62 
JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 
following :—Take a thickisk slice of gourd, and after removing 
the seeds and rind cut it up into 1\ 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 petits pois, 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. 
Knole Kole .—This is a vegetable of the cabbage tribe, with 
a turnip-shaped stem above ground. When of the size of a 
