How to cook vegetables

cover up till wanted. Have a pan half filled with suitable frying fat to get moderately hot (not as hot as in the case of ordinary frying). Plunge the potato slices (6 or 8 at a time) into the fat for about 5 minutes. Take up and drain them. Now let the fat get thoroughly hot (smoking hot). Place the potatoes in a frying basket, and plunge them into the fat. Move the basket to and fro in the pan, and fry until the potato slices swell and acquire a golden colour. Then take them up, drain them and sprinkle with a little fine salt. Dish up immediately on a hot dish with a folded napkin or fancy dish paper, and send to table at once. Where it is possible to have two pans of fat the frying operation can be more quickly and more successfully performed. Potato Soup. 2 lb. potatoes, i leek, i onion, 2 oz. butter or dripping, I tablespoonful crushed tapioca, half a stick celery or i teaspoonful celery seed, £ pint milk, salt, pepper, and nutmeg, 2 quarts of stock or water. Wash, peel, and slice the potatoes ; wash and clean the celery and leek ; peel the onion, and cut all into slices or small pieces. Put the dripping, or butter, into a stew-pan, add the vegetables, and cook them over the fire for a few minutes. Next add the stock or water ; season with pepper, salt, and a little grated nutmeg ; boil up, and let all simmer until done. Pass the soup through a colander or sieve ; return it to the stew-pan, add the milk and the crushed tapioca. Stir till it boils, and let all simmer for about 20 minutes longer. If found too thick add a little more stock or milk. Serve hot. Potato Soup with Green Peas. Prepare a potato soup as directed in the previous recipe. Then add the yolks of 4 eggs diluted .with a little cream, and last of all a handful of cooked green peas, also a little chervil, blanched and cut in thin strips. Croutons of bread fried in butter arc served with this soup. Potato Soup with Gnocchi. Prepare a potato soup as last directed, omitting the green peas ; then pour the soup into a tureen over two dozen small gnocchi. These gnocchi are made with cheese choux paste made into finger shapes, and then cut into 2-in. pieces, poached in salted water, and drained. Potatoes with Cabbage. This is a convenient way of using up cold potatoes with other cold vegetables. Potatoes and cabbage left over from the day before can be made into a tasty dish by all being chopped up together and then fried with butter or good dripping. Season with salt and pepper and fry whilst stirring constantly with a wooden spoon. Dish up neatly and serve hot. Potatoes au Gratin. Cut some cold boiled potatoes into dice. To each pound add about a gill of white sauce. Season to taste with salt, pepper, and nutmeg. Add also x oz. of grated cheese and mix carefully. Put the potatoes into a buttered gratin dish, sprinkle over with breadcrumbs and oiled butter, and bake in a sharp oven for about 20 minutes. SWEET POTATOES. Sweet potatoes ( Convolvulus Batatus ) are as yet but little known in this country and consequently the various ways in which they can be cooked are still less known. This vegetable is a native of the West Indies and other tropical countries, where it forms a popular and much appreciated article of food. Being the first vegetable named " potato " intro-