Vegetables.

Vegetables 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, espe-
cially in white sauces and soups.

Never salt vegetables until the3′ 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. Pota-
toes 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.

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