PEAS (GREEN).

Wash the pods, which should be green, crisp and plump, before
shelling, then the peas will not require washing. Put the peas into a
strainer or colander and shake out all the fine particles. Boil until
tender. When nearly done add the salt. Use little water in cooking,
when they may be served without draining; season with a little butter,
pepper and salt. If drained, serve either dry with butter, pepper and
salt, or with a white sauce.


GREEN SWEET CORN.

Remove the husk and silky fibre, cover with boiling water (the flavor
is improved by adding a few of the clean inner husks) and cook, if
young and tender, from 10 to 15 minutes. Try a kernel and take up the
corn as soon as the milk has thickened and the raw taste is
destroyed.

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SALADS.


FRENCH DRESSING.

3 tbsps. of olive oil.