How to cook vegetables

Mix 2 yolks of eggs with 1 lb. of potato puree, also 2 tablespoonsful of cream, 5 oz. of butter, and season to taste. Heat up in a stew-pan. When cold shape into small balls, dip in the beaten whites of the eggs, then in fine breadcrumbs, and fry in hot fat. Duchess Potatoes. 2 lb. potatoes, 3 yolks of eggs, 2 oz. clarified butter, 1 tablespoonful cream, pepper, salt, and nutmeg. Wash, peel, and boil the potatoes till tender, drain off the water, and dry them, then rub them quickly through a wire sieve. While they are warm mix them with the yolks of eggs, butter and cream, season with salt, pepper, and grated nutmeg. When well mixed lay this on a floured board and divide into 12 pieces of equal size. Shape each piece into a square, mark with a knife, put them on a buttered baking sheet, egg over the surface, bake in a quick oven, dish up, and serve. Potatoes with Beetroot. Cut some cold, mealy potatoes into slices and fry them in butter or olive oil, add a little cooked beetroot sliced thinly, and a small chopped onion ; add equal parts of gravy, white wine and vinegar, and simmer for 15 minutes ; season with salt and pepper. Dress the potatoes in the middle of a dish with the slices of beetroot arranged round it as garnish and serve. Crumbed Potatoes. Wash and peel thinly 1½ lb. or more new potatoes of even size, boil them carefully till tender, but not overdone. Drain them, cut them into halves, and place them on a dish ; season with pepper and salt, pour over them some melted butter, and dip each in brown breadcrumbs. Melt some butter in a baking- tin ; when hot put in the potatoes, and bake them in a quick oven for about 15 minutes. When done, dish up in the form of a pyramid on a round dish and serve hot. Glazed Potatoes. Wash and scrape, or peel some very small new potatoes all of about the same size. Lay them in a baking-pan, sprinkle with butter or beef dripping and bake till brown in the oven. When done, drain and brush over with melted meat glaze, season, and dish up. Serve up hot. Frizzled Potatoes. Wash and peel some small-sized potatoes, boil them in salted water and drain. Heat up some lard or beef dripping in a shallow stew-pan, put in the potatoes and shake them about over a clear fire until the potatoes are quite brown. Drain them and season with some fine salt. Dish up and serve hot. Potato Puffs. Prepare the potatoes as directed for mashed potatoes. Shape into balls about the size of an egg, and place them on a buttered baking sheet. Brush them over with beaten egg and bake in a hot oven. Dish up and garnish with fried parsley. Stewed Potatoes. Boil 8 to io large-sized potatoes in their jackets ; when cold, peel and cut them into slices. Put them in a stew-pan with 2 oz. of butter, a pinch of savoury mixed herbs, and | gill of milk ; season with salt and pepper, grated nutmeg, a little chopped parsley, and finely-chopped shallot. Let all simmer gently for 10 minutes, stirring from time to time to prevent burning. When read}' for dishing up add the juice of half a lemon and serve hot. Fr'iDasseed Potatoes.