How to cook vegetables

set, then unmould on to a dish. Garnish with slices of cucumber and beetroot, small salad, and aspic jelly, and serve. Jardiniere of Vegetables. Scoop out by means of a vegetable scoop an equal quantity of carrot and turnip and cucumber ; cut some French beans into small pieces, also a handful of asparagus tips, cauliflower buds, and green peas. Cook each vegetable separately in salted water, drain, add a small piece of butter, a pinch of castor sugar, season with pepper and grated nutmeg, and toss over the fire for a few minutes. Serve in groups round a dish as garnish, or mix all together, moisten with a little brown sauce, and serve in the centre as above directed. Stuffed Green Peppers. Wash about a dozen large green peppers, put them into boiling water, and boil for 5 minutes ; take them from the water, and remove the skins by rubbing with a wet cloth. Cut off the stem ends, remove the seeds with a large spoon, and stuff the peppers with any kind of minced cold meat, mixed with an equal quantity of stale bread moistened with cold water, and properly seasoned with salt. Replace the stems, set the peppers in a deep earthenware dish or plate, pour in as much cold gravy as the dish will hold, and bake them in a moderate oven for half an hour. They may be stuffed with sausage meat and bread. Serve on the dish in which they were baked. Cheese may be grated and mixed with breadcrumbs for stuffing peppers ; and they should then be fried instead of being baked. Vegetable Soup. 1 leek. 1 medium sized onion, | small cabbage 2 oz dripping or butter, i| lb. potatoes, 1 pint of milk. 1 heaped-up teaspoonful crushed tapioca or sago, salt and pepper. Wash and trim the leek and the cabbage, peel the onion, cut all into small slices. Wash, peel, and VEGETABLE SALAD. slice the potatoes. Put all the vegetables in a large saucepan with the dripping or butter, and stir over the fire for some minutes. Moisten with a quart of boiling water, and let simmer for about an hour ; season to taste with salt and pepper, and rub through a colander or wire sieve. Put the milk in the saucepan, boil up, and add the soup previously prepared. Let all come to the boil, skim, then stir in the tapioca or sago, and let simmer for another 10 minutes. Stir occasionally. A teaspoonful of celery-seed, or a few outside leaves of fresh celery washed and cut into shreds, can also be added if liked. Vegetable Salad a la Princesse. This salad is made exclusively with green vegetables, such as peas, asparagus tops, French beans, capers, and gherkins. The vegetables are mixed and seasoned with salt, pepper, oil, tarragon vinegar, and chopped chervil, and served with a border of jelly, or of hardboiled eggs cut into quarters. It can also be served in a salad bowl without any garnish. Frying Batter. Sift 2 oz. of flour into a basin, add a dessertspoonful 'of oiled butter, a pinch of salt, the yolk of an egg, and 1 tablespoonful of cream ; stir and mix this well with a wooden spoon, and dilute gradually with about I gill of lukewarm water, work it well until the paste becomes quite smooth. Allow it to stand for about § hour or more, and when you require it for use whisk a white of egg to a stiff froth and mix gently. The batter is then ready for use. 2o8 VEGETABLE STOCK AND SAUCES. Vegetable Stock.