62 JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



following : — Take a thickish slice of gourd, and after removing 

 the seeds and rind cut it up into H inch cubes and stew it in its 

 own juice on a slow fire, with the addition of a finely sliced white 

 onion and a chilli cut up, and, of course, with some salt. No 

 water is required, but only an occasional stirring. It can be 

 served as a vegetable with meat. When the gourd is quite 

 young, of the size of an orange, it can be cooked as a vegetable 

 marrow ; indeed, it is then one of the marrows. A very nice 

 sweet dish can be made out of this gourd. Cut up as before, 

 steam, and press through a sieve. The result will be a puree of 

 gourd. Mix in a whipped egg or two, some sugar to taste, a 

 spoonful or two of cream, a little flour, and a seasoning of ground 

 cinnamon, and a pinch of salt. Mix up the whole well, take up 

 tablespoonfuls of this puree, and fry them singly in lard on both 

 sides. Dish them in layers, sprinkle finely ground sugar over 

 each layer, and serve hot as a sweet dish. A very good pudding 

 can also be made out of the gourd puree. 



Peas. — The cooking of peas is sufficiently known in this 

 country, but the Indian way of cooking peas is in my opinion 

 the best. Put the shelled peas into a stone jar with a screw top, 

 with some fresh mint. Add two teaspoonfuls of water, a good 

 pat of butter, half a teaspoonful of sugar, a few pinches of salt, 

 and a little pepper. Give the whole a stir with a spoon, screw on 

 the top, and cover all the top with some flour paste in order to 

 keep in the steam. Then plunge the jar in a pot of boiling 

 water, and keep it boiling for a couple of hours. Remove the 

 paste and screw top — surround the jar with a clean napkin, and 

 hand round the peas, to be ladled out with a spoon by the diners. 

 The French way of cooking pctits j;o/s, as a separate dish, is a 

 very nice one. 



Broad beans and young French beans are best cooked in the 

 way the French cook peas. But young French beans make a 

 good hot salad as follows : — Steam them with a number of young 

 silver-skinned onions, and serve them hot, to be seasoned with 

 oil and vinegar, pepper and salt, as an accompaniment to meat. 

 The mistake is often made of leaving the French beans on the 

 plant till they become too large and hard. Then they are hardly 

 worth eating. 



Knolc Kole. — This is a vegetable of the cabbage tribe, with 

 a turnip-shaped stem above ground. ^Yhen of the size of a 



