Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

To Cook Young Green Peas.

The best mode of cooking this most delicate and finely-flavored vegetable—put the peas in a porcelain-lined kettle, with just water sufficient to cover, and let them boil slowly until tender. Add a lump of butter, worked in a teaspoonful of flour, to the rich liquid, with half a teacupful of rich milk or cream; season with salt and pepper.