Green Peas (Very Young and Tender)
Shell the peas and cover with cold water; skim off undeveloped peas which rise to the top of the water and drain. Barely cover with boiling water; cook till tender, then add salt. When done, very little water should remain. Season to taste with butter and add more salt if needed. A little sugar is sometimes an improvement.
When the peas are older, half a cup of milk or cream, with sufficient flour to thicken, is considered an improvement.