1 cup (1/2 pt.) dried or split peas 1/2 cup (1/4 pt.) barley, cooked

1/4 cup (2 ozs.) butter substitute

2 tablespoons tomato pulp

1 teaspoon salt

1/4 teaspoon pepper

1 hard-cooked egg, chopped

Fried onion rings

Marrow Boxes ready for the Oven. Page 240.

Curried Vegetables. Page 258.

Split Peas and Onions. Page 262.

Stewed Fish. Page 272.

Cabbage and Ham. Page 303.

Invalid Dishes.

Soak peas overnight in cold water, drain, and place in cold salted water to cover; bring to the boil, then simmer until peas are tender, then drain. Put peas and barley in greased fireproof dish, add butter substitute, tomato pulp, and seasonings ; allow to heat in the oven. Serve garnished with egg and onion rings.

Rice may be used in place of the barley.

Or, add to one cup cooked peas, one chopped onion, three tablespoons melted butter substitute or vegetable oil, one half teaspoon sugar, one teaspoon salt, one half teaspoon pepper, and three tablespoons milk or stock; allow to heat thoroughly and serve hot in a hot vegetable dish.

Dried peas, like dried beans and lentils, contain a very great amount of nourishment; but they must be well cooked, and previous soaking is a necessity.