How to cook vegetables

Wash and peel 8 to 10 large kidney potatoes, scoop out by means of a vegetable scoop as many small balls as possible. Parboil them in salted water, drain and put them in a stew-pan with 1 oz. of butter, and about 1 gill of Bechamel sauce ; shake the pan over the fire, and let the contents get hot. Season with pepper and grated nutmeg, and dish up. Sprinkle over a little dissolved meat glaze, and serve. Parsley Potatoes. Peel some potatoes in the shape and size of a large nut. Either steam or boil them. When cooked, well drain and put them in a saucepan with a goodsized piece of butter. Roll the potatoes in the butter, then sprinkle them over with some well-washed and finely chopped parsley, salt and pepper, and then a little lemon juice. Potatoes thus prepared are often served with meat. Potatoes in Cream Sauce. Cut 8 raw potatoes previously washed and peeled into dice shapes. Blanch and drain them, then put them into a stew-pan with a gill of cream and a gill of white sauce. Simmer slowly until the potatoes are cooked. Season with salt and add 1 oz. of fresh butter just before serving. Stewed Potatoes en Casserole. Cut some peeled raw potatoes into cubes about l in. thick. Put them into a casserole with enough stock to well cover them and cook till tender. Add a little fresh cream and re-heat. Season with salt and pepper, and a grate of nutmeg. Serve in a deep vegetable dish or in the earthenware casserole in which the potatoes are cooked. Curried Potatoes. Cut up into cubes 12 cold boiled potatoes, slice a large onion, and fry it in a saute-pan with 1 oz. of butter. Add the potatoes, toss them and season with salt, dredge well with curry powder, moisten with a little stock, and the juice of half a lemon. Shake the pan well over the fire, and let stew for about 15 minutes. Dish up and serve hot. Potato Fritters with Cheese. Boil 6 good-sized potatoes, and rub through a sieve ; mix with a gill of milk, a little cream, 3 yolks of eggs, a handful of breadcrumbs, a tablespoonful of grated Cheddar cheese, a little flour, a small piece of butter, and season with salt, pepper, and grated nutmeg. Mix thoroughly. Drop the mixture by means of a spoon into hot fat, and fry to a rich brown colour ; drain on a cloth, or shake well in a frying basket ; dish up on a paper or napkin, garnish with fried parsley; and serve. Potato Rissoles. Wash, peel and boil 10 potatoes, drain, and rub them through a wire sieve. Place them in a basin, season with salt, pepper, and grated nutmeg, and add 2 yolks of eggs, a tablespoonful of cream, and a dessertspoonful of chopped parsley. Beat up till smooth. Make up into rissole shapes, egg and crumb them, and fry in hot fat. Drain on a cloth, dish up on a folded napkin or paper, garnish with fried parsley, and serve. Potato Fritters with Ham. Cut some lean cooked ham into thin slices ; stamp these out into rounds about ii in. in diameter. Spread over both sides with a layer of prepared mashed potatoes, dip them in egg and breadcrumbs or frying batter ; fry them in hot fat or butter to a light brown colour ; drain on a cloth, dish up, and serve hot . Italian Potato Savoury.