This water contains far more nourishment than people are aware of, and throughout the length and breadth of France, where economy is far more understood than in this country, it is invariably saved to assist in making some kind of soup, and as our soup will, of course, be vegetarian, the advantage gained is simply incalculable.
FLAGEOLETS .-- These are haricot beans in the fresh green state, and are rarely met with in this country, though they form a standing dish abroad.
They are exceedingly nice, and can be cooked in a little butter like the French cook green peas.

They are often flavoured with garlic, and chopped parsley can be added to them.

Those who are fond of this vegetable in the fresh state can obtain them in tins from any high-class grocer, as the leading firms in this country keep them in this form for export.
PEAS, DRIED .-- Dried peas, like dried beans, contain a very great amount of nourishment.

Indeed, in this respect, practically, dried beans, dried peas, and lentils may be considered equal.

Dried peas are met with in two forms--the split yellow pea and those that are dried whole, green.