The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Peas

Shell young, green peas and bring them to a boil, using about one cupful of salted water for each quart of shelled peas. Put the pail or pan inside of another cooker-pail of boiling water and set all in a cooker for from one to two hours or more. Old peas may be left all night or all day in the cooker.