Serve the peas directly they are drained, as they are spoilt by being kept hot.
PEAS, STEWED .-- When peas late in the season get old and tough, they can be stewed.

Boil them for rather more than half an hour, throwing them first of all into boiling water; drain them off, and put them into a stew-pan with a little butter, pepper, and salt.

Young onions and lettuces cut up can be stewed with them, but young green peas are far too nice ever to be spoilt by being cooked in this way.
SCOTCH KALE .-- Scotch kale, or curly greens, as it is sometimes called in some parts of the country, is cooked like ordinary greens.

It should be washed very carefully, and thrown into fast-boiling salted water.

The saucepan should remain uncovered, as we wish to preserve the dark green colour.