A Dish of Peas.

Boil 2lbs. of peas till tender in salted boiling water, then drain thoroughly. Place in a saucepan, add a heaped tea-spoon of butter. Toss them lightly in this for 3 minutes, then add a shaking of powdered sugar, a good dust of ground cinnamon and just enough thick cream to make peas creamy. Make piping hot and serve on toast or by themselves.

Plum Pudding Sauce.

One cup butter, 3 cups sifted icing sugar, ½ cup brandy, 1 egg white, pinch of salt, 1 lemon, ½ cup port wine, 1 cup thick cream.

Beat butter to a cream with salt and sugar. Strain and stir in brandy and port wine gradually. Beat well, then fold in lightly whipped egg white and thickly whipped cream. Pile in and mound in a glass dish. Dust lightly with grated nutmeg and cinnamon, if liked. Serve at once.

Devilled Crayfish.

One crayfish, 2 teaspoons curry powder, 1 ½ tablespoons butter, 1 teaspoon dry mustard, salt and pepper to taste, 2 teaspoons vinegar, water.

Remove meat from crayfish, mince and mix with mustard. Place in a saucepan. Add just enough water to prevent mixture browning. Boil up twice, stir in vinegar and butter. Boil up again. Serve at once.

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