Shell the peas, and, when you have a pint (sufficient for six), put the Peas into cold water, drain and put into a saucepan of boiling water; add a teaspoonful of salt to prevent the Peas from cracking, and let them boil rapidly for at least twenty minutes. To ascertain if they are done, take one out and press with a fork. The great art in cooking Green Peas properly is to have plenty of water, to cook the Peas very rapidly, and not to let them boil a moment longer than necessary, if you would keep them from being soggy and preserve their fresh color and sweetness. Fresh Peas should never be shelled until the moment when you wish to cook them. When cooked, they must be eaten immediately. As soon as done, drain off all water; put a large tablespoonful of butter into the saucepan with the Peas, season with pepper to taste, pour into a vegetable dish and serve hot. This is the very nicest way of cooking this dainty Vegetable.
As the Peas grow older and larger, they may be made into purees, or cooked as follows;