[416]. Macédoine of Vegetables. Cut two ounces of carrots (with a vegetable-cutter or with a knife) in small pieces, and two ounces of turnips cut in the same manner, boil them until tender, and drain them. Also boil the same quantity of string-beans, cut in small pieces, and an equal portion of asparagus ends, and the tops of cauliflowers and green peas, which, when boiled very tender, drain. Take half a pint of Spanish sauce, boil it a few minutes, with a pinch of sugar and nutmeg, add your vegetables, boil five minutes, and serve. Instead of Spanish sauce, you may also add your vegetables to a sauce Allemande ([Art. 81]), with a pinch of sugar and nutmeg. Heat your sauce until very hot, but do not allow it to boil. The vegetables for the above must all be boiled separately, as, in the same length of time, all will not be equally cooked. If you desire to avoid the trouble of preparing these vegetables yourself, they may be procured at any grocer's, canned or in bottles.
[417]. Sourcrout. Wash a quart of sourcrout, which drain, and put in a saucepan, with half a pound of bacon, a good pinch of pepper, and moisten with sufficient stock (from which the grease has not been removed) to cover it. Boil gently an hour and a half, add eight small sausages, which place in the middle of your sourcrout, boil thirty minutes, remove your bacon and sausages, drain the sourcrout, which arrange on a dish, placing the sausages around it, and also the bacon, cut in small pieces. You may serve with this dish, if desired, a dish of mashed potatoes.
[418]. Lima Beans. Boil three pints of Lima beans in plenty of water, and a little salt, until quite tender. Drain them and put them in a saucepan on the fire, with two ounces of butter, a pinch of salt, pepper, and nutmeg. Mix two yolks of eggs in a tablespoonful of water and the juice of a lemon, add them to your beans, with a tablespoonful of chopped parsley, and serve.
[419]. Succotash. Take a pint and a half of boiled Lima beans, and the same of boiled corn, cut from the cob. Mix them together in a saucepan on the fire, with six ounces of butter, half a glass of milk, a pinch of salt, pepper, and nutmeg, and serve very hot.
[420]. Dried Lima Beans. Soak three pints of Lima beans in water for twelve hours, and proceed as for fresh Lima beans ([Art. 418]).
[421]. Mashed Potatoes. Peel and wash eight medium-sized potatoes, cut them in pieces, and put them in a saucepan with a quart of cold water and a little salt. Boil until perfectly tender, drain, press through a sieve, and put them in a saucepan, with a pinch of salt and a glass of milk, and serve hot.
[422]. Baked Mashed Potatoes. Prepare your potatoes as the above, with the exception of the milk, place them in a pan in the oven, with some melted butter on top, and, when well browned, serve.
[423]. Potato Croquettes. Boil four potatoes, drain them, press them through a sieve, and then put them in a saucepan with an ounce of butter, a pinch of salt, pepper, nutmeg, and sugar. Heat them well, and add an egg. Let your mixture become very cold, form it into croquettes. Beat up three eggs, into which dip each croquette, and cover entirely with egg, then roll them in bread-crumbs, and fry in hot lard. When colored a light brown, drain them, and serve very hot.
[424]. Mashed Potatoes with Bacon. Cut a quarter of a pound of bacon in small pieces, also an onion, put them in a saucepan on the fire, and, when the onion begins to color, add a pint of water, several branches of parsley, inclosing two cloves, a branch of thyme, two bay-leaves, and tie all together; add eight potatoes, which you have washed, peeled, and cut in quarters, a pinch of pepper and nutmeg. When the potatoes are thoroughly cooked, remove your parsley with its seasoning, mash the potatoes well in the saucepan, and serve.