How to cook vegetables

Boil the potatoes in their skins. When cold, peel them, and cut into thin slices. Put into a salad bowl, add some finely-minced onion, season with salt and pepper, and mix with French salad dressing. Line a salad bowl with lettuce leaves and range the potato salad upon it. Besprinkle with chopped parsley and serve. Dutch Potato Salad. Slice some cold boiled potatoes. Put them in a salad bowl, add some minced onion, shredded lettuce and chopped parsley. Season with salt and paprika. Cut a piece of bacon into shreds, fry it to a golden colour, add some cider vinegar and pour it while hot over the salad. Thoroughly mix the salad and range it in a bowl. Sprinkle with chopped chives and serve. Swiss Potato Salad. 1 1 lb. small, firm potatoes, boiled in the skins, J lb. lean bacon, half small onion, salt, pepper, vinegar to taste, 1 tablespoonful mayonnaise, parsley. Peel the potatoes and slice them while hot, cut the bacon into dice and fry a nice brown in a frying pan ; 155 drain the bacon and put it in a basin with the potatoes and the onion finely chopped. Season with salt and pepper, mix the mayonnaise sauce with about 2 tablespoonsful of French wine vinegar, and pour this over the potatoes. Mingle the whole carefully, so as not to break the potato slices. Dish up in a salad bowl. Sprinkle over with chopped parsley and serve. Boston Potato Salad. Boil 1 lb. of new potatoes in their skins. When done peel them at once while hot, and slice in thin round slices ; slice 1 onion in thin, round slices over the potatoes, sprinkle generously with salt and pepper ; add 1 tablespoonful made mustard, b tablespoonful celery seed, and b tablespoonful sugar. Beat 2 eggs until light, pour 2 tablespoonsful fresh butter (melted) over the eggs, stir well, add 1 gill of vinegar, pour over the seasoned potatoes; then add 3 tablespoonsful hot water, and if necessary add a little more vinegar, salt, or pepper. Two chopped, hard-boiled eggs added improves the salad. Line a salad dish with crisp lettuce leaves, pour in salad and decorate the top with grated hard-boiled eggs. Potato Salad with Tongue. Cut a boiled beetroot into slices, put it into a bowl, season with salt and vinegar, and let it remain for a few hours. Steam in their skins 6 large kidney potatoes, peel and slice them, and while they are still warm pour over them the beetroot juice. Season them with olive oil, pepper, salt, and chopped chervil and chives. Dress neatly in a salad bowl, garnish with slices of cooked ox-tongue, and cresses. Potatoes tossed in Butter. When sauteing potatoes in butter, very mealy ones should not be used, as they are more liable to break during the process of cooking. After having well washed the potatoes, boil them in. salted water. Then drain and peel them, and cut them into thin slices. Melt some clarified butter in a frying-pan or saute-pan. When hot put in the potatoes, season them with pepper and salt, and toss them in the pan over a clear fire until they are a nice colour. Dish up the potatoes and sprinkle over a little chopped parsley. Dish up and serve quickly. Sauteed Potatoes.