Pot-pourri from a Surrey garden

The Peas must be soaked all night, then well boiled, rubbed smooth through a sieve, and a little cream and butter added. A nicer winter vegetable cannot be. It is really made exactly like the old pease-pudding served with pork, only not nearly so dry. Imantophilums are one of the most effective and beautiful of our greenhouse plants at this time of the year, and last very well in water. We kept ours out of doors in an open pit all through last summer. As they threw up several flower- spikes, which we picked off, we feared 26 POT-POURRI FROM A SURREY GARDEN that they might not do so well this spring ; instead of which, I think they have never done better or flowered more freely. A little liquid manure helps them when in flower. Though a Cape plant, the leaves do not die down ; and so it must be kept growing, or the foliage is injured. February %7th. — I have lately evolved a good spring vegetable dish. The common green Turnip-tops, which are wholesome, but not palatable if plainly boiled, are delicious when treated like the French puree of Spinach (see ' Dainty Dishes '), rubbed through a sieve, and mixed with butter and cream. They are a beautiful bright green. In the country young Nettles done in the same way are very good, but they must be fresh— a state in which they are not to be had in large towns. I have been told how curious it is that nettles never grow in absolutely wild places, but are only to be found in localities more or less haunted by man. I think Rhubarb, which is so largely grown and eaten in England, both forced and out of doors, is never used on the Continent. I wonder if this is because it does not stand the severe frosts of the mid-Europe winters. We dig up plants and put them into boxes, and force them under the frames of our greenhouse. For later eating, we also cover it in the garden, as everybody does, with pots surrounded by leaves. I do not think that the ordinary English tart is the best way of cooking Ehubarb, unless done in the following manner : — When young and tender, cut it up into pieces the length of a finger, and throw them into cold water, to prevent the ends drying, while a syrup is prepared in an earthenware sauce- pan with sugar, a few of the rough pieces of the Rhubarb, and a small pinch of ginger. Throw the cold water away from the Rhubarb, strain the syrup, boil it up, and pour it over the pieces. Stew it for a very short time till tender FEBRUARY 27 without mashing it up. It looks better if the pieces are slightly arranged in the dish. If anything iron touches the Ehubarb or the syrup, they turn purple and look horrid. Properly cooked, Ehubarb should be of a pretty pink or green colour. Many doctors forbid it. I think it probably may be unwholesome for meat-eating people ; this is the case with so many fruits and vegetables.