Shell a peck of green peas and cook in boiling salted water until tender. Drain, season with salt, pepper, and butter or cream, and serve immediately. A small bunch of green mint or parsley or two or three young onions or a tablespoonful of minced onion may be boiled with them. A little sugar may be added to sweeten them.
CREAMED PEAS
Boil peas until soft in water to cover, adding a pinch of salt during the last fifteen minutes. Season with salt, pepper, and butter, and reheat in [Cream] or White Sauce. A little sugar may be added to the seasoning. Canned peas may be used.
BUTTERED PEAS
Cook a quart of green peas in salted water, using as little as possible and adding a tablespoonful of butter. Thicken with flour cooked in butter, then add more butter, a pinch of sugar, and a little grated nutmeg.
BROILED GREEN PEPPERS
Cut six green peppers into quarters, remove the seeds, and broil over a very hot fire, until the edges curl. Spread with butter, sprinkle with salt, and serve with broiled steak.
FRIED PEPPERS
Remove the stems and seeds, cut into rings, and soak for half an hour in cold water. Drain, dry, dip in flour seasoned with salt, and fry in fat to cover.