PEAS, TINNED.—­Put the tin before it is opened into cold water, bring the water to a boil, and let it boil five minutes, or longer if the tin is a large one.  Cut open the tin at the top, pour out the liquor, and serve the peas with a few sprigs of fresh mint, if it can be obtained, that have been boiled for two or three minutes.  Supposing the tin to contain a pint of peas, add while the peas are thoroughly hot a brimming saltspoonful of finely powdered sugar, and half a saltspoonful of salt.  If the peas are to be eaten by themselves, as is generally the case with vegetarians, add a good-sized piece of butter.

FRENCH BEANS, TINNED.—­These can be treated in exactly similar manner to green peas, only, instead of adding mint, add a little chopped blanched parsley; the same quantity of sugar and salt should be added as in the case of peas.  After the butter has melted, it is a great improvement, when the beans are eaten as a course by themselves, with bread, if the juice of half a lemon is added.

FLAGEOLETS, TINNED.—­For this delicious vegetable, in England, we are dependent upon tinned goods, as we cannot recall an instance in which they can be bought freshly gathered.  Warm up the beans in the tin by placing the tin in cold water, bringing the water to a boil, and letting it boil for five minutes.  Drain off the liquor, add a saltspoonful of sugar, half a one of salt, and a lump of butter.  Instead of butter, you can add to each pint two tablespoonfuls of pure olive oil.  Many persons consider it a great improvement to rub the vegetable-dish with a bead of garlic.  In this case the beans should be tossed about in the dish for a minute or two.

BRUSSELS SPROUTS, TINNED.—­The tin should be made hot before it is opened, the liquor drained off, and the sprouts placed in a dish, with a little butter or oil, powdered sugar, salt, pepper, and a slight flavouring of nutmeg.  In France, in some parts, a little cream is poured over them.

SPINACH, TINNED.—­Spinach is sold in tins fairly cheap, and, quoting from the list of a large retail establishment where prices correspond with those of the Civil Service Stores, a tin of spinach can be obtained for fivepence-halfpenny.  The spinach should be made very hot in the tin, turned out on to a dish, and hard-boiled eggs, hot, cut in halves, added.  Some people add also a little vinegar, but, unless persons’ tastes are known beforehand, that is best added on the plate.

CARROTS, TINNED.—­Young carrots can be obtained in tins, and, as only young carrots are nice when served as a course by themselves, these will be found a valuable addition to the vegetarian store-cupboard.  Make the carrots hot in the tin, and let the water boil, for quite ten minutes after it comes to the boiling point.  Drain off the liquor, and serve them with some kind of white sauce exactly as if they were freshly boiled young carrots.

TURNIPS, TINNED.—­Proceed exactly the same as in the case of carrots.