Practical vegetarian cookery

slice in powdered cracker; fry them a second time in the boiling fat; lay them on a hot dish; serve them brown and crisp. EGG PLANT BALLS. Prepare as for baked egg plant; roll a tablespoonful into round balls in the palms of the hands, flatten them, pour beaten egg over them to moisten both sides, turn each in a plate of powdered crackers, fry them brown in boiling fat, and serve them on a hot shallow dish. PEAS. GREEN PEAS. Do not wash peas, as it spoils their flavor and makes them less nutritious. Peas should not be shelled until immediately before using. TO BOIL PEAS. Put them into a covered saucepan, with cold water enough to float them; boil them until the peas are tender; then uncover them for the water to boil away; set them at the back of range to dry; serve them in a hot, covered, vegetable dish, with a tablespoonful of butter laid on them; or, if liked, one cupful of cream may be added just before removing from saucepan. PEAS IN WHITE SAUCE. Put the peas into a saucepan, with one cupful of cold water, and one teaspoonful of flour, mixed smoothly with soft butter to make a thin paste. Cover the saucepan, and boil the peas until they are very tender; add one-half cupful of cream and serve in a hot, covered dish. PATÊS WITH PEAS. Make little shells of puff paste and dress with peas stewed tender, to which has been added cream, thickened slightly with flour and butter. PASTRY WITH PEAS. Make little shells of pie crust and fill with young peas cooked tender and seasoned with pepper, salt, and butter; the peas should be carefully drained before filling the shells. POTATOES. BOILED POTATOES. Boiled potatoes are more nutritious when boiled in the skin. They should be placed in a kettle with a sufficient amount of cold water to cover them, salted to taste, cooked in an uncovered kettle, and the water permitted to boil away; then let kettle remain on the back of range where they will keep hot,