Peas

Ingredients for P

• A no less famous woman than Madame Maintenon of the court of Louis XIV. is said to have written concerning peas: "The impatience to eat them, the pleasure to have eaten them, and the delight to eat them again, are the three points our princes talk about."

Instructions

1. Like all green vegetables peas should be as fresh from the vines as possible; "an hour from the vines to the table" is the time one authority gives.
2. Since this is possible only when one has a kitchen garden to draw from during the season, the best one can do is to take all possible care to preserve the original freshness and flavor.
3. Green peas should never be washed after shelling as many cooks do.
4. There is no more need for washing than for washing a banana after peeling, for the pea is perfectly protected by the pod from any dust or migratory germ.
5. Wash the pods thoroughly before shelling, however.
6. A few of the pods may then be boiled in with the peas to add to the flavor.
7. When peas have been too long picked and the pods are at all withered they may be soaked for an hour in cold water, and shelled immediately before cooking.
8. They should be put into boiling water enough to cover, and kept boiling steadily, uncovered, to retain their color.
9. When peas are full grown a little sugar added while boiling frequently improves the flavor.
10. French and English cooks frequently add a sprig of mint to the peas while cooking, epicures affirming that there is a natural affinity between the two.
11. In using canned peas the mistake should not be made of cooking them in the water in which they were canned.
12. It should always be drained off and the peas cooked in fresh boiling water.
13. To boil young peas, cook without salt until tender, about fifteen minutes; then add salt and cook five minutes longer; drain and serve.