottom of the stew-pan. To each quart of pease allow two table-spoonfuls of butter and a lump of loaf-sugar; cover the stew-pan closely, and boil until they are tender—thoroughly done; then separate the pease from the other ingredients, sending them only to the table. This cooking of pease with mint (universally done in England) is a good way of utterly destroying the delicious natural flavor of the pea.