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VEGETABLES AND SUNDRIES.
French beans are good dressed in the same way.
PUREE OF VEGETABLES.
Take any vegetable that may be approved, boil till well done, drain away all water, reduce the vegetable to a pulp, and add to it any fine sauce, to make it of the consistency of a very thick custard.
JERUSALEM ARTICHOKES FRIED.
Cut in slices after parboiling them, dip in batter, and fry.
STEWED RED CABBAGE.
Clean and remove the outer leaves, slice it as thinly as possible, put it in a saucepan with a large piece of butter, and a tea cup full of water, salt and pepper; let it stew slowly till very tender.
MUSHROOMS AU NATUREL.
Clean some fine fresh mushrooms, put them in a saucepan with a large piece of butter,
