Vegetarian cookery

Pare and wash the potatoes ; make some good paste into balls, about the same size as the potatoes, and place them alternately with the potatoes, in a pie-dish, previously buttered ; add a little onion, finely chopped, and sufficient water to about half fill the dish ; season with pepper and salt, which should bo mixed with the water ; cover \vith a flat dish and bake them. No. 162. — Fried Potatoes. Pare and slice the potatoes ; sprinkle with salt ; dredge a little flour over them, and fry in butter, turning them several times. Cold boiled potatoes may be sliced and fried in the same way. No. 163. — Fried Potatoes with Onions. One pound and a half of cold boiled potatoes, three onions, one ounce of chopped parsley, and three ounces of butter. Melt the butter in a frying-pan ; put in the onions, sliced ; fry them a light brown ; add the potatoes, cut in thin slices ; fry them till of a nice yellow colour, turning them occasionally, and then add the parsley, salt, and pepper. Cold boiled potatoes may also be prepared in the following way : — Slice them into a frying-pan ; and over a quart of potatoes, pour half a tea-cupful of good cream ; sprinkle over a little salt ; cover closely, and after they begin to boil, stir them occasionally till the pan is nearly dry, but do not allow them to burn. No. 164. — Hashed Potatoes. Cut the potatoes as for a pie ; put them in a pan, with a little chopped onion, pepper, and salt ; add a little butter, allowing about half an ounce to each pound of potatoes, and quarter of a pint of water ; cover the pan, and let them stew moderately about thirty or thirty-five minutes. No. 165. — Roasted Potatoes. Pare the potatoes ; melt a little butter in a dish in the oven ; put in the potatoes ; sprinkle them with a little salt ; dredge a little flour over them ; put them in a quick oven, and turn them frequently till they are done. No. 166. — Potatoes in Balls. Boil, and dry the potatoes in the usual way, and mash them quite fine, adding a little cream, pepper, and salt, and a small piece of butter ; roll them in balls with a little flour, and brown them with a little butter, in a Dutch oven, or fry them. Potatoes, when prepared as above, may lie pressed into a basin, turned out, and browned before the fire. No. 167. — Scorzonera. Wash and scrape the scorzonera, taking off the tops, as with carrots ; put it in cold water ; tie in small bundles, and boil in the same 'way as asparagus, and serve on toast with butter sauce. Salsify is prepared in the same way. No. 168. — Fried Scorzonera. Wash and scrape the scorzonera, taking off the tops, as with carrots ; boil it till tender ; then dip it in batter (No. 206), l.nd fry it ; lay two or three of the roots together, and serve with brown sauce. No. 169. — Spinach. Spinach requires more care in picking and washing than most other vegetables ; wash it several times ; drain the water well away ; put it into a pan of boiling water ; add salt and a very small piece of soda ; boil quickly and skim it ; when quite tender, spread a clean cloth over a colander ; pour in the spinach, and squeeze the water well from it ; chop, and put it into a saucepan with a little butter and salt ; stir it on the fire one or two minutes ; put it on a hot, flat dish ; put another hot dish over it to smooth the surface ; cut or mark it in squares, and serve immediately.