How to cook vegetables

Mix together equal quantities of French Orleans vinegar, Tarragon vinegar and Provence oil. Season this with salt or mignonette pepper. Have ready some small cress and water cress, thoroughly washed and trimmed. Pour over the prepared dressing. Drain well, and mix well but lightly, and put into a salad bowl. Garnish with hard-boiled eggs and serve. Watercress and Potato Salad. Pick and wash 2 bunches of watercress ; drain well, and season with salt, pepper, paprika, oil, and lemon juice, adding the grated yolk of 1 hard-boiled egg. To this add 6 to 8 cooked new potatoes cut into thin slices. Mix carefully, and dish up neatly in a salad bowl. Garnish with hard-boiled white of egg and slices of pickled beetroot. Watercress Sauce. ½ bunch watercress, ½ teaspoonful capers, 1½ oz. butter, 1 gill chicken stock, ½ pint Veloute sauce or Allemande, 1 hard-boiled egg, seasoning. Wash, pick, and blanch the cress, put them in the mortar with the egg, capers, and butter ; pound until fine, and rub through a sieve. Put the sauce and stock in a stew-pan, let it boil up together, skim, and reduce a little. Whisk in, by degrees, the green puree. Season to taste with pepper and salt, strain through a tammy cloth, return to the stew-pan, and keep hot in a bain-marie, until required for serving. Do not allow the sauce to boil again after it has been strained, or else it will become oily. YAMS. These tropical vegetables are not much eaten in England, where they are too often, confounded with sweet potatoes. They are natives of the warmer regions . of both the Northern and Southern hemispheres, and many of them are of value, as their tubers contain a large amount of starch, though not so much as potatoes. The Chinese yam will grow in Great Britain, but, as its enormous tubers descend to a great depth, its cultivation is not as yet considered to be profitable. Several kinds of yams are cultivated in the West Indies. There is the white yam, the guinea yam, the hard yam, the yellow or afo yam, the negro yam, the Lucca yam, and the sweet Indian yampee. The white yam, however, far surpasses all of these, both in flavour and keeping qualities. It is sometimes called “ flour yam ” from its floury nature. The yellow yam ranks next, but it varies in taste, some eating waxy and others floury. The skin, too, is bitter, whereas that of the white yam is delicious when roasted. The white yam approaches very nearly to the potato in taste, but is more nutritious. The majority of people who taste it for the first time prefer it to the potato owing to its superior flavour. Yams are cooked the same as potatoes, but are considered best sliced and fried in butter or lard. MISCELLANEOUS RECIPES. Cold Vegetable Timbale ( Indian style). Trim a plain, buttered charlotte or timbale mould with thinly-cut slices of cooked carrots, hard-boiled eggs, and asparagus points. Do this as neatly as possible to ensure an effective appearance of the dish. Place the mould on ice till needed. Mix 1 pint of cooked spinach puree with a gill of curry sauce, previously mixed with I gill of aspic. Stir in also a tablespoonful of cream, and 2 tablespoonsful of Bechamel sauce. Season to taste with lemon juice, salt and pepper, add about 1 gill of cooked macedoine of vegetables, mix carefully, and fill the prepared mould with this preparation ; place it on ice till