The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

salt, and boil it with some dried peas, in a little water. Add two carrots or parsnips, two onions, and a bunch of sweet herbs. When the peas are done enough, pulp them through a cullender or sieve, and serve them over the bacon. PEAS CULTIVATED. Instead of sowing peas in straight rows, they should be formed into circles of three or four feet diameter, with a space of two feet between each circle. By this means they will blossom nearer the ground, than when enclosed in long rows, and will ripen much sooner. Or if set in straight rows, a bed of ten or twelve feet wide should be left between, for onions and carrots, or any crops which do not grow tall. The peas will not be drawn up so much, but will grow stronger, and be more productive. Scarlet beans should be treated in the same manner. PEAS AND PORK. Two pounds of the belly part of pickled pork will make very good broth for peas soup, if the pork be not too salt. If it has been in salt several days, it must be laid in water the night before it is used. Put on three quarts of soft water, or liquor in which meat has been boiled, with a quart of peas, and let it boil gently for two hours. Then put in the pork, and let it simmer for an hour or more, till it is quite tender. When done, wash the pork clean in hot water, send it up in a dish, or cut into small pieces and put with the soup into the tureen. PEAS PORRIDGE. Boil the peas, and pulp them through a cullender. Heat them up in a saucepan with some butter, chopped parsley and chives, and season with pepper and salt. PEAS PUDDING. Soak the peas an hour or two before they are boiled; and when nearly done, beat them up with salt and pepper, an egg, and a bit of butter. Tie it up in a cloth, and boil it half an hour. PEAS SOUP. Save the liquor