lls us that when
the queen was released from her confinement in the tower, May 19, 1554,
she went to Staining to perform her devotions in the church of
Allhallows, after which she dined at a neighboring inn upon a meal of
which the principal dish was boiled peas. A dinner of the same kind,
commemorative of the event, was for a long time given annually at the
same tavern.

Peas, when young, are tender and sweet, containing a considerable
quantity of sugar. The nitrogenous matter entering into their
composition, although less in quantity when unripe, is much more easily
digested than when the seeds are mature.

When quite ripe, like other leguminous seeds, they require long cooking.
When very old, no amount of boiling will soften them. When green, peas
are usually cooked and served as a vegetable; in their dried state, they
are put to almost every variety of use in the different countries where
they are cultivated.

In the southeast of Scotland, a favorite food is made of ground peas
prepared in thick cakes and called peas-bainocks.

In India and southern Europe, a variety of the pea is eaten parched or
lightly roasted, or made into cakes, puddings, and sweetmeats. In
Germany, in combination with other ingredients, peas are compounded into
sausages, which, during the Franco-Prussian war, served as rations for
the soldiers.

Dried peas for culinary use are obtainable in two forms; the split peas,
which have had the tough envelope of the seed removed, and the green or
Scotch peas.

The time required for cooking will vary from five to eight hours,
depending upon the age of the seed and the length of time it has been
soaked previous to cooking.

_RECIPES._

STEWED SPLIT PEAS.--Carefully examine and wash the peas, rejecting
any imperfect or worm-eaten ones. Put into cold water and let them come
to a boil; then place the stewpan back on the range and simmer gently
until tender, but not mushy. Season with salt and a little cream if
desired.

PEAS PUREE.--Soak a quart of Scotch peas in cold water over night.
In the morning, drain and put them to cook in boiling water. Cook slowly
until perfectly tender, allowing them to simmer very gently toward the
last until they become as dry as possible. Put through a colander to
render them homogeneous and remove the skins. Many of the skins will be
loosened and rise to the top during the cooking, and it is well to
remove these with a spoon so as to make the process of rubbing