Peas Recipe

Peas should be put into boiling water, with salt and saleratus, in the

proportion of a quarter of a tea spoonful of saleratus to half a peck of

peas. Boil them from fifteen to thirty minutes, according to their age

and kind. When boiled tender, take them out of the water with a skimmer,

salt and butter them to the taste. Peas to be good should be fresh

gathered, and not shelled till just before they are cooked.

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