How to cook vegetables

Wash, peel, and boil 2 lb. of potatoes, and pass them through a sieve. Sift 4 oz. of flour into a basin, add the potato puree, and mix with 1 oz. of butter, x oz. of grated cheese, and seasoning. Shape into balls, and lay them on a sieve to dry. Have ready some salted, boiling water, drop in the potato shapes, a few at a time, and boil for 15 minutes. When done, remove, drain, dish up, sprinkle with grated cheese, pour over some oiled butter and a few fried breadcrumbs, bake for 10 minutes, and serve. Surprise Potatoes. Select 8 medium-sized potatoes, wash and drain them. Bake them in their jackets in a quick oven. Cut off a piece of each lengthwise to form the cover, and scoop out the soft part of the inside. Rub about three parts of this through a fine sieve, and mix with a pat of butter and some double cream ; season with salt, pepper, and nutmeg. Refill the potatoes, place on the cover, and bake slowly for another ten minutes. If liked, a teaspoonful of game or other puree may be put in the centre of the potatoes. Potato Pancakes with Cheese. Grate 6 large, raw, peeled potatoes, moisten with a gill of milk, mix with 3 yolks of raw eggs, A oz. of butter, and x oz. of breadcrumbs ; season with salt and pepper. Add a handful of grated cheese and a little flour; make into a smooth batter. Fry in small quantities in an omelet-pan, with rather more butter than is generally used for pancakes. When fried, sprinkle with grated Swiss or Cheddar cheese, fold them, and dish up on a folded napkin or dish paper. Stuffed Savoury Potatoes. Wash and peel 8 to 10 medium-sized round potatoes, scoop out the centre of each, taking care not to break them. Next prepare a stuffing with a mixture of breadcrumbs, chopped parsley, thyme, chives, and shallot ; season it with salt and pepper, moisten with a tablespoonful of cream and a yolk of egg. Fill the potatoes with this, place them in a buttered saute-pan, brush over with oiled butter, and bake in a moderately heated oven for about 20 minutes. Stuffed Potatoes with Fish. Choose some even-sized, red-skinned kidney potatoes, boil them in their jackets, peel, and let them get cold. Shred some cold fish, pound it in a mortar with a piece of butter, a tablespoonful of cream, and a yolk of egg. Season with pepper and salt, add a little chopped parsley, and mix thoroughly. Cut the cold potatoes in halves lengthways, scoop out carefully a portion of each half, fill them with the prepared stuffing, and place two halves together. Dip them in frying batter and fry in hot fat, drain on a cloth, dish up, garnish with crisp parsley, and serve hot. !54 Potato Scallops. Wash, peel, and boil 12 potatoes, drain and rub through a wire sieve ; put them into a stew-pan. Stir in 1 oz. of butter, 2 tablespoonsful of cream, a tablespoonful of chopped parsley, and 3 yolks of eggs ; season with pepper and salt. Butter some scallop shells, dust them with fine breadcrumbs, fill the shells with the potato mixture, smooth the top with a knife, brush over with oiled butter, cover with white breadcrumbs and grated cheese. Bake in a quick oven a delicate brown, and dish up the shells. A Piquante or Poivrade sauce should be served separately with this dish, German Potato Salad.