As soon as the peas have been washed and immediately afterwards drained (for neither this vegetable nor the windsor-bean must be suffered to remain in water, for that would take away their flavour), I put them on the fire in a saucepan with a morsel of good fresh butter. I add to them a bunch of parsley and chives. After having tossed them several times in butter, I dredge them with a little flour, and moisten them immediately afterwards with boiling water up to the level of the peas. I leave them thus to be boiled a good quarter of an hour, until very little sauce remains. Then I season them with salt and a little pepper, and leave them on the fire until they are stewed down; I then take them off the fire immediately, in order to add a piece of fresh butter as large as a nut, with a table spoonful of powder sugar for each bottle of peas. I toss them well without replacing them on the fire, until the butter is melted, and I serve them up in the shape of a pyramid upon a dish, which I take care to warm thoroughly. I have observed several times, that by adding sugar to the peas when upon the fire, and giving them only one boiling, the peas became hard and the sauce ran so that it could no longer bind the peas together. Thus great attention should be given to the not putting in the sugar and the last piece of butter until the moment of serving them up. This is the only way of dressing them well, for neither in summer nor winter ought any sauce to appear among the peas. There is another mode of eating green peas and which may suit many persons; this consists in simply boiling the peas in water. When done, the water is drained off and the peas are tossed with a piece of good fresh butter, salt, pepper and sugar, all together over a very gentle fire, they are then served up directly upon a very hot dish. Care must be taken that the peas do not boil with the seasoning, otherwise the butter turns into oil, and the green peas are dissolved in the water. I cook the small windsor-beans, as well with as without their skin, by the same process and with the same attentions which I observe in dressing green peas. I make an excellent soup-maigre, with large preserved peas which are equally good for a meat soup. As to asparagus, artichokes, cauliflowers, &c. they are dressed in the usual way after having been washed, &c. Green peas, beans, French beans, and all kinds of vegetables may be three-fourths boiled, seasoned at the same time, as is done when intended for immediate use, put into bottles or other vessels when cool, corked, &c. and allowed one half hour’s boiling in the water-bath. By these means vegetables will be preserved and quite ready, which may be made use of in an instant, without any other care than to warm them; and there are also many instances in which these vegetables may be eaten cold. In this way all difficulties may be removed in travelling by land or water. § XLVIII. _Spinage and Succory._