How to cook vegetables

Soak a pint of split peas in water for several hours. Drain off the peas and put them into a pudding cloth tied up with string; place this in a saucepan of cold water and boil for about three-quarters of an hour. Rub the cooked peas through a fine wire sieve, beat up an egg with about a tablespoonful of milk, and mix this with the peas, season to taste with salt and pepper, put the mixture in a floured cloth. Put it in a saucepan of boiling water and cook for another hour. Untie the cloth and turn the pudding into a hot dish, serve hot. Note : — Peas pudding' is usually served with boiled pork. It is much improved if cooked in the second stage in pork stock, or in water in which bacon has been boiled. IAEA’S. 139 Pea Soup. k lb. split peas, x onion, \ stick of celery, 1 carrot, 2 or 3 thin slices of bacon cut in small dice, 1 oz. butter or dripping, 1 quart of stock, pepper and salt. Soak the peas in cold water for several hours, melt the butter or dripping in a stew-pan ; drain the peas and put them in the stew-pan, with the onion and vegetables cut in slices ; stir over the fire for 5 minutes, taking care that they do not brown ; then add the stock, and season with salt and pepper. Boil up gently and skim well ; let it simmer slowly until the peas are done. Pass the soup through a wire sieve, and add the bacon previously fried. Reheat it, add a little dried mint, and serve. Baked Peas ( Bohemian style.) Soak 1 lb. of dried peas for several hours, drain them, and cook till tender in stock. Peel and chop finely a large onion, and fry it to a pale brown in 1 oz. of butter. Butter a gratin dish, sprinkle over with fried breadcrumbs, and put in a layer of cooked peas, then spread over the onion puree, and range the re- mainder of peas on top. Pour over enough good white sauce to cover the surface, besprinkle with breadcrumbs, and a little grated cheese, and put here and there a few tiny bits of butter. Bake in a sharp oven for a few minutes to birown the top, and serve. POTATOES (Pommes de Terre). This vegetable is universally eaten throughout the civilised world ; indeed, it ranks second to bread only as a staple article of food. Besides being cooked as a vegetable, a " flour ” or “ fecule " is made from potatoes, which is now largely used in cooking. In Saxony a kind of cheese is made of cold boiled potatoes mixed with sour milk. There are many varieties of the potato, such as “ Dimbers,” “ Flowerballs,” “ Giant Seedlings,” " Champions,” 140 HOW TO COOK VEGETABLES. " Kidneys,” etc., etc. Some of them are mealy, some waxy, and some watery ; others are close in texture ; some are white, others yellow or red. The latter colour in some cases extends not only to the Potatoes. skin but also to the interior of the potato ; they all possess more or less nutritive qualities. At least 250 ways of cooking potatoes are known, as is proved by a book entitled “ Potato Cooking,” by A. Suzanne and C. Herman Senn, published at is. 6d. A selection of the most popular recipes are given herewith. Boiled Potatoes.