a dish, pour in the pudding, and bake it again an hour.

PEARLS. To make artificial pearls, take the blay or bleak fish, which is
very common in the rivers near London, and scrape off the fine silvery
scales from the belly. Wash and rub them in water; let the water settle,
and a sediment will be found of an oily consistence. A little of this is
to be dropped into a hollow glass bead of a bluish tint, and shaken
about, so as to cover all the internal surface. After this the bead is
filled up with melted white wax, to give it weight and solidity.

PEARS. Large ones, when intended to be kept, should be tied and hung up
by the stalk.

PEAS. Young green peas, well dressed, are one of the greatest delicacies
of the vegetable kingdom. They must be quite young; it is equally
indispensable that they be fresh gathered, and cooked as soon as they
are shelled, for they soon lose both their colour and sweetness. Of
course they should never be purchased ready shelled. To have them in
perfection, they must be gathered the same day that they are dressed,
and be put on to boil within half an hour after they are shelled. As
large and small peas cannot be boiled together, the small ones should be
separated from the rest, by being passed through a riddle or coarse
sieve. For a peck of young peas, which will not be more than sufficient
for two or three persons, after they are shelled, set on a saucepan with
a gallon of water. When it boils, put in the peas with a table-spoonful
of salt. Skim it well, keep them quickly boiling from twenty to thirty
minutes, according to their age and size. To judge whether they are done
enough, take some out with a spoon and taste them, but be careful not to
boil them beyond the point of perfection. When slightly indented, and
done enough, drain them on a hair sieve. Put them into a pie dish, and
lay some small bits of butter on the peas; put another dish over them,
and turn them over and over, in order to diffuse the butter equally
among them. Or send them to table plain from the saucepan, with melted
butter in a sauce tureen. Garnish the dish with a few sprigs of mint,
boiled by themselves.

PEAS AND BACON. Cut a piece of nice streaked bacon, lay it in water to
take out some of the salt, and boil it with some dried peas, in a little
water. Add two carrots or parsnips, two onions, and a bunch of sweet
herbs. When the peas are done enough, pulp them through a cullender or
sieve, and serve them ove