How to cook vegetables

Wash and peel neatly 2 lb. of medium-sized potatoes. When drained, arrange them on a bakingtin, season with salt, and add 2 oz. of dissolved butter or beef dripping. Bake in a moderately heated oven until done. Shake the pan occasionally so as to get the potatoes nicely browned. To serve, drain them from fat and dish up on a hot vegetable dish. TH Baked Potatoes. Choose large potatoes of equal size ; wash them well with a brush, and bake in the oven for an hour or more. When potatoes are baked after being peeled they require some fat, or else they should be baked under a joint of meat. They require turning from time to time. Baked Potatoes ( another way). Wash and peel the potatoes, drain well, and put them under the meat which is being baked, having plenty of dripping to baste them ; allow to bake along with the meat, season with salt, and serve them with roast meat. Fried Potatoes. Cut some cold peeled potatoes into slices, put them in a frying-pan containing very hot dripping or lard and butter, allow the potatoes to fry a golden brown on both sides, being careful not to break the slices in turning them. Season with salt, dish up, and serve. Fried Potatoes ( another way). Wash and peel the potatoes, cut them into slices about |-in. thick, then cut these into narrow strips, wash and drain them on a cloth. Have ready the frying fat in a deep pan ; when smoking hot, put in the potatoes, shake them well whilst frying ; allow them to get a light brown colour, then take them out and drain them on paper or cloth, sprinkle with salt, and serve on a hot dish. Potato Matches. Wash and peel some large potatoes, and slice them lengthwise and cut each slice into little strips the width and length of an ordinary match. Roll them in flour and fry in hot clarified butter or lard. When fried, drain and sprinkle over with vanilla sugar. T44 In order to quite complete the illusion the ends of the potato matches are dipped in chocolate fondant. Dish them up, done up in small bundles. Potato Chips. Wash and peel some potatoes thinly, cut them crossways into thin slices, wash them again, and drain them on a cloth. Have ready a sufficiency of fat in a deep frying-pan, let it get thoroughly hot, a bluish flame arising from it will indicate the proper heat, when the potatoes must be plunged in. Use a frying basket for this purpose. Shake the basket for a few minutes, and let the potatoes acquire a golden colour. Then take them up, allow the fat to drain off by shaking the basket lightly, season with fine salt, and put them on to paper to drain them thoroughly. Dish up and serve hot. Saratoga Chips. Wash and peel 6 or more potatoes of even size, cut them into thin slices with a Saratoga chip machine. Soak them in ice water for 2 or 3 hours. Drain them on a colander, dry on a cloth, then plunge into clean hot lard and fry until crisp. Take out, shake well, and drain on a cloth, besprinkle with fine salt, dish up and serve hot. The most perfect Saratoga chips are made from the white variety potatoes. Fried Potato Marbles.