Boil until they are soft, two cupfuls of fresh peas in 1 quart of water
to which have been added 1 tablespoonful of salt and 2 of sugar, and
then drain; or, use 1 can of peas, heat them to the boiling point in
their liquid, and then drain. A part of the water in which the fresh
peas were cooked or the liquid on the canned peas may be used with an
equal amount of milk to make a sauce for the peas, or all milk may
be used.