VEGETABLES. Hints on preparing 32 Beetroot, baked 32 Beans, broad 32 Beans, French 32 Beans, French à la maître 33 d’hôtel Beans, haricot 33 Cabbages 33 Cauliflowers 33 Carrots, stewed 33 Celery, stewed 33 Colcannon 33 Greens 33 Green peas, boiled 34 Green peas, dried 34 Jerusalem artichokes 34 Potatoes, baked 34 Potatoes, baked under meat 34 Potatoes, boiled 34 Potatoes, fried 35 Potatoes, mashed 35 Rice, boiled 35 Savoys 33 Spanish onions 35 Spinach 35 Turnip tops 35 Vegetable marrow, fried 35 SALADS AND PICKLES. Bean salad 36 Cabbage salad 36 Cauliflower salad 36 German celery 36 Lettuce salad 36 Onions, pickled 37 Potato salad 37 Red cabbage, pickled 37 Russian salad 37 Salad cream 38