Green Peas.
Receipt given on Sunday of First Week in this month.
Stewed Turnips.
Peel and slice young turnips. Boil fifteen minutes in hot, salted water; throw this off, and add half a cup of milk and as much boiling fresh water. When this heats, stir in a generous lump of butter, rolled in a teaspoonful of flour, with pepper and salt to taste. Simmer ten minutes longer, or until tender, and pour into a deep dish. Eat very hot.