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Peas Porridge

(England.) Cook 1 quart of peas in a quart of water, with a tablespoonful of dried mint, and a tablespoonful of butter. Boil, covered, slowly for 2 hours, add salt and pepper, and some butter rolled in flour. Stir, add a pint of hot milk, and press through a sieve. It should be thick. Serve hot. ASPARAGUS (as cooked in France.).

Wash the heads and boil in salted water for 20 minutes. Drain, cut off the green or tender parts, mince it finely, with an onion to each bundle, chopped fine, salt, pepper, and the beaten yolk of an egg. Stir until hot, and pour over slices of toast.

ASPARAGUS (as cooked in Spain.).

Boil the asparagus in salted water, drain it, and cut into equal lengths, discarding the tough parts. Arrange on a dish, and edge it with 1 dozen freshly poached eggs, cooked in vinegar and water. Pour over all a good sauce, Hollandaise or Bechamel or caper. Serve hot.

SPINACH (as cooked in France and Germany.).

Plunge the spinach into boiling salted water; when tender, drain it and chop very fine. Add to each pint, 1 ounce of butter, 1 ounce of flour, and 1 gill of cream or white stock. Season with salt, pepper, and nutmeg. Press through a sieve, and arrange on a dish in a mound. Garnish with sliced hard-boiled eggs. STRING BEANS (as cooked in Brittany.). a String and cut into dice 1 quart of nice young beans, boil in salted water; when tender, drain them and put in a saucepan with an ounce of butter, a tablespoonful of finely chopped onion, and fry them lightly. Add parsley, pepper, and salt, 1 cup of white broth or hot milk, and the juice of a lemon. Serve at once.

WHITE BEANS (as cooked in Brittany.).

These are often served with roast lamb or leg of mutton. Boil 1 pound of dried beans, drain them,--they should have been soaked overnight,--add 2 ounces butter, a tablespoonful of lemon juice or tarragon vinegar, and salt, pepper, and a cupful of a consomme. Press through a sieve, and arrange in a mound.