Steamed Green Peas

Peas should be picked when young and tender, and cooked as soon after picking as possible, or they will lose flavor and sweetness. Fill a cheese cloth bag about two-thirds full of the shelled peas, and place in a colander, hung into a kettle of boiling water, and cover closely, but do not let the water touch the peas. Steam until done, which will take a little longer than boiling, but the peas will be much finer and sweeter in flavor, than when boiled in water. When done add plenty of butter and a little salt, and serve, at once.-[Mrs. J. I. M., N. H.

Baked Peas

This is a good recipe for the big, mealy peas. Parboil 1 qt ripe peas, then drain, and put in a bean pot with 1 lb salt pork, 1/2 teasp each pepper, salt, sugar and mustard, and enough cold water to cover the peas. Bake about 8 hours.- [Mrs. L. A. G., Me.