Green peas are unfit for eating after they become hard and
yellowish; but they are better when nearly full grown than when
very small and young. They should be gathered as short a time as
possible before they are cooked, and laid in cold water as soon as
they are shelled. They will require about an hour to boil soft.
When quite done, drain them, mix with them a piece of butter, and
add a little pepper.
Peas may be greatly improved by boiling with them two or three
lumps of loaf-sugar, and a sprig of mint to be taken out before
they are dished. This is an English way of cooking green peas, and
is to most tastes a very good one.