are of course made with any of these mixtures. Shape into cutlets, egg,
crumb, and fry in the usual way.

There are an immense number more dishes which can be made with pulse foods,
for which I have not space here. There are also a number of new varieties
of pulses being put upon the market, which can be used with advantage to
vary the bill of fare and enlarge its scope.


Giant Split Peas

are especially good, and might be used in any of the foregoing recipes in
place of haricots. One advantage is that they do not require soaking. If
scalded with boiling water, drained, and put to cook in fresh boiling water,
they will be quite soft in little over an hour.

The best quality of butter beans also need no soaking. After scalding for a
few minutes the skins come off quite easily. There is also a new variety
called


Butter Peas, or "Midget" Butter Beans,

which I can heartily recommend. In appearance they resemble the small
haricots, but are much finer and boil down very quickly. They make a very
rich white soup, and may, of course, be used for any of the savouries for
which recipes are given. Scald with boiling water (or they may merely be
rubbed in a clean coarse cloth), plunge into more boiling water--the
quantity proportioned to the purpose for which intended, soups, stews,
&c.--and simmer till just tender, but not broken down.