How to cook vegetables

Boil and mash 8 mealy potatoes. Season with salt and pepper, and a teaspoonful of chopped parsley. Stir in 1 oz. of butter, J gill of cream, and 2 yolks of eggs. Add all the ingredients to the hot mashed potatoes, and mix in a saucepan. Stir over the fire until the mixture leaves the sides of the pan, then set aside until cold. Shake each into very small ball or marble shapes, dip each in beaten egg, and roll in breadcrumbs. Fry to a golden brown in hot fat. Drain, dish up, and garnish with fried parsley. T-45 Ribbon Potatoes. Wash and peel thinly the required number of kidney potatoes (medium size), cut them by means of a spiral cutter (generally known as a potato ribbon cutter). Put them to soak in cold water for 2 hours, then drain well on a cloth. Place them in a large frying basket, and plunge into hot clarified beef fat, which should be kept at the same degree of heat. When done and nicely coloured, take up, drain, season with salt, and dish up. Potatoes a la Julienne. Wash and peel some potatoes, cut them into small shreds, similar to julienne strips ; wash well, and dry on a cloth ; throw them, a few at a time, into plenty of clear boiling fat ; shake the potatoes about in the fat until they are crisp and of a deep yellow colour. Drain on a cloth, sprinkle slightly with salt, and serve on a folded napkin. In order to move the potatoes well in the fat so that they may be equal in colour, it is best to use a frying basket into which the potatoes are placed for frying. Mashed Potatoes. Wash and peel thinly the potatoes, put them in a saucepan of cold water sufficient to cover them, add a little salt, and boil till they are tender; when cooked, drained and dried, mash them with a fork or rub through a sieve. Return to the stew-pan and add butter, salt, and pepper, allowing 1 oz. of butter to every pound of potatoes. Beat up well over the fire until thoroughly hot, and work in a little milk or cream. Potato Puree with Poached Eggs. Prepare a potato puree enriched with cream and butter and nicely seasoned, dress it neatly on a deep dish. Poach 6 small fresh eggs and place on the top K T46 of the puree. Between each egg and the next insert a crouton of fried bread or a slice of tongue, cut into the shape of a half-moon, and serve. Mashed Potatoes a la Salamander. Wash 2 lb. of mealy potatoes, and boil them in their jackets, then drain, peel, and mash them. Put them into a stew-pan with 1 oz. of butter, and season with salt and pepper. Moisten with 1 gill of fresh cream and stir them over the fire for some minutes ; add more cream and so continue to stir, till quite creamy. Dish up the potato puree, smooth over the surface, and brown the top with a hot salamander. Serve hot. Potato Snow. Wash, peel, and boil 2 lbs. potatoes and mash them. Season and mix with 1 gill of cream. Rub them through a colander or coarse sieve into a deep dish that they may fall lightly and in good shape. Bake in a hot oven for a few minutes and serve hot. Vermicelli Potatoes.