Everyone who has a garden should devote some space to this pretty and palatable vegetable.

It is perhaps at its best when steamed till soft without salting and then cut up into a nicely seasoned white sauce; its sweetness will not then be destroyed nor its salts lost in the cooking water.

It is not only useful as a hot vegetable, but in salads, in the form of a toothsome marmalade, and as the foundation of a steamed pudding.

For little children it is most wholesome and they should make its acquaintance by the time they are a year and a half old, in the form of a cream soup.

A dish of carrots and peas (one-half cup peas, one-fourth cup carrot cubes, one-half cup white sauce) will have almost the same food values (for fuel, calcium, phosphorus, and iron) as an equivalent serving of oatmeal, milk, and sugar (three-fourths cup cooked oatmeal, one-half cup milk, one rounding teaspoon sugar) and will add variety to the diet without costing a great deal more unless one pays a fancy price for peas.
Even when meat and eggs are not prohibitive in price, fruit and green vegetables are an important source of iron in the diet.