Cut open the tin at the top, pour out the liquor, and serve the peas with a few sprigs of fresh mint, if it can be obtained, that have been boiled for two or three minutes.

Supposing the tin to contain a pint of peas, add while the peas are thoroughly hot a brimming saltspoonful of finely powdered sugar, and half a saltspoonful of salt.

If the peas are to be eaten by themselves, as is generally the case with vegetarians, add a good-sized piece of butter.
FRENCH BEANS, TINNED .-- These can be treated in exactly similar manner to green peas, only, instead of adding mint, add a little chopped blanched parsley; the same quantity of sugar and salt should be added as in the case of peas.

After the butter has melted, it is a great improvement, when the beans are eaten as a course by themselves, with bread, if the juice of half a lemon is added.
FLAGEOLETS, TINNED .-- For this delicious vegetable, in England, we are dependent upon tinned goods, as we cannot recall an instance in which they can be bought freshly gathered.

Warm up the beans in the tin by placing the tin in cold water, bringing the water to a boil, and letting it boil for five minutes.