Now mix in a couple of ounces of butter with some pepper and salt, flour the cloth well and tie it up again and boil it for another hour, when it can be turned out and served.

Peas pudding when eaten alone is improved by mixing in, at the same time as the butter, a dessertspoonful of dried powdered mint, also, should you have the remains of any cold potatoes in the house, it is a very good way of using them up.

A few savoury herbs can be used instead of mint.
PEAS "BROSE."-- Dr.Andrew, in writing to the "Cyclopaedia of Domestic Medicine," says, "In the West of Scotland, especially in Glasgow, 'peas brose,' as it is called, is made of the fine flour of the white pea, by forming it into a mass merely by the addition of boiling water and a little salt.

It is a favourite dish with not only the working classes, but it is even esteemed by many of the gentry.

It was introduced into fashion chiefly by the recommendation of Dr.Cleghorn, late Professor of Chemistry in Glasgow University.