| Page |
| Observations on Vegetables | 308 |
| To clear Vegetables from Insects | 309 |
| To boil Vegetables green | 309 |
| Potatoes,—remarks on their properties and importance | 309 |
| To boil Potatoes as in Ireland | 310 |
| To boil Potatoes (the Lancashire way) | 311 |
| To boil new Potatoes | 311 |
| New Potatoes in Butter | 312 |
| To boil Potatoes (Captain Kater’s receipt) | 312 |
| To roast or bake Potatoes | 312 |
| Scooped Potatoes (Entremets) | 312 |
| Crisped Potatoes, or Potato-Ribbons (Entremets), or to serve with Cheese | 313 |
| Fried Potatoes (Entremets) (plainer receipt) | 313 |
| Mashed Potatoes | 313 |
| English Potato-Balls, or Croquettes | 314 |
| Potato Boulettes (Entremets) (good) | 314 |
| Potato Rissoles (French) | 315 |
| Potatoes à la Maître d’Hôtel | 315 |
| Potatoes à la Crème | 315 |
| Kohl-Cannon, or Kale-Cannon (an Irish receipt) | 315 |
| To boil Sea-Kale | 316 |
| Sea-Kale stewed in Gravy (Entremets) | 316 |
| Spinach (Entremets) (French receipt) | 316 |
| Spinach à l’Anglaise, or English fashion (Entremets) | 317 |
| Spinach (common English mode) | 317 |
| Another common English receipt for Spinach | 317 |
| To dress Dandelions like Spinach, or as a Salad (very wholesome) | 318 |
| Boiled Turnip Radishes | 318 |
| Boiled Leeks | 318 |
| Stewed Lettuces | 319 |
| To boil Asparagus | 319 |
| Asparagus points dressed like Peas (Entremets) | 319 |
| To boil Green Peas | 320 |
| Green Peas à la Française, or French fashion (Entremets) | 320 |
| Green Peas with Cream (Entremets) | 321 |
| To boil French Beans | 321 |
| French Beans à la Française (Entremets) | 321 |
| An excellent receipt for French Beans à la Française | 322 |
| To boil Windsor Beans | 322 |
| Dressed Cucumbers | 322 |
| Mandrang, or Mandram (West Indian receipt) | 323 |
| Another receipt for Mandram | 323 |
| Dressed Cucumbers (Author’s receipt) | 323 |
| Stewed Cucumbers (English mode) | 323 |
| Cucumbers à la Poulette | 324 |
| Cucumbers à la Créme | 324 |
| Fried Cucumbers, to serve in common hashes and minces | 324 |
| Melon | 325 |
| To boil Cauliflowers | 325 |
| Cauliflowers (French receipt) | 325 |
| Cauliflowers with Parmesan Cheese | 325 |
| Cauliflowers à la Française | 326 |
| Brocoli | 326 |
| To boil Artichokes | 326 |
| Artichokes en Salade (see Chapter VI.) | |
| Vegetable Marrow | 327 |
| Roast Tomatas (to serve with roast Mutton) | 327 |
| Stewed Tomatas | 327 |
| Forced Tomatas (English receipt) | 327 |
| Forced Tomatas (French receipt) | 328 |
| Purée of Tomatas | 328 |
| To boil Green Indian Corn | 329 |
| Mushrooms au Beurre | 329 |
| Potted Mushrooms | 330 |
| Mushroom-Toast, or Croule aux Champignons (excellent) | 330 |
| Truffles, and their uses | 331 |
| Truffles à la Serviette | 331 |
| Truffles à l’Italienne | 331 |
| To prepare Truffles for use | 332 |
| To boil Sprouts, Cabbages, Savoys, Lettuces, or Endive | 332 |
| Stewed Cabbage | 333 |
| To boil Turnips | 333 |
| To mash Turnips | 333 |
| Turnips in white Sauce (Entremets) | 334 |
| Turnips stewed in Butter (good) | 334 |
| Turnips in Gravy | 335 |
| To boil Carrots | 335 |
| Carrots (the Windsor receipt) (Entremets) | 335 |
| Sweet Carrots (Entremets) | 336 |
| Mashed (or Buttered) Carrots (a Dutch receipt) | 336 |
| Carrots au Beurre, or Buttered Carrots (French receipt) | 336 |
| Carrots in their own Juice (a simple but excellent receipt) | 337 |
| To boil Parsneps | 337 |
| Fried Parsneps | 337 |
| Jerusalem Artichokes | 337 |
| To fry Jerusalem Artichokes (Entremets) | 338 |
| Jerusalem Artichokes à la Reine | 338 |
| Mashed Jerusalem Artichokes | 338 |
| Haricots Blancs | 338 |
| To boil Beet-Root | 339 |
| To bake Beet-Root | 339 |
| Stewed Beet-Root | 340 |
| To stew Red Cabbage (Flemish receipt) | 340 |
| Brussels Sprouts | 340 |
| Salsify | 341 |
| Fried Salsify (Entremets) | 341 |
| Boiled Celery | 341 |
| Stewed Celery | 341 |
| Stewed Onions | 342 |
| Stewed Chestnuts | 342 |