POTATOES 303 



PEAS. 



Put a saucepan containing a quart of cold water 

 on the stove, add a teaspoonful of castor sugar, a tea- 

 spoonful of salt, a quarter of a teaspoonful of carbonate 

 of soda and a small bunch of mint ; as soon as it boils 

 put in a pint of shelled Peas, which have been well 

 washed in cold water to which a small quantity of 

 powdered borax has been added, and let them boil 

 rapidly, without covering the pan, until they are done. 

 Melt an ounce of butter in a saucepan, and, after 

 draining the Peas in a colander, turn them into the pan, 

 scatter a little castor sugar and salt over them and turn 

 them carefully in the pan with a wooden spoon for a 

 few minutes and serve them very hot. Peas may also 

 be cooked without water in the following manner. 

 Place a Gourmet Boila in a saucepan of boiling water 

 and melt an ounce of butter in it, then add a few leaves 

 of mint and a pint of freshly shelled Peas ; turn them 

 over with a wooden spoon so that they are coated with 

 the butter and while doing so sprinkle over them a 

 teaspoonful of powdered sugar which has been mixed 

 with half the quantity of salt and a little white pepper. 

 Then place a piece of thick buttered paper over the 

 Peas, cover the jar and put the lid on the saucepan ; 

 if the Peas are young they should be done in half an 

 hour. 



POTATOES. 



To ensure Potatoes being thoroughly cleansed they 

 should be scrubbed with a vegetable brush before being 



