The Birmingham age-herald., 1903-06-07
When Peas Are Ripe.

There Is scarcely another vegetable that loses so much of flavor in not being fresh as green peas If possible they should be eaten the same day as picked-at all events they should not be shelled until shortly be- fore cooking. In buying, plump, green pods should be selected, those that are limp and yellow being old. It is good Idea 10 soak peas bought in tqhs market or from the hnckster in cold water for an hour before shelling In this case the peas themselves will need no washing. Boil the pods 10 min utes, using only enough water to cover skim them out, put in the peas and boil until ten der. If young thls will require but 10 min utes. If old, longer.
 The French method of cooking peas is also to be commanded In this case lettuce leaves, well washed. ars laid in the bottom of the saucepan and the shsfied peas laid over them. Water to barely cover is then added, as the juice of tho isttuos will suffice. When the peas are tender remove the let- tuce, saving all the juice. and season with cream, butter, salt and pepper.
 The Alsatians make deBeiouS pea soup from the pods alone or with tho addition of little meat.
 The pods are carefully wasned, but not aI- lowed to soak, then pueover the fire in just enough water to cover. Simmer untfl ten- der If a clear soup is wished strain, season and serve with crutons but if purse ss de- sired press through A sisve.
 The glish declare that mint should al- ways. be cooked with peas. and epicurss af- firm their opinion as to the affinity between peas aud mint. Green eafsaiads.a made in various ways, are among the delightful pos abilities of the season.
 Here are directions for an Engfssh green pea salad; Boil a quart of peas. measured after shelllng, in water to cover, well sea soned with mint, pepper and salt. Drain thoroughly. pour Into safnd bowl, melt half m ounce of butter and turn over the peas while still hot. Set in the ice box to chill while tine dressing is being prepared. Rub smooth fin a basin the yolks of three hard boiled eggs, add q half teaspoonfui Of salt. the same quantity of white pepper and a dessert spoonful of made mustard. Blend carefully, then beat in little by little four tablespoonfuls of olive oil When thick add gradually a teaspoouful of tarragon vinegar and Q tablespoonful and a half of ordinary vinegar and pour over the peas.
 Green Pea Salad No. 2-Cut . cupfui of cold veal or chicken Into dice and place in lettuce cups. Cover with layer of cooked peas, well drained from their liquor. and pour over all a French dressing seasoned with mustard and mint.
 Green Peas and Beef saiao-Mincs rare roast beef fine, sprinkle over a bed of let tuce add a layer of diced boiled potatoes and cooked peas, season well with salt and pep per and dress with boiled or French dress Ing. Serve very cold, with a garnish of hard boiled eggs sliced.
 Green peas served in carrot cups make a pretty entree; boil the carrots, which must be short and plump, in salted water until tender. Cut in two cut a slice from the bottom, so 1t will stand. and scoop out the center, leaving a little basin for the peas. Young turnps may be used in the same way.
 As garnlsh and accompaniment for sweet breads, lamb chops, shad and fillet of beef or chicken, peas stand approved