ll peas until ready to cook. Salt, and slightly sweeten if
needed boiling water, drop the peas so slowly into the water it will not
stop boiling. Boil the peas until tender without covering and they will
keep their color. They will generally cook in about twenty minutes, take
them up with a little of the liquor in which they were boiled, butter
and pepper them, and they are much better to add a little sweet cream,
but will do without. If they are cooked immediately upon gathering, they
will need no sugar; if allowed to remain twelve hours or more, a
tablespoonful of sugar will be found an addition. A sprig of mint or a
little parsley may be added. Pea-pods are sometimes boiled in a small
quantity of water, then are skimmed out and the peas are boiled in this
liquor.

PEAS AND BUTTERED EGGS.

Stew a pint of young peas with a tablespoonful of butter, a little salt,
pepper and chopped parsley, until they are tender; beat up two eggs and
pour over them the boiling peas. Serve at once on toast before the eggs
harden.

CANAPES OF PEAS.

These form a dainty entree. To prepare the canapes take some slices of
stale bread about two inches thick and cut into neat rounds with a large
biscuit cutter. With a smaller cutter mark a circle in the center of
each round and scoop out the crumbs from it to the depth of one inch.
This must be carefully done, so there will be a firm bottom and sides.
Lay these around in a shallow dish and pour over them a half-pint of
milk in which one egg has been thoroughly beaten. This proportion of egg
and milk is sufficient for six canapes. Let them lie in this for a few
minutes; then take up very carefully and slip into very hot lard. When
of a pale golden brown remove with a skimmer and drain on blotting
paper. Boil a pint of freshly cleaned peas in unsalted water until
tender; drain well. Put into a saucepan with two spoons of butter,
dredge in a dessertspoonful of flour and add a saltspoon of salt and a
quarter of a pint of milk. Let it come to a boil; then fill the canapes
with this, give a dusting of pepper on the top of each, arrange on a
platter and garnish with parsley and slices of lemon.

CHICAGO RECORD.

PEAS AND LETTUCE.

Use a pint of peas and two young lettuces cut small. Put in as little
water as possible to use and not burn, let them boil until tender, then
add a square of sugar, the yolks of two eggs well beaten and two
tablespoonfuls of cream. Stir together a short time