How to cook vegetables

Work 3 beaten eggs into 2 lb. of finely-mashed sweet potatoes, add to it 2 oz. of oiled butter, 2 oz. of castor sugar, half teaspoonful of mixed spice, 1 teaspoonful of ground cinnamon, and the finely-grated rind of half a lemon. When well mixed, stir in ½ gill of cream, and pour into a well-buttered pie-dish. Bake for about 20 minutes in a fairly hot oven, and serve hot. Sweet Potato Rice. This dish is produced by pressing freshly-boiled sweet potatoes through a colander on to a hot vegetable dish. The potato grains thus produced resemble rice in appearance, and will be found acceptable served with roast or stewed meat. PUMPKIN. PUMPKIN (Potiron). This vegetable is also called pomion, and belongs to the gourd family. Pumpkins may be eaten raw, boiled as a vegetable, made into soup, or into pies. The young shoots are cooked like spinach. The pumpkin is of an oval shape, very much like a large vegetable marrow. It is largely consumed by the Italian peasantry, but its origin is not known. Pumpkin Soup. 3 lb. ripe pumpkins, 1 bay-leaf, 1 onion, 1 quart stock, 2 yolks of eggs, 1 pinch of sugar, 3 oz. butter, £ lb. stale bread, 1 quart milk, £ gill cream, salt and pepper, and fried bread croutons. Cut the pumpkin into thick slices, remove the pips, put in a stewpan, cover with boiling water, add salt to taste, and boil for 5 minutes. Straiii- off the water, rub the pumpkin through a fine sieve. Melt the butter in a stew-pan, add the pulp ; stir for a few minutes over the fire, then add the stock, which should be previously boiled. Soak the bread in the milk, peel the onion, and cut into slices. Boil up the milk, bread, and onion, and then put with the soup, add the bay-leaf and cook slowly for 20 minutes ; stir occasionally, and remove the scum which rises on the top. Take out the bay-leaf, pass all through a sieve. Reheat and serve. Pumpkin with Cheese. Peel a small pumpkin, cut it in two and remove the seedy part, steep in salt water for £ hour, take out, and drain. Cut as many slices as may be required (the remainder will keep in salt water) ; melt some fresh butter in a stew-pan, put in the slices, season with a little salt, pepper and aromatic spice ; fry for a few minutes. Dish up on a buttered gratin dish, sprinkle the toj; thickly with grated Parmesan cheese, some fresh breadcrumbs, and a few small bits of butter. Bake in a hot oven for jo minutes, and serve, IIOW TO COOK vegetabi.es. ifi8 Purslane Salad. Purslane is a kitchen garden annual which has anti-scorbutic properties. There are several varieties of it, the best known being the golden purslane, which, properly dressed, makes a tasty and much-appreciated salad. It is prepared like an ordinary salad, with the addition of pimpernel, chervil, and tarragon. The stalks of purslane can be pickled in vinegar, like gherkins. RADISH (Radis).