TINNED PEAS.—Of these there are three or four qualities. The petits pois fins, and extra fins are, as a rule, delicate and tender enough to be treated according to my standard plan, and served as recommended for fresh peas. But the gros pois are sometimes a little hard. If so, the best way is to serve them in the form of purée, proceeding in this way:— First warm the peas as already explained, saving the liquid which is drained from them. Bruise the peas and pass them through the sieve. Turn the liquid to account in this way:— Melt half an ounce of butter in a small saucepan; work with it half an ounce of flour; when well cooked but not coloured stir in the liquid; let it boil once; if too thick dilute with a little milk. With this moisten the pounded peas, season with pepper, salt, and a little powdered sugar, and serve as a garnish for cutlets, or any entrée for which they may be suitable.