Peas with Bacon.—Put in a stewpan on the fire four ounces of bacon cut in dice (for one quart of peas), and toss and fry it for about five minutes, then add the peas after having blanched them from five to ten minutes, according to how tender they are; stir for two minutes and add half a pint of broth or water, also a bunch of seasonings composed of two or three sprigs of parsley, half a one of thyme, and a piece of bay-leaf; stir again and mix, and then add also two or three small onions, salt, and pepper; boil half an hour, remove the seasonings, and serve peas and salt pork. A small sausage may be added for those who like the taste of it.
Plain boiled.—Put a saucepan on the fire with water and salt in it, and at the first boil drop two quarts of peas in it; boil gently till done, and then drain. As soon as they are in the colander, just toss them a little, turn them over a dish, and put four ounces of butter on the top, salt, and pepper, then place the dish in the oven with the door open, that is, just to keep them warm and allow the butter to melt, stir for one or two minutes, and serve warm.
With Lettuce.—Blanch a quart of peas for about five minutes, and drain them. Blanch a head of lettuce for one minute. Put peas and lettuce in a saucepan with one ounce of butter, stir gently on the fire for about one minute, and then add a little broth or water, two or three sprigs of parsley, salt, and pepper; boil slowly till done, and serve warm. The parsley may be served, or removed just before serving, according to taste. The lettuce is always served with the peas.
Au jus.—Boil the peas as directed for plain boiled, then put them back on the fire with a little butter, stir for one minute, add about three tablespoonfuls of gravy to a quart of peas, salt and pepper, give one boil, and serve.
With Ham.—Blanch two quarts of peas and drain them. Put them in a saucepan with half a pound of ham, cut in dice, half cover them with water, and boil gently till done. If the water boils away, add a little more; serve warm.
Canned peas are prepared in the same way as above.
A l'Anglaise.—If the peas are fresh, blanch them; if they are preserved, drain them only. Put the peas in a saucepan with about one ounce of butter for a pint, set on the fire, stir gently till thoroughly warm, add chopped parsley and a yolk of egg, and serve.
Au Sucre (with Sugar).—Set the peas on the fire, the same as above, add about one ounce of sugar, stir also till warm; take from the fire, stir a yolk of egg in, and serve.
Dry Peas and Split Peas.—Dry and split peas are prepared and served in the same and every way like dry beans, with the exception that they require to be soaked only for a few hours before cooking them.
Potatoes.—To select.—As a general rule, the smaller the eye the better the potatoes. By cutting off a piece from the larger end you ascertain if they are sound; they must be white, reddish, bluish, etc., according to the species. If spotted, they are not sound, and therefore very inferior. There are several kinds, and all of them are good when sound or coming from a proper soil. Use the kind you prefer, or those that are better fit for the way they are intended to be served. To mash or to make a purée, etc., every kind is good. To serve whole or in dice, or in pieces like carpels of oranges, those called Mercers and the like, are preferable, because they do not bruise so easily.