In the cooking of vegetables it should be borne in mind that all woody tissues, whether in the roots or stalks, the husks or skins, are nearly devoid of nutriment and quite indigestible ; they should, therefore, be removed. Vegetables should generally be boiled, this being continued long enough to disintegrate the tissues and allow the starch granules to break up. The saline and saccharine constituents being extracted by the water, vegetables lose some of their main elements - especially if the water be soft. This renders it advisable to add a little salt to the water. The salt also acts to preserve the color of green vegetables. The garden vegetables of this country are numerous and varied in character, and may be served in many ways. Chief among them are potatoes and tomatoes, which rank amid the most constant constituents of meals.

Boiled Potatoes {with the skins). - Select potatoes of uniform size, wash well in salted water and boil till a fork will penetrate with ease to the center of the largest. Then pour off the water, sprinkle with salt, and dry over the fire. Peel quickly and serve in an open dish.

Without The Skins

Pare very thin, so as to preserve the starch, much of which lies next the skin. To this the mealiness of the potato is due. Leave them half an hour in cold water, then put in slightly salted boiling water and boil gently till tender. Drain, salt, and dry as above. Some varieties of potatoes cook best by putting on in cold water and bringing to a boil; others best as above directed.

Fried Potatoes

Pare, wash and slice some new potatoes, or cold boiled potatoes, season with fry pepper and salt lightly in dripping dry butter, turning them constantly until nicely browned.

Saratoga Chips

Peel good-sized potatoes, and slice them as evenly as possible. Drop them into ice-water; put a few at a time into a towel and press, to dry the moisture out of them. Then drop them into a pan of simmering hot lard. Stir occasionally, and when of a light brown, sprinkle with salt ; take them out with a perforated skimmer, shake both an instant. They will be crisp and not greasy.

Potato Croquettes - Take two cups of cold mashed potato, season with a pinch of salt and pepper, and a tablespoonful of butter. Beat the whites of two eggs thoroughly and add. Make into small balls, dip them in the beaten yolks of the eggs, then roll either in flour or cracker crumbs; fry the same as fish-balls.

Baked Potatoes

Wash some large potatoes, wipe, and bake in a quick oven till tender. Break the skins that the steam may escape. Serve in a napkin with the skins on. Three quarters to an hour should suffice to cook them.

Lyonnaise Potatoes

Cut cold boiled potatoes into cubes, season with salt and pepper. Fry two tablespoonfuls chopped onions in an equal quantity of beef dripping or butter till light brown; then put in the potato and cook till it takes up the fat. Add some chopped parsley and serve. The flavor will be improved by a teaspoonful of vinegar.