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Ingredients 4 ingredients

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Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Young green peas, well dressed, are among the most delicious delicacies of the vegetable kingdom.
They must be young.
It is equally indispensable that they be fresh gathered, and cooked as soon as they are shelled, for they soon lose both their color and sweetness.
After being shelled, wash them, drain them in a cullender, put them on, in plenty of boiling water, with a teaspoonful of salt;
boil them till they become tender, which, if young, will be less than half an hour;
if old, they will require more than an hour.
Drain them in a cullender, and put them into a dish, with a slice of fresh butter in it.
Some people think it an improvement to boil a small bunch of mint with the peas;
it is then minced finely, and laid in small heaps at the end or sides of the dish.
If peas are allowed to stand in the water, after being boiled, they lose their color.