peas should be cooked as follows: Open a small can
of imported peas; drain off the liquid; melt an ounce of butter in a
pan, and when it creams, add the peas: shake the pan to prevent burning;
add pepper and salt. When the peas are heated through they require no
longer cooking, and should be served at once.

The great mistake made by many cooks in cooking canned peas is that they
allow them to remain too long on the fire, which spoils them, as they
are already cooked, and simply require heating.

=Minced Turkey with Poached Eggs.=--A very appetizing dish is made of cold
boiled or roast turkey. Trim off all skin and most of the fat,
especially on the back; pick out the little tid-bits in the recesses;
cut off all that will not look neat when sliced cold. Season with salt
and pepper, and a tablespoonful or two of minced celery; chop up the
meat; put it in a pan with a little butter or turkey fat, to prevent
burning, and just a suspicion of onion; moisten with a little broth made
from the turkey bones. Poach one or two eggs for each person; arrange
the minced meat neatly on slices of buttered toast; place the egg on
top, and serve.

The above mode of preparing a breakfast dish is not only economical, but
is one of the most delightful dishes that can be produced; almost any
kind of boiled or roast meat, poultry, or game can be utilized in this
way.

=Mushrooms on Toast.=--Peel a quart of mushrooms; cut off a little of the
root end; now take half a pound of round steak, and cut it up fine and
fry it in a pan with a little butter, to extract the juice, which, being
done, remove the pieces of steak. When the gravy is very hot add the
mushrooms; toss them about for a moment, and pour the contents of the
pan on buttered toast; season with salt and cayenne. Some add a little
sherry to the dish before removing from the range.

=Mutton Chops with Fried Tomatoes and Sauce.=--Select four nice rib chops;
have them trimmed neatly by the dealer; take hold of the end of the rib,
and dip the chops a moment in hot fat, in which you are to fry them; now
roll them in fine cracker crumbs, and shake off the surplus; dip them in
egg, again in the crumbs, and drop them into boiling fat. Remove when
brown.

=Fried Tomatoes.=--Select three smooth, medium-sized, well-filled
tomatoes; cut into slices half an inch thick; dredge them with flour or
roll in egg and crumbs, and fry (or, rather, _sautee_) in a small
quantity of hot fat, turning and