PEA. 223 



The following method of keeping green peas and 

 French beans is given by a celebrated French au- 

 thor (Sonninis) : Into a middling-sized stew-pan, 

 filled with young green peas, put two or three 

 table-spoonsful of sugar, and place the pan over a 

 brisk charcoal fire. As soon as the peas begin to 

 feel the heat, stir them twice or three times, and 

 when they yield water, pour them out on a dish to 

 diain ; when drained, spread them out on paper in 

 an airy room, away from the sun, and turn them fre- 

 quently, that they may be dry the sooner. It is 

 necessary, for their keeping, that they should not 

 retain any moisture ; for if they do they will soon 

 grow mouldy. French beans may be managed in 

 the same way, and will thus keep till the next 

 season, nearly as well flavoured as when first ga- 

 thered. Peas may be dried when gathered green ; 

 and are much better for soup than those gathered 

 quite ripe. 



As the two following very excellent dishes, made 

 from green peas, may not be in the immediate re- 

 collection of young cooks, it will certainly aug- 

 ment the reputation of the gardener who recom- 

 mends them. 



The first is what has been frequently called de- 

 licious " green peas soup," made of a marrowfat " 

 peas nearly full grown. For this purpose any of 

 the new kinds (the old dwarf marrow being nearly 

 lost) will answer ; but none better than Knight's 

 tall and dwarf green marrow, as the pulp which 

 such peas produce is the principal thing wanted. 



For making the soup, a good sized knuckle of 



