peas

pit them into a stew-pan in fplentv of boiling: water dd salt, a teaspoonful ot pounded loaf sugar, and boil; hem twenty in mutes, when they will be tender, if young if old. they will require a longer time. Drain them in colander, and dish immediately. If peas are allowed:o. stand in the water after being boiled, they lose To the* Stew colour. Young Peas and Lettuce.— Take t\o heads of cabbage lettuce, pick off the outside leaves, nd lay them in salt and water for an hour cut them davn in slices, run cold water on them, put them; in a sace-pan with a teacupful of rich gravy, shake in a little flour, some pepper and salt, a tablcspoonful of sugar, one quart of green peas, and let them stew closel covered, at the side of the fire, until the peas are set and the sauce much reduced add a little cream, shak* the sauce-pan. but do not stir; it. Serve hot on a dish >y itself, or under chickens, sweet-breads, or any dresed meat vou choose. wel tie them up in small bundles, cut them all even at thr white ends, and lay them in cold water; when wrated, put them on in boiling water, with salt, and bdl them quickly for fifteen minutes. Have a slice of tasted bread cut in four, and the crusts cut off; dish tie asparagus with the tops meeting in the middle;of ae dish, cut off the strings, and serve with butter sauce n a sauce-tureen. To Boil Sea-Kale.—Cut off any part that may upon the toast, laying it all one way, and pour butter