PEAS STEWED WITH OIL.
Put half a peck of peas into a stew-pan, half a lettuce chopped small,
a little mint, a small onion cut up, two table-spoonsful of oil, and a
dessert-spoonful of powdered sugar, with water sufficient to cover the
peas, watching, from time to time, that they do not become too
dry; let them stew gently, taking care that they do not burn, till
perfectly soft. When done they should look of a yellowish brown.
French beans, brocoli, and greens, stewed in the above manner will be