VEGETABLES.

TWENTY-THIRD SECTION.

XXIV. VEGETABLES.

1. Potatoes in the peel.

Wash the potatoes, boil them in the peel, in salt and water, tili soft, pour off the water, cover them, and let them remain in the steam for a few minutes. Send them to tadle, and serve with them some fresh butter.

2. Fried Potatoes.

The foregoing potatoes, after they have been peeled, are cut in pieces or in slices; salt and pepper them a little, and fry them to a gold colour in hot lard or elarified butter, taking care to turn them frequently.

3. Potatoes with Bacon.

Cut the potatoes, boiled as above, in slices, salt and pepper them, now add some previously fried bacon, cut into small dice, and some onion cut in the same manner, and finish them like the fried potatoes.

4. Sliced Potatoes with Butter, etc.

Peel some raw potatoes, cut them in suitable pieces, wash them clean, and boil them in salt and water; as soon as they begin to get soft, pour off the water, cover the potatoes care- fully, and let them stand for two or three minutes longer in the stew-pan, so that they may be perfectly soft, -without falling to pieces. Pile them up on a dish, pour over them some very hot, clear butter, and strew them with finely chopped parsley. They can also be dished with onions, fried yellow in butter, or with fried white bread.

You may also pour over it a brown onion-sauce, a-shalot- sauce or a mustard-sauce, and the dish will bear the name of the sauce used with it.

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