Vegetables. All vegetables intended for boiling should be well washed, but not soaked, in water; a little vinegar in the water will be more effec ual in removing insects than salt. Green vege tables should have plenty of room, and he plunged into boiling water with a small tea spoonful of pounded loaf sugar. The saucepan should be uncovered and the contents occasion ally skimmed, and the vegetables should not remain in the water an instant after they are cooked. We do not attach sufficient importance to vegetables; they may be prepared in different ways, and eaten as separate dishes. In many countries they form quite a distinct part of the dinner. It is sometimes said that plain boiled vegetables are the best; but this would also apply to plain boiled meat and fish. Carefully cooked vegetables are more wholesome and digestible. Very few vegetables can be eaten with safety 'Without cooking, and if some of the following recipes are rather more expensive they may often economically replace meat, which is the most costly thing on a table.
Potatoes, Plain Boiled. To boil potatoes prop erly they should all be -of the' same sort, and as nearly as possible of the same size. Wash off the dirt, and scrub them very clean with a hard brush, but neither scoop nor apply a knife to them in' any way, even to clear the eyes. Rinse them well and arrange them compactly in a saucepan so that they may not lie loose in the water, and that a small quantitymay be sufficient to cover them. Pour tlie water in cold and when it boils throw in one large teaspoonful of salt to each quart of water, and simmer the potatoes till they are nearly done, but for the last two or three minutes let them boil rapidly. When they are tender quite through, which ma, be known by probing them with a fork, pour all the water from them immediately, lift the lid of the sauce pan to allow the steam to escape, and place them by the side of the fire till the moisture has entirely'evaporated, then peel and send them to table as quickly as possible, either in a hot napkin or in a dish in which the cover is so placed that the steam may 'pass off. There should be no delay in serving after they have been once taken from the fire. Irish families always prefer them served in their skins. Some kinds will be suffi ciently boiled in twenty minutes, others in not less than half an hour. Pour away the water as soon as the potatoes are cooked, and dry them.
Mashed Potatoes. Boil or steam the potatoes half an hour, turn them into a basin, and with a wooden spoon bruise them into flour, to three pOunds of potatoes add a teaspoonful of salt, three ounces of fresh butter, and a gill of cream or hot milk. Stand the basin in a saucepan of
boiling water and beat' the potatoes for five minutes. Serve on a very hot dish, either in a rough cone shape or smoothed over with a knife. The potatoes should be well mixed with , the butter and cream.
Potatoes with Milk. Have ready some boiled potatoes, and when nearly' cold, cut them into slices and cover them with a clean clop Take a stewpan and melt three ounces of butter with two ounces of flour,•stir with a wooden spoon, and add gradually a gill of warm milk; season with pepper and salt and a litttle grated nutmeg. When the sauce comes to the boil put in the sliced potatoes, and let them gently boil for about fifteen minutes, then stand the stewpan aside. Mix the yolks of two eggs with a gill of cream and pour iuto the stewpan, stirring until it becomes thick. Turn it on to a hot dish and serve. Take care to prepare the sauce carefully.
Potatoes' and Spinach. Boil a pound of potatoes and mash them. Have ready the same quantity Of boiled spinach, chop it up, and thoroughly mix with the potatoes; add salt, pepper, a little grated nutmeg, and three ounces of sweet butter. Work the whole together, put it into a pie-dish and bake. , When the top is of a nice brown color, it is ready. The ingredients should be well mixed before baking.
Potoitoes and Bacon. Take half a pound of bacon, scrape it and cut it int.) half-inch dice. Put the pieces 'into a stewpan with three ounces of sweet dripping or butter; let the bacon brown lightly. Then add a tablespoonful of flour, and when thoroughly mixed add a pint of hot water, or, better, stock, and a bouquet, garni, with a clove of garlic. Cover the stewp"au and let the contents come to the boil. Wash and peel about a pound of good potatoes, (the kidney variety is the best), slice them in pieces about a quarter of an inch in thickness. Cover the stewpan and let the potatoes boil till they are cooked. Take out the seasoning and serve. Good potatoes and careful preparation of the sauce is essential.
Potato Souffle. Boil six large potatoes and mash them with three ounces of sweet butter, a little pepper and salt, and four ounces of grated cheese, (half Parmesan and half Gruyere is the best mixture), add the yolks of four eggs and the whites, previously whisked to a rather stiff paste.,' Mix these thoroughly and put into a pie-dish and bake. When the is nicely browned in the oven it is ready. The ingredients' should, be thoroughly mixed before baking and the whites well whisked before mixing.