Pea pancakes
Open a can of green peas several hours before you wish to use them, drain in a colander and cover with cold water until you are ready to cook them. Boil tender in water slightly salted, drain, and while hot rub through a colander or vegetable press. Work in a teaspoonful of butter, with pepper and salt to taste. Stir for a minute, and let the paste get cold. Beat two eggs light and add to the cold paste, alternately with a cupful of milk. Sift half a teaspoonful of baking powder twice with four tablespoonfuls of flour, and stir into the mixture.
Drop upon a soapstone griddle as you would griddle cakes. Eat while hot, as a vegetable. Peas left over from yesterday are nice made up in this way.