Vegetables, to Preserve the Color, 190
Potatoes Boiled (No. 1), 190
“ to Boil (No. 2), 191
“ Mashed, 191
“ à la Neige, 192
“ to Bake, 192
“ in Cases, 192
“ Baked with Beef, 192
“ à la Parisienne, 193
“ Saratoga, 193
“ Fried, 194
“ Lyonnaise, 194
Potato Croquettes, 194
“ Roses, 195
Potatoes for Breakfast, 195
Potato Puff, 195
Potatoes, Shoo-fly, 195
Turnips, 195
“ in Sauce, 196
Parsnips Sautéd, 196
Parsnip Fritters, 196
Oyster-plant Fritters, 197
Oyster-plants Stewed, 197
Carrots, 197
Beets, 197
Cauliflower, with White Sauce, 197
Cauliflowers, with Cheese, 198
Asparagus, 198
Pease, 199
Spinach, 199
Tomatoes, Stewed, 200
“ with Mayonnaise Sauce, 226
“ Stuffed and Baked, 200
Onions, 201
“ with Cream, 201
String-beans, 201
“ in Salad, 226
Lima Beans, 201
“ “ with Cream, 202
Celery, Fried, 202
Egg-plant, 202
Cabbage, to Boil, 202
“ Stewed, 203
Corn Boiled on the Cob, 203
“ Mock Oysters, 203
“ Custard, to be served as a Vegetable, 203
“ Pudding for Tea, 204
“ Grated, Sautéd, 204
Cranberries, to Cook, 204
Artichokes, 204
Apples, Fried, for Breakfast, 204
A Rice Dish (Risotto à la Milanaise), 204
Another Rice Dish, 205
Mushrooms in Crust (Croûte aux Champignons), 205
Flaxseed for a Centre-piece, 205