_American mode_: First boil the pods, which are sweet and full of
flavor, in a little water; skim them out, and add the pease, which boil
until tender; add then a little butter, cream, pepper, and salt. If they
are served as a garnish, do not add the juice; but, if served alone, the
juice is a savory addition. Time to cook, about half an hour.
The American canned pease should be rinsed before cooking, as the juice
is generally thick. The pease are then thrown into a little boiling
water seasoned with salt, and a little sugar; butter is added when done.
_English mode_: Throw the pease into boiling water, with some lettuce
leaves and a sprig of mint in the bottom of the stew-pan. To each quart
of pease allow two table-spoonfuls of butter and a lump of loaf-sugar;
cover the stew-pan closely, and boil until they are tender--thoroughly
done; then separate the pease from the other ingredients, sending them
only to the table. This cooking of pease with mint (universally done in
England) is a good way of utterly destroying the delicious natural
flavor of the pea.