Green Peas.
I have purposely avoided too early an introduction of green vegetables and other spring dainties, through fear that the high prices demanded for them might make this part of my work useless for housekeepers of moderate means. By the first of May, however, even our Northern markets should be well supplied at reasonable rates with many delightful esculents which are, as yet, brought only from the South.
Shell the peas and wash well in cold water. Cook in boiling water—salted—for twenty-five minutes. A lump of sugar will be an addition, and a pleasant one, to market peas. Drain well, stir in a great lump of butter, and pepper and salt. Serve hot.