[2186—OXALIS]
Cook this in boiling salted water after having well cleaned and washed it. It may then be prepared “à la Crème,” stuffed, or “au [Gratin].”
[Oxalis] purée is called Purée Brésilienne, and is prepared in the same way as turnip purée.
[2187—SWEET POTATOES]
Sweet potatoes are generally served, baked in their skins, and accompanied by fresh butter. They may also be prepared according to the majority of potato-recipes, especially the following:—
[Sautées], [Gratinées], [Mashed], [Duchesse], &c.
They may also be fried; but, in that case, they should be served the moment they are ready, for they soften very quickly.
Finally, they may be prepared soufflé-fashion, after the directions given under “[Soufflé de Pommes de Terre].”
[2188—PEAS (Petits Pois)]
Whatever be the treatment to which peas are to be subjected, always take them very green and freshly gathered, and shell them only at the last minute. Peas are one of the vegetables most prone to lose their quality through want of care. If [656] ]prepared with pains, the delicacy of their flavour is incomparable; but the slightest neglect on the part of the operator renders them savourless and commonplace.