and abo by a few sprigs of mint, to be removed before the peas go to table.
Lima beans may be stewed in butter, as above: also, asparagus tops, cut off from the white stalk.
FRENCH PEAS.—The peas should be young, freshly gathered, and shelled immediately before they are cooked. Boil them in water slightly, salted, till they are perfectly tender. Then put them into a sieve, and drain them as dry as possible. To each quart of peas allow an ounce and a half of the best fresh butter; a large tea-spoonful of flour; and six table-spoonfuls or a tea-cup of rich cream; with a small tea-spoonful of powdered sugar. Put the butter into a stew-pan; place it over the fire; and when it comes to a boil, stir in the flour, making it quite smooth, and free from lumps. Having mixed the sugar with the cream, add it, gradually, to the butter and flour; and when it boils hard stir in the peas, and let them stew till they are all hot through. While stewing, stir them occasionally to prevent their burning. If the pan is small it is better to shake it over the fire.
LETTUCE PEAS.—Having washed four lettuces, and stripped off the outside leaves, take their hearts, and (having chopped them well) put them into a stew-pan with two quarts of young green peas, freshly shelled; a lump or two of loaf-sugar; and three or four leaves of green mint minced as finely as possible. Then put in a slice of cold ham, and a quarter of a pound of butter divided into four bits and rolled in flour; and two table-spoonfuls of water. Add a little black pepper, and let the whole stew for about twenty-five minutes, or till the peas are thoroughly done. Then take out the ham, and
