Chapter VI: Vegetables

General directions, 200.

Potatoes, boiled, 201.
Mashed, 201.
Cakes, 201.
Rice, 202.
Souffle, 202.
Roses, 202.
Croquettes, 202.
Balls, 203.
Omelet, 203.
Creamed, 203.
Broiled, 204.
Baked, 204.
Stuffed, 204.
Baked with meat, 204.
Lyonnaise, 204.
Fried, 205.
Balls, fried, and straws, 205.
Saratoga, 205.
Puffed, 206.

Sweet potatoes boiled, 206.
" Baked, 206.
" Browned, 206.
" Croquettes, 207.
" Puree, 207.

Tomatoes, stewed, 207.
Scalloped, 207.
Stuffed, 207.
Roasted, 208.
Broiled, 208.
Farci, 208.

Green peas, 209.

Puree of peas, 209.

String beans, 209.

Flageolets, 210.

Lima beans, 210.

Spinach, 210.
Souffle, 211.

Chartreuse of spinach or cabbage, 211.

Asparagus, 211.
Tips, 212.

Cabbage, 212.

Boiled cabbage, 212.
with cheese, 213.
Swedish, 213.

Hot slaw, 214.

Brussels sprouts, 214.

Cauliflower, 214.
au gratin, 215.

Egg-plant, 215.
Stuffed, 215.

Peppers, stuffed, 215.

Chestnut puree, 215.

Celery, stewed, 216.
au jus, 216.

Carrots and turnips, 216.

Macedoine of vegetables, 216.

Dried beans, 217.

Boiled " 217.

Baked " 217.

Puree of beans, 217.

Croquettes of Beans, 217.

Beets, 217.

Summer squash, 218.

Parsnips, 218.

Cucumbers, boiled, 218.
Stuffed, 218.

Lettuce stewed, 219.

Onions, 219.

Spanish onions, stuffed, 219.

Corn on the ear, 220.
Mock oysters, 220.
Canned, 220.

Succotash, 220.

Artichokes, 220.
Bottoms, 221.