little salt and white pepper, simmer them gently in one pint of water,
when the peas are half done, throw in small dumplings made of paste,
as if for short crust, and sweetened with a little brown sugar, beat
up two eggs, and drop in a spoonful at a time, just before serving;
it will require a deep dish, as the liquor is not to be strained off.
Some prefer the eggs poached.

* * * * *

CARROTS AU BEURRE.

Boil them enough to be perfectly tender, then cut them in quarters,
and again in lengths of three inches, drain them from the water, and
put to them a piece of butter, salt and pepper, and simmer them for a
few minutes without boiling; a large piece of butter must be used.

French beans are good dressed in the same way.

* * * * *

PUREE OF VEGETABLES.

Take any vegetable that may be approved, boil till well done, drain
away all water, reduce the vegetable to a pulp, and add to it any fine
sauce, to make it of the consistency of a very thick custard.

* * * * *

JERUSALEM ARTICHOKES FRIED.