Wash and soak over night one cupful of whole dried green peas in three pints of soft water. The next day let them slowly come to a boil and add cut-up onions, carrots, celery or parsley, and salt if desired. Simmer slowly in earthen ware for one hour at least. Strain and prepare with gelatine as directed in the foregoing. Do not press the peas hard through a strainer; allow only a little pulp in the broth. Serve with zwieback spread with almond butter or with a little finely ground walnut meat. COFFEE GELATINE. Pour two pints of boiling water on four or five tablespoonsful of coarsely ground coffee. Steep (not boil) for five minutes, then strain. Soak some gelatine according to directions on package. When soft, mix with the hot coffee, add sugar to suit the taste, and let it come almost to the boiling point. Mix well and pour into molds or cups, which have been rinsed in cold water. Serve with whipped or sterilized cream, and zwieback or Nabisco. CEREAL COFFEE GELATINE. Prepare some strong cereal coffee according to directions on package. Prepare like the above. A small amount of coffee may be mixed with the cereal coffee, just before removing from the fire. CHOCOLATE GELATINE. Grate eight tablespoonsful of chocolate, put into a pint of cold sweet milk, bring to a boil, and add a few tablespoonsful of sugar. Soak some gelatine, and when soft, add one pint of hot milk and heat to the boiling point. Then mix with the hot milk containing the chocolate, pour into molds or cups, and set in a cool place. Serve with cream, zwieback or Nabisco. For invalids, it is better to prepare the gelatine and chocolate in water instead of milk, and serve with whipped or sterilized cream. WINE GELATINE. Use part wine, sherry or claret. Prepare like fruit gelatine. Serve with cream or custard sauce, and wafers. BREAD GELATINE. Toast two slices of white and two slices of black bread. Pour three pints of boiling water on them. Simmer for half an hour. Soak some gelatine, and when dissolved, strain the bread-water and add to the gelatine. Bring to a boil, add sugar, and flavor with a little wine or lemon juice. Pour it into molds and cool. BEAN GELATINE. Prepare like pea gelatine with or without flavoring. Lima beans or horse beans are best in summer; small white beans in the fall; red, brown, or black beans are best in cold weather, as they are richer in iron and minerals. They can all be served plain with toast or zwieback and butter, cream or nut preparations. Black toast or crusts combine better with lima and white beans than white toast or bread. LENTIL GELATINE. Prepare like the foregoing. Flavor richly with onions. Serve with white toast. TOASTS. WATER TOAST. Use zwieback, or toast some stale white bread over the open fire. Lay on a plate and pour over it quickly boiling water, slightly salted, and drain off at once. Serve plain, or spread with sweet butter, or the yolk of an egg. TOMATO TOAST.