If the beans are served in the form of a puree, it is always best to boil a few onions with them and rub the onions through the wire sieve with the beans, taking care that the quantity of onion is not so large that it destroys and overpowers the delicate and delicious flavour of the beans themselves.

Next, we would call attention to the importance of not throwing away the water in which the beans were boiled.  This water contains far more nourishment than people are aware of, and throughout the length and breadth of France, where economy is far more understood than in this country, it is invariably saved to assist in making some kind of soup, and as our soup will, of course, be vegetarian, the advantage gained is simply incalculable.

FLAGEOLETS.—­These are haricot beans in the fresh green state, and are rarely met with in this country, though they form a standing dish abroad.  They are exceedingly nice, and can be cooked in a little butter like the French cook green peas.  They are often flavoured with garlic, and chopped parsley can be added to them.  Those who are fond of this vegetable in the fresh state can obtain them in tins from any high-class grocer, as the leading firms in this country keep them in this form for export.

PEAS, DRIED.—­Dried peas, like dried beans, contain a very great amount of nourishment.  Indeed, in this respect, practically, dried beans, dried peas, and lentils may be considered equal.  Dried peas are met with in two forms—­the split yellow pea and those that are dried whole, green.  Split peas are chiefly used in this country to make pea soup, or puree of peas and peas pudding.  We have already given recipes for the two former, and will now describe how to make—­

PEAS PUDDING.—­Soak a quart of peas in water overnight, throwing away those in the morning that are found floating at the top.  Drain them off and tie them up in a pudding-cloth, taking care to leave plenty of room for the peas to swell; put them into cold water, and boil them till they are tender.  This will take from two to three hours.  When tender, take them out, untie the cloth, and rub them through a colander, or, better still, a wire sieve.  Now mix in a couple of ounces of butter with some pepper and salt, flour the cloth well and tie it up again and boil it for another hour, when it can be turned out and served.  Peas pudding when eaten alone is improved by mixing in, at the same time as the butter, a dessertspoonful of dried powdered mint, also, should you have the remains of any cold potatoes in the house, it is a very good way of using them up.  A few savoury herbs can be used instead of mint.

PEAS “BROSE.”—­Dr. Andrew, in writing to the “Cyclopaedia of Domestic Medicine,” says, “In the West of Scotland, especially in Glasgow, ’peas brose,’ as it is called, is made of the fine flour of the white pea, by forming it into a mass merely by the addition of boiling water and a little salt.  It is a favourite dish with not only the working classes, but it is even esteemed by many of the gentry.  It was introduced into fashion chiefly by the recommendation of Dr. Cleghorn, late Professor of Chemistry in Glasgow University.  The peas brose is eaten with milk or butter, and is a sweet, nourishing article of diet peculiarly fitted for persons of a costive habit and for children.”