es should be cooked in as little water as possible; the better
way is to steam them. So much of the valuable salts are washed out by
boiling in too much water.

All vegetables left over can be warmed again, either in a cream sauce,
or put in a double boiler and steamed, adding a little more butter.

When pepper is used, it should always be white pepper, especially in
white sauces and soups.

Never salt vegetables until they are nearly cooked; it hardens them.

The water vegetables are boiled in may be utilized in making sauces and
soups; the best of the vegetables goes into it.

The water Jerusalem artichokes are boiled in becomes quite a thick jelly
when cold, and makes an excellent foundation for sauces.

TO BOIL POTATOES.

Select potatoes of uniform size, wash and pare thinly, cover with
boiling water and cook half an hour; when nearly done add salt. As soon
as done drain from the water and set the saucepan where the potatoes can
steam for a few minutes. They should be served immediately, and never
allowed to remain in the water a moment after they are cooked. Potatoes
are much better steamed with their skins on than boiled, as they then
retain all the potashes. When they are old they should be washed, pared
and covered with cold water, and allowed to stand for several hours
before either boiling or frying.

POTATOES BAKED.

Select them of uniform size, wash and scrub well, cut a thin slice from
each end to prevent their being soggy. They require nearly an hour to
bake in a moderate oven.

TO MASH POTATOES.

Boil the potatoes carefully, drain from the water, mash fine, and to
four good-sized potatoes add a heaping tablespoonful of butter, a
tablespoonful or two of cream or rich milk and salt and pepper to taste.
Serve at once. They must be freshly mashed and very hot to be eatable.
The mashed potatoes maybe squeezed through a vegetable ricer, when they
are called Potatoes a la Neige.

NEW POTATOES WITH CREAM SAUCE.

Select rather small potatoes of uniform size and boil. When done drain
off the water, set them back on the stove to keep hot while making a
cream sauce, then put them carefully in a vegetable dish, pour the sauce
over them and sprinkle with a little finely minced parsley.

BROILED POTATOES.

Take some cold boiled potatoes and cut them in rather thick slices
lengthwise, dust with white pepper and salt, dip each slice in melted
butter, broil over a clear fire until a nice brown.