Prepare carrots as above. Just before removing from oven, sprinkle with one-half cup finely chopped mint.

Drain and rinse peas, turn into double boiler, and for each No. 10 can of peas add one-half cup butter, two tablespoons sugar, one tablespoon salt, and one teaspoon pepper, and allow thirty minutes for heating. If served as main course for luncheon or supper, two cans peas should be used. Mound peas in center of platter, with border of carrots.