Seasonable Dishes

At this Rcason of tlio year, peoplo (espeoially thoso who havo not been eating oorrectly through the winter) growdain♦y. They erare freshly grown food ; and often, especially in the cities, they yay larga prices for foroed or importeci frnits and vegetables, and mock themseltks with the faney that they are bettcr ied than their less extravagant neighbors. But their viands taste more of money than of health, or of real good flavor. Fruits and vegetables that grow or ripen in unnatural conditiona rarely havo the rich, luseious flavor of thoso grown in the abundance sunshine and open air. Tho.se imported from the South are littlo botter. The early tómateos which we get frofa thero are tough and hriveled, prohubly becauee pioked green, and ripened on the way here. Thoy have rcry little of tho fine flavor of good glasscnned fruit of the provious sumuior. Oreen peas aro worse still. Think of this delicate comestihile, whieh should not be picked more than six hours beforo bciug eerved, waiting as man y days or more. A still more absurd thing is the " green jeas" which are sold in our market all ■rinter loug ; yellow, slimy things, which people bu.y at ton centB a quart, without ever asking henoe they cune. They ■re merely tlie dried green peas of the grocery, soakcd ia water which ruakes threo quarts out of one. When dry, thoy retail at tho samo prico, ten cents per quart, giving tho huckster tho very handsone profit of at least two hundred per oent. This tho housekeoper should savo, and also soeure a bettor dish, by purohasipg and cooking the dry article. Tho ■wrinkled kinds are tho bost. Our friends who have gardons would do well to plant nough to supply thfmselves for next ■rinter and spring. They make a, most welcome and agreeablo dish. They sheuld not be soakod first, but put on at onoe to coolf, liko beins, in about four limes their mensure of wytor, finishing oS even fu!l. Tho timo required is frojn two and n half to four 1 ouri. Wh n deun they should bo porfuotly soft, and bógin to ta.ll to pieces. They are lioher and mure Dutritious than unripo pear, and tute but tittie likthera. The; sort wi'll with potfttoes, niutton, rye Indian bread, and stewed dricd npple . Pea pi] r pea-cheesp, a very goou accorapaniuaent to 1 ■ ; butter for supper, is lit-ppae (quite a different article), boilod ;(;utly to ;v paste, in about fonr times thoir mensure of wntur, run through a colander und inolilod Eat of it sparingly, for it is nutritioijg, and th,e meal is late. Stuwed pío gOes we.ll with it, or pie plant rviui applos stewed tofrathi