Batter.

Beat up one or two eggs. Add 3 tablespoonfuls flour, and by degrees two
gills milk, also seasoning of grated onion, chopped parsley, white pepper,
"Extract," &c. While


Fresh Green Peas or Beans

are to be had, one need not be confined to the dried pulses. Cook the peas,
broad beans, or French beans, as directed in "Vegetables." Serve with
poached or buttered eggs, fried or baked tomatoes, &c.

One might go on _ad infinitum_ to suggest further combinations and
variations of the different pulse foods, but these must be left to suggest
themselves, for I must now pass on to another class of foods.




NUT FOODS.

We are only beginning very slowly to recognise the valuable properties of
nuts and their possibilities in the cuisine. Indeed, there is a rather
deep-rooted prejudice against them as food, people having been so long
accustomed to regard them as an unconsidered trifle to accompany the wine
after a big dinner, and as in this connection they usually call up visions
of dyspepsia, many people regard the idea of their bulking at all largely in
a meal with undisguised horror. I remember a lady saying to me that she was