s to require splitting.

When they are very large they look pretty cut into lozenges.

_Obs._ See N.B. to No. 125.

_Green Pease._[164-*]--(No. 134.)

Young green pease, 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 colour and sweetness.

If you wish to feast upon pease in perfection, you must have them
gathered the same day they are dressed, and put on to boil within half
an hour after they are shelled.

Pass them through a riddle, _i. e._ a coarse sieve, which is made for
the purpose of separating them. This precaution is necessary, for large
and small pease cannot be boiled together, as the former will take more
time than the latter.

For a peck of pease, set on a sauce-pan with a gallon of water in it;
when it boils, put in your pease, with a table-spoonful of salt; skim it
well, keep them boiling quick from twenty to thirty minutes, according
to their age and size. The best way to judge of their being done enough,
and indeed the only way to make sure of cooking them to, and not beyond,
the point of perfection, or, as pea-eaters say, of "boiling them to a
bubble," is to take them out with a spoon and taste them.

When they are done enough, drain them on a hair-sieve. If you like them
buttered, put them into a pie-dish, divide some butter into small bits,
and lay them on the pease; put another dish over them, and turn them
over and over; this will melt the butter through them; but as all people
do not like buttered pease, you had better send them to table plain, as
they come out of the sauce-pan, with melted butter (No. 256) in a
sauce-tureen. It is usual to boil some mint with the pease; but if you
wish to garnish the pease with mint, boil a few sprigs in a sauce-pan by
themselves. See Sage and Onion Sauce (No. 300), and Pea Powder (No.
458); to boil Bacon (No. 13), Slices of Ham and Bacon (No. 526), and
Relishing Rashers of Bacon (No. 527).

N.B. A peck of young pease will not yield more than enough for a couple
of hearty pea-eaters; when the pods are full, it may serve for three.

MEM. Never think of purchasing pease ready-shelled, for the cogent
reasons assigned in the first part of this receipt.

_Cucumbers stewed._--(No. 135.)

Peel and cut cucumbers in quarters, take out the seeds, and lay them on
a cloth to drain o