through
the colander less laborious. Season with salt if desired, and a cup of
thin cream. Serve hot.

MASHED PEAS.--Soak and cook a quart of peas as for Peas _Puree_
When well done, if the Scotch peas, rub through a colander to remove the
skins. If the split peas are used, mash perfectly smooth with a potato
masher. Season with a teaspoonful of salt and a half cup of sweet cream,
if desired. Beat well together, turn into an earthen or granite-ware
pudding dish, smooth the top, and bake in a moderate oven until dry and
mealy throughout, and nicely browned on top. Serve hot like mashed
potato, or with a tomato sauce prepared as follows: Heat a pint of
strained, stewed tomato, season lightly with salt, and when boiling,
thicken with a tablespoonful of flour rubbed smooth in a little cold
water.

PEAS CAKES.--Cut cold mashed peas in slices half an inch in
thickness, brush lightly with cream, place on perforated tins, and brown
in the oven. If the peas crumble too much to slice, form them into small
cakes with a spoon or knife, and brown as directed. Serve hot with or
without a tomato sauce. A celery sauce prepared as directed in the
chapter on Sauces, is also excellent.

DRIED GREEN PEAS.--Gather peas while young and tender and carefully
dry them. When needed for use, rinse well, and put to cook in cold
water. Let them simmer until tender. Season with cream the same as fresh
green peas.

BEANS.

DESCRIPTION.--Some variety of the bean family has been cultivated
and used for culinary purposes from time immemorial. It is frequently
mentioned in Scripture; King David considered it worthy of a place in
his dietary, and the prophet Ezekiel was instructed to mix it with the
various grains and seeds of which he made his bread.

Among some ancient nations the bean was regarded as a type of death, and
the priests of Jupiter were forbidden to eat it, touch it, or even
pronounce its name. The believer in the doctrine of transmigration of
souls carefully avoided this article of food, in the fear of submitting
beloved friends to the ordeal of mastication.

At the present day there is scarcely a country in hot or temperate
climates where the bean is not cultivated and universally appreciated,
both as a green vegetable and when mature and dried.

The time required to digest boiled beans is two and one half hours, and
upwards.

In their immature state, beans are prepared and cooked like other green
vegetables. Dry beans may