Do not wash peas, as it spoils their flavor and makes them less nutritious. Peas should not be shelled until immediately before using.
Put them into a covered saucepan, with cold water enough to float them; boil them until the peas are tender; then uncover them for the water to boil away; set them at the back of range to dry; serve them in a hot, covered, vegetable dish, with a tablespoonful of butter laid on them; or, if liked, one cupful of cream may be added just before removing from saucepan.
Put the peas into a saucepan, with one cupful of cold water, and one teaspoonful of flour, mixed smoothly with soft butter to make a thin paste. Cover the saucepan, and boil the peas until they are very tender; add one-half cupful of cream and serve in a hot, covered dish.
Make little shells of puff paste and dress with peas stewed tender, to which has been added cream, thickened slightly with flour and butter.
Make little shells of pie crust and fill with young peas cooked tender and seasoned with pepper, salt, and butter; the peas should be carefully drained before filling the shells.