2 tea -cupfuls green pea puree. Seasoning. 2 tea-cupfuls cooked spaghetti. 1 table-sp. butter. 3 table-sps. grated cheese 1 tea-sp. chopped pars- ley✪ Green Peas and Spaghetti. Make the green pea puree (see last recipe) and keep it hot. Boil the spaghetti until tender, and drain it well. Then melt the butter in a sauce- pan, put in the spaghetti, cheese, and seasoning, and make all thoroughly hot. To serve, arrange the green pea puree in a border round a dish, pile the spaghetti in the centre and sprinkle the parsley over. Sufficient for 3 or 4 persons. Probable cost, 8 d. 635. Pease Pudding l lb. split peas. I Pepper and salt. 1 oz. butter. 1 egg. | A pinch of sugar. Wash the peas well, removing any discoloured ones, and soak them overnight in cold water. Tie them loosely in a cloth, leaving room for them to swell, and put them into a saucepan with a good pinch of salt and enough boiling water to cover them. Boil quickly from 2 to 2\ hours, or until the peas are quite soft. Keep them well covered with water all the time. When ready, take them up and drain. Turn the peas out of the cloth, and rub them through a wire sieve or colander. Add the butter, egg well beaten, pepper, salt, and a pinch of sugar. Beat all well together for a few minutes until the ingredients are thoroughly mixed, then tie up tightly in a floured cloth. Boil the pudding for another half hour, turn out on to a hot dish, and serve as an accompaniment to salt beef or pork. Or, if preferred, the second boiling may be dis- pensed with, and the mixture simply piled up on a hot dish. The egg in this case may be omitted. Sufficient for 4 or 5 persons. Probable cost, 4 d. PART III SALADS INTRODUCTORY THE INGREDIENTS OF A SALAD The variety of ingredients that can be used for salads is so numerous that we need never be with- out one all the year round. Almost all vegetables can be utilised for this purpose, some in their raw, and others in a cooked state. Among the principal vegetables which may be used raw, may be men- tioned : the lettuce, endive, mustard and cress, watercress, cucumber, tomato, radishes, spring onions, celery, &c., whilst the following may be quoted as being amongst the most suitable of those requiring previous cooking : beetroot, cauli- flower, French beans, green peas, asparagus, carrot, turnip, potato, Spanish onion, haricot beans, &c. Besides vegetables, poultry and game of any kind, ham, tongue, or, in fact, any tender, well- flavoured meat cut in small pieces may be used. 176 COOKERY FOR EVERY HOUSEHOLD Fish too, and shellfish, such as salmon, halibut, sole, cod, lobster, oysters, &c., are very delicious utilised in this way, while eggs, nuts, and even fruit help to give variety. THE PREPARATION OF SALAD VEGETABLES When cooked vegetables are used for a salad they should be firm and never pulpy, so that they retain their form or can be cut in pieces.

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2 tea -cupfuls green pea puree. Seasoning. 2 tea-cupfuls cooked spaghetti. 1 table-sp. butter. 3 table-sps. grated cheese 1 tea-sp. chopped parsley. Make the green pea puree (see last recipe) and keep it hot. Boil the spaghetti until tender, and drain it well. Then melt the butter in a saucepan, put in the spaghetti, cheese, and seasoning, and make all thoroughly hot. To serve, arrange the green pea puree in a border round a dish, pile the spaghetti in the centre and sprinkle the parsley over. Sufficient for 3 or 4 persons. Probable cost, 8 d. 635. Pease Pudding l lb. split peas. I Pepper and salt. 1 oz. butter. 1 egg. | A pinch of sugar. Wash the peas well, removing any discoloured ones, and soak them overnight in cold water. Tie them loosely in a cloth, leaving room for them to swell, and put them into a saucepan with a good pinch of salt and enough boiling water to cover them. Boil quickly from 2 to 2\ hours, or until the peas are quite soft. Keep them well covered with water all the time. When ready, take them up and drain. Turn the peas out of the cloth, and rub them through a wire sieve or colander. Add the butter, egg well beaten, pepper, salt, and a pinch of sugar. Beat all well together for a few minutes until the ingredients are thoroughly mixed, then tie up tightly in a floured cloth. Boil the pudding for another half hour, turn out on to a hot dish, and serve as an accompaniment to salt beef or pork. Or, if preferred, the second boiling may be dispensed with, and the mixture simply piled up on a hot dish. The egg in this case may be omitted. Sufficient for 4 or 5 persons. Probable cost, 4 d. SALADS THE INGREDIENTS OF A SALAD The variety of ingredients that can be used for salads is so numerous that we need never be without one all the year round. Almost all vegetables can be utilised for this purpose, some in their raw, and others in a cooked state. Among the principal vegetables which may be used raw, may be mentioned : the lettuce, endive, mustard and cress, watercress, cucumber, tomato, radishes, spring onions, celery, &c., whilst the following may be quoted as being amongst the most suitable of those requiring previous cooking : beetroot, cauliflower, French beans, green peas, asparagus, carrot, turnip, potato, Spanish onion, haricot beans, &c. Besides vegetables, poultry and game of any kind, ham, tongue, or, in fact, any tender, wellflavoured meat cut in small pieces may be used. Fish too, and shellfish, such as salmon, halibut, sole, cod, lobster, oysters, &c., are very delicious utilised in this way, while eggs, nuts, and even fruit help to give variety. THE PREPARATION OF SALAD VEGETABLES When cooked vegetables are used for a salad they should be firm and never pulpy, so that they retain their form or can be cut in pieces.

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