The best quality of butter beans also need no soaking. After scalding for a few minutes the skins come off quite easily. There is also a new variety called Butter Peas, or "Midget" Butter Beans, which I can heartily recommend. In appearance they resemble the small haricots, but are much finer and boil down very quickly. They make a very rich white soup, and may, of course, be used for any of the savouries for which recipes are given. Scald with boiling water (or they may merely be rubbed in a clean coarse cloth), plunge into more boiling water--the quantity proportioned to the purpose for which intended, soups, stews, &c.--and simmer till just tender, but not broken down. Though they can be made up in a host of ways they are perhaps nicest as a simple stew. When just cooked--and great care must be taken not to _over_cook, for much of the substance, as well as the delicacy of flavour, is lost if we do--have a saucepan with some shred onions, sweated till tender, but not in the least coloured, in a little butter. Stir in a spoonful of flour, and when smooth a gill of milk, or the stock from the butter peas. Stir till it thickens and add the peas themselves, and any extra seasoning required. See that all is quite hot, and serve garnished with sippets of toast. Brown Lentils also furnish us with unlimited possibilities for new dishes. They are as yet rather difficult to procure, but need only to be known to become very popular. They somewhat resemble German lentils, but are much browner and smaller. Being so small, extra trouble must be taken to see that they are clean and free from grit. They can be used in place of German lentils for any of the soups or savouries for which recipes are given. They cook very quickly, and care must be taken with them also not to waste any of their goodness up the chimney. Toad-in-a-Hole. Make the sausages the same as in previous recipe, only using brown lentils instead of German lentils. Put in a buttered pie-dish and pour over the following Batter. Beat up one or two eggs. Add 3 tablespoonfuls flour, and by degrees two gills milk, also seasoning of grated onion, chopped parsley, white pepper, "Extract," &c. While Fresh Green Peas or Beans are to be had, one need not be confined to the dried pulses. Cook the peas, broad beans, or French beans, as directed in "Vegetables." Serve with poached or buttered eggs, fried or baked tomatoes, &c. One might go on _ad infinitum_ to suggest further combinations and variations of the different pulse foods, but these must be left to suggest themselves, for I must now pass on to another class of foods. NUT FOODS.