Mix thoroughly and then spread between the bread as prepared for bread and butter sandwiches.

A FEW POINTERS ABOUT VEGETABLES

Do not oversalt vegetables.  Never salt while cooking; too much salt not only toughens the delicate fibres but also neutralizes the valuable mineral content.

Add just sufficient boiling water to cover and then bring to a boil.  Then cook slowly until tender.  Do not cover the saucepan in which the vegetables are cooking.  This condenses the steam which contains the volatile oils and thus darkens the vegetable.

PUREE OF PEAS

Rub one cup of cooked peas through a sieve and add

  One cup of milk,
  One-half cup of water,
  One tablespoon of cornstarch,
  One teaspoon of grated onions,
  One teaspoon of finely chopped parsley.

Dissolve the starch in the water and add the balance of the ingredients to the pea puree.  Bring to a boil and cook for five minutes.  Season with salt and pepper and serve with croutons or toast, slices of bread cut in half-inch blocks.

PEA SOUFFLE

Place in a bowl

  One cup of thick cream sauce,

and then rub

  Four tablespoons of cooked peas through a sieve.

Now add

  Five tablespoons of bread crumbs,
  One teaspoon of grated onion,
  One-half teaspoon of salt,
  One-quarter teaspoon of pepper,
  Yolks of two eggs.

Beat to mix, then fold in the stiffly beaten whites of the two eggs.  Pour into a greased baking dish and bake in a moderate oven until firm in the centre.  Serve at once.  This dish replaces meat.

PEA PUDDING

Put four tablespoons of peas through a sieve and then place in a bowl and add

  One cup of thick cream sauce,
  Four tablespoons of fine bread crumbs,
  One well beaten egg,
  One teaspoon of finely minced parsley,
  One teaspoon of grated onions,
  One-half teaspoon of paprika,
  One-half teaspoon of salt.

Mix to blend, then pour in well-greased custard cups.  Bake until firm in the centre.  Serve in cups, or turn out on a slice of toast and cover with cream of hollandaise sauce.

Note.—­Set the pudding in a pan containing warm water while baking.

BAKED DRIED CORN

Soak one and one-half cups of corn over night and then in the morning drain and place in a saucepan and cover with boiling water.  Simmer slowly until tender and then drain and season with

  One small onion, minced fine,
  Two tablespoons of dried parsley,
  One teaspoon of salt,
  One-half teaspoon of white pepper.

Place in a casserole dish and cover with one and a half cups of cream sauce.  Sprinkle with fine bread crumbs and one tablespoon of finely grated cheese.  Bake for twenty minutes in the oven.  This dish replaces meat for luncheon.