Price in first-class restaurants 20c to 25c additional each person.

About 1/2 can of Dease with each beef-steak. Throw away the water and put the pease into a small saucepan with an ounce of butter and little salt, shake them over the fire until hot and pour over and around the steak.

For pease a la Francaise the difference is that a little cream sauce must be made first with a spoonful of flour and the same of butter stirred together over the fire but not browned, and a half cup of milk added; then put in the pease and let it get hot.

Cost of pease - French pease range in price from $25 to $33 per case of 100 cans (tins), the quality varying from large mature pease apparently artificially colored, to the "petits pois extra fins," which are very small and sweet. It takes a third of a can for a sirloin steak and 1/2 can for a porterhouse. Pease retail at 30c to 40c per can. Cost with butter average 15c. There are home packed pease to be had as good as the French at much less cost. The French articles are made green by the addition of a little vichy salt to the water they are canned in.