Steam.  Cold steamed parsnips are nice fried.  Sprinkle with chopped parsley, and serve.

18.  POTATOES.

Scrub well and steam, either with or without peeling.  If peeled, this should be done very thinly, as the greater part of the valuable potash salts lie just under the skin.

BAKED.—­Moderate-sized potatoes take from 45 to 60 minutes.  If peeled before baking, cut in halves and put on a greased tin with a little nut-fat or butter on each.

CHIPS.—­Cut into long chips and try in deep oil or fat.  A frying-basket and stew-pan are the most convenient utensils, but they take a great deal of fat.  A frying-pan and egg-slice will answer the same purpose for small quantities.

Success depends upon getting the fat the right temperature.  It must be remembered that fat and oil do not bubble when they boil.  They bubble just before boiling.  As soon as they become quite still they boil.  A very faint blue smoke now arises.  When the fat actually smokes, it is burning and spoilt.

If the chips are put in wet, or before the fat boils, they will be sodden and spoilt.  A tiny piece of bread may be first put in to test.  If this “fizzles” well, the fat is ready.

When the chips are golden brown, lift them out with a slice and lay them on paper to drain.  Then put in vegetable dish and serve quickly.  They are spoilt if allowed to cool.

MASHED.—­Old potatoes are best mashed after steaming.  They should be well beaten with a fork, and a little butter and milk, or nut-butter added.

SAUTE.—­Take cold steamed potatoes and cut into slices.  Melt a small piece of fat or butter in a pan, and, when hot, put in potatoes.  Sprinkle with chopped parsley.  Shake over fire until brown.

TO USE COLD POTATOES.—­Chop in small pieces.  Melt a very little fat in a pan.  Put in potatoes, and as they get warm mash with a fork, and press down hard on the pan.  Do not stir.  At the end of 20 minutes the under side should be brown.  Turn out in a roll and serve.

19.  BUBBLE AND SQUEAK.

Mix cold mashed potatoes with any kind of cold green vegetable.  Heat in a frying-pan with a little butter or fat.

20.  RADISHES.

These are generally eaten raw, but are nice steamed.

21.  SEA KALE.

Steam, and serve with white sauce.

22.  SCARLET RUNNERS AND FRENCH BEANS.

String, slice thinly, and steam.

23.  SPINACH.

See Nettles.

24.  SWEDES.

These are delicious steamed and mashed with butter.

25.  TOMATOES.

These are generally grilled, fried or baked.  To fry, cut in slices and flour.  Use only just enough fat.  Bake with or without fat.  Medium-sized tomatoes take about 30 mins.

STUFFED.—­Cut a slice off the top like a lid.  Scoop out the pulp and mix to a stiff paste with bread-crumbs, a little finely-chopped onion, and a pinch of savoury herbs.  Fill tomatoes with the mixture, put on the lids, and bake in a tin with a little water at the bottom.