are to be had, one need not be confined to the dried pulses. Cook the peas,
broad beans, or French beans, as directed in "Vegetables." Serve with
poached or buttered eggs, fried or baked tomatoes, &c.
One might go on _ad infinitum_ to suggest further combinations and
variations of the different pulse foods, but these must be left to suggest
themselves, for I must now pass on to another class of foods.