The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1899-02-22
VEGETABLE SIDE-DISHES.
(By Marion Harland.)

Wy MdTiOu
mo side-dishes, entrees and highly
seasoned messes for mel Plain roast
and boiled, with a little variation in
the line Of broiled and fried are the
chief of my diet" quoth n man who
had just put his hostess to shame by
refusing to touch the round of a la
mode beef, the larded sweetbreads potato
eroquettes and cream tomato-salad set
forth in seductive array upon her Sun
day luncheon table.
Better educated appetites pail under
the year-long routine of the dishes he
catalogued. Let the unmannerly censor
have his joint steak or chop, as what
the French have taught us to call, "a
piece deresistance," foundation for the
lighter parts of the meal. We who study,
with the shifting seasons and the varying
appetites of those for whom we cater, to
devise tempting, inexpensive side-dishes,
dainty entrees, unexpected combina-
tions of familiar materials-know the
quiet satisfaction of defying the butcher
to wreck luncheon, or even dinner, by
falling to eat at our door The line be-
tween elegant, although frugal, living,
and coarse, common fare is defined
strongly here. "A dinner of herbs" l. e.
vegetables-is not to be taken as the
synonym for asceticism, If our house
mother use her wits and hands in this
direction.
POTATO CROQUETTES.
Beat up lightly with fork two cups
OF mashed potato, add a beaten egg,
q tablespoonful of melted butter and
enough milk to make the mixture of the
CT n form
balls. With the hands make into GRO
quotes, set them in the refrigerator I'M
til stiff, roll in the beaten yolk of an
egg, then in cracker-crumbs, and fry al
once in deep, boiling fat.
SCALLOPED SWEET POTATOES.
Parboil and slice sweet potatoes, and
put in layers in bake-dish, sprinkling
each layer with salt, pepper, bits of
butter and a very little sugar. When
the dish is full pour a cupful of boiling
water in which has been melted table,
spoonful of butter, over the contents.
Strew the topmost layer with bread
crumbs, and bake to a light brown.
STEWED POTATOES.
Peel potatoes, cut them into dice of
uniform size and put them on the range
in cold water. They must boil until ten
der. Then drain off the water cover
the potatoes with hot milk, and stew
In a double boiler for ten minutes. Thick
en- with two teaspoonfuls of butter rolled
In one of flour, and season with salt
pepper and little chopped parsley.
HASHED POTATOES BAKED.
Peel Irish potatoes, cut into tiny dice
and throw into cold water. At the end
OF half an hour drain the potatoes in a
colander, and dry them by pressing then
between the folds of a clean dish-towel
Have some butter melted and turn the
potatoes in a creased pudding dish, pour
over them any melted butter that you
may have left, sprinkle with salt, pepper
and onion juice, cover the dish and bake
until the potatoes are tender
SCALLOPED IRISH POTATOES.
Beat three cups Of hot mashed pota-
toes light with half-cup of milk, two
tablespoonfuls of butter, one egg, ant
pepper and salt. Turn into buttereG
pudding dish, sprinkle bread-crumb.
over the top, cook covered for twenty
minutes, then uncover and bake to &
| golden brown.
| MARION HARLAND,