of butter (1 oz. to 2 lb. of greens) and a little salt. When the
greens are tender, any water which is not absorbed should be thickened
with a little Allinson fine wheatmeal and eaten with the vegetables. A
great number of them, such as _Cabbages, Savoys, Brussel sprouts,
Scotch kail, turnip-tops, &c., &c._, can be prepared this way.

In the case of vegetables like _asparagus, cauliflower, sea kale,
parsnips, artichokes, carrots_ or _celery_, which cannot always be
stewed in a little water, this should be saved as stock for soups or
sauces. Most of these vegetables are very nice with a white sauce;
carrots are particularly pleasant with parsley sauce.

_Spinach_ is a vegetable which English cooks rarely prepare nicely;
the Continental way of preparing it is as follows: The spinach is
cooked without water, with a little salt; when quite tender it is
strained, turned on to a board, and chopped very finely; then it is
returned to the saucepan with a piece of butter, a little nutmeg, or a
few very finely chopped eschalots and some of the juice previously
strained. When the spinach is cooking a little Allinson fine
wheatmeal, smoothed in 1 or 2 tablespoonfuls of milk, is added to bind
the spinach with the juice; cook it a few minutes longer, and serve it
with slices of hard-boiled egg on the top. _Potatoes_ also require a
good deal of care. When peeled, potatoes are plainly boiled, they
should be placed over the fire after the water has been strained; the
potatoes should be lightly shaken to allow the moisture to steam out.
This makes them mealy and more palatable. Potatoes which have been
baked in their skins should be pricked when tender, or the skins be
cracked in some way, otherwise they very soon become sodden. A very
palatable way of serving potatoes, is to peel them and bake them in a
tin with a little oil or butter, or vege-butter; they should be turned
occasionally, in order that they should brown evenly. This is not a
very hygienic way of preparing potatoes. From a health point of view
they are best baked in their skins, or steamed with or without the
skins. A good many vegetables may be steamed with advantage; for
instance, _cabbage, sprouts, turnips, parsnips, swedes, Scotch kail,
&c._ Any way of preparing greens is better than boiling them in a
large saucepanful of water and throwing this away. I may just mention
that Scotch kail, after being boiled in a little water, should be
treated exactly as spinach, and