— pudding.—For this the ordinary dried peas may be used, but the pudding is far more delicate if the green-dried Italian peas are used, together with a drop or two of vegetable green colouring. Tie up a pint of peas very loosely in a clean cloth, and put them on in a panful of cold water, bring this gently to the boil, then let it all cook steadily for at least two hours, when you sieve the peas, mix them with ⅕ to 1oz. of fresh butter, a finely sliced onion, with pepper and salt to taste. Now tie the peas up as tightly as you can and let them boil for an hour longer. N.B.—Haricot beans or lentils make an excellent pudding.