8o GARDENING 



the soil so drawn up to the rows to form a basin, 

 holding the copious waterings that must be given 

 in August and early part of September. 



RECIPES FOR COOKING 

 Croquettes of Peas 



Boil some peas till tender in plenty of water, with a large 

 bunch of mint and a tiny piece of soda. Drain very tho- 

 roughly, then beat to a pulp with a wooden spoon ; to every 

 four tablespoonfuls of pulp add one ounce of butter, half a 

 teaspoonful of pepper, ditto of salt, one tablespooiiful of 

 cooked bacon cut into very tiny shreds, the beaten yolk of 

 one ^^g ; mix well together, and add sufficient breadcrumbs 

 to make a panada ; roll into small balls the size of a 

 nectarine, ^%% and breadcrumb them twice, and fry a nice 

 golden brown ; pile in the centre of a dish, garnish with 

 fried parsley, and surround with a puree of green peas made 

 with cream. 



Peas a la Francaise 



Put a quart of peas with two ounces of butter and one of 

 flour into a stewpan, and mix over the fire till the butter is 

 melted. Add a sprig of parsley, one or two small onions, 

 a bunch of mint, a little salt and sugar, and a pint of stock. 

 Put the lid on, and stew the peas for half an hour over a 

 slow fire. Then drain them on a colander, remove the 

 parsley and onion, add a little more butter, and serve. 



PEPERONI 



This is a plant little known to England, and is 

 much grown in Italy, and Naples in particular. 

 It is a large glossy-looking fruit, very hot and 



