1 - Do not shell the peas until just before time to cook them.
2 - After shelling, wash and drain.
3 - Let them cook until tender in a covered saucepan with enough water to keep them from scorching.
4 - Add salt when they are partly cooked.
5 - Of the peas are young they will require little cooking, perhhaps only 10 to 20 minutes
6 - Drain only if there is surplus water left in the pan when they have finished cooking.
7 - Add salt, pepper, and butter before serving.
8 - Or, if preferred, they may be reheated in a little milk with salt, pepper and butter, or served in white sauce.