Since cream and milk are perfectly preserved in this manner, there is no doubt that desert-creams might be preserved by a similar process, as well as those which are used for ices. These, having been well prepared and completed before they are put into bottles, will only require to be gently warmed in the water-bath, the bottles being uncorked, in order to facilitate its coming out of the vessel. In this manner creams and ices may be furnished instantly. § XLV. _Vegetables._ Vegetables put into bottles without being dressed, and entirely submitted to the action of heat in the water-bath, as before described, require to be prepared for use on being taken out of the bottles. This preparation will be made according to the season, and every one’s taste and inclination. Attention must be given to the washing of the vegetables when taken from the bottle; and to facilitate the taking them out, I fill the bottle with luke-warm water, and after having drained it of the first water, I wash the vegetables in a second water somewhat hotter, and having drained them, I then prepare them for a meat or vegetable soup. § XLVI. _French Beans._ (_Haricots._) I scald French beans (_haricots verts_,) as if they were fresh in water, with a little salt when not sufficiently dressed by the preserving process. This often happens to them as well as to artichokes, asparagus and cauliflowers. If sufficiently boiled, on being taken out of the bottles, I have only to wash them in hot water in order to prepare them afterwards for vegetable or meat soup. I scald in the same way the beans of the _haricot blanc_; when sufficiently dressed, I take them from the fire and leave them in the boiling water, half an hour, and even an hour, in order to render them more tender: I then prepare them for soup. § XLVII. _Peas, Beans, &c._ Green peas are dressed in various ways. If they are ill cooked in the season, it is the cook who is blamed; but if they are not found good in winter, the fault is thrown on the person who has preserved them, though the fault most frequently arises from some of the substances employed; either from the bad butter, or the oil or rancid fat which is made use of through negligence or economy. At another time they are prepared two hours too soon. They are suffered to stick to the bottom of the saucepan when on the fire, and they are served smelling of the butter which is turned into oil with a burnt taste; or they are prepared without care and with too much precipitation. It is thus we see green peas brought to the table swimming in water; but every one has his way. The following is mine.