but do not boil.

PEAS AU PARMESAN.

Grate one and one-half ounces of cheese, add to it two tablespoonfuls of
cream, a gill of milk, a tablespoonful of butter, saltspoonful of salt
and four shakes of pepper. Place in an enameled pan and stir over the
fire until the butter and cheese are dissolved. Then put in a pint and a
half of fresh young peas, previously boiled until tender, drained and
seasoned with a half-teaspoonful of salt. Stir the mixture a few
moments. Serve as hot as possible.

CHICAGO RECORD.

GREEN-PEA SALAD.

Shred some lettuce and add to it the peas--they should be boiled with a
little mint, and be quite cold. Add the salad dressing just before
serving.

PEA AND NUT SALAD.

Use one cupful of chopped pecan nuts to three cupfuls of French peas.
Serve on lettuce with mayonnaise.

PEA SOUP.

Use chicken, mutton, or beef broth, or water for a liquor in which to
boil two cups of green peas, add to them one minced onion, one carrot
cut fine, a teaspoonful of chopped parsley, a stalk of celery cut fine,
a bay leaf and two cloves. When the peas are tender, rub all through a
sieve. Return the soup to the pot and add two tablespoonfuls of butter,
a teaspoonful of salt, two well beaten yolks and half a cupful of cream.
Let come to a boil and serve with croutons. Croutons are little squares
of bread hard baked in the oven, or fried in oil or butter.

DEVILED PEPPERS.

[Illustration]

Use green bell peppers, cut off the stem end and remove the inside. Chop
cooked cold ham, and with it as many eggs as one wishes, or chop tongue,
veal or chicken, and use the following salad dressing:--To a pint of
meat use the yolk of a hard boiled egg, rubbed smooth in a scant
tablespoonful of melted butter, a half teaspoonful of made mustard, half
a teaspoonful of sugar, add enough vinegar to make it thin and stir in
the meat. Fill the pepper shells with this mixture rounding it up high.
It is an excellent lunch dish.

PEPPER MANGOES. (See Mangoes.)

PICKLED PEPPERS.

Remove the seeds from large green peppers, slice them and lay them in a
jar alternating each layer of peppers with a layer of cabbage, then
cover them with salt and let stand over night. In the morning drain off
the water. For the pickle use enough vinegar to cover the peppers, an
ounce each of black and white mustard seed, juniper berries, whole
cloves and allspice, one half-ounce of celery seed and one large onion
chopped fine or one