How to cook vegetables

Boil the potatoes in their jackets ; when done, drain them and let them get cold, then remove the skins and cut into slices. Put them in a frying pan with clarified butter and toss them over the fire till nicely browned. Sprinkle over some chopped parsley, and serve on a hot dish. Potato Kromeskis. Cook about a dozen new potatoes and when cold cut them into small dice. Cut in similar manner one dozen small white mushrooms and chop finely 4 oz. cooked lean ham. Mix these ingredients together with some well reduced Bechamel or Allemande sauce. Season with salt, pepper, a pinch of cayenne, and a little grated nutmeg ; put this mixture to cool on ice. When cold, divide into small proportions, roll each separately in a piece of thin pancake. Dip each kromeski in frying batter, and fry in very hot fat, moving the kromeskis constantly with a skimmer. When crisp and of a golden brown, drain, dish up, and garnish with fried parsley. Baked Potato Quenelles. Bake 8 potatoes in the oven, remove the pulp and rub it through a wire sieve. Put the puree in a stewpan with 1 oz. of butter and a little cream, season with salt and pepper, and add the yolks of 3 eggs and the whites of 2 whisked to a stiff froth. Shape the puree with a teaspoonful the same as for 157 quenelles, place them on a buttered baking tin, brush them over with beaten egg mixed with melted butter, and bake them in a hot oven to a nice brown colour. Dish up and serve hot. Potatoes a la Minute. Wash and peel some potatoes, cut them into slices of about ^ in. in thickness, put into salted boiling water and if of good quality they will be done in a few minutes. Strain off the water, place the potatoes in a hot dish, put a few small pieces of fresh butter on top, and serve immediately. Rissole Potatoes. Wash and wipe about 2 lb. of very small potatoes. Boil them in water in their jackets ; next peel them carefully, place them in a frying basket and plunge them into a pan of hot fat and fry till they are of a golden colour. Take up, drain them and season with salt. Dish up and serve hot. Potatoes a la Poulette. Wash and scrape or peel some new potatoes, boil them quickly in salted water, to which the juice of a lemon is added. When done, drain them and put them into a stew-pan with some butter kneaded with a small quantity of flour ; moisten with milk or white stock and let simmer. Lastly add the beaten yolks of 2 eggs, season to taste, dish up, and serve hot. Potatoes a la Hollandaise. Choose small Dutch potatoes, well wash, peel, and boil them till tender in salted water for about ^ hour. Then drain and put them in a vegetable dish. Serve them with a little fresh melted butter poured over. Anna Potatoes. Wash, peel, and trim 8 to 10 long-shaped potatoes ; slice them as thinly as possible. Wash, drain, and dry the slices on a cloth, then season them with salt and pepper. Range the potatoes in a well-buttered "Anna” pan or mould, using a liberal supply of oiled butter between each layer. Cook them in a fairly hot oven from 25 to 30 minutes. Pour off the butter, and turn out the potato shape on to a hot dish and serve. Potatoes a la Bechamel. These are simply plain potatoes boiled or steamed, dished up hot, and sauced over with Bechamel sauce, and sent to table. New Potatoes a la Hollandaise.