Part 2 (2/2)

_Another way (easier)_

Stew the cabbages, potato and sausages all together and dish up neatly.

LEEKS a LIEGOISE Take enough of leeks to make the size of dish required; if they are very thick, cut in two lengthwise; cut off the green tops; leaving only the blanched piece of stalk; put them into boiling salted water and cook thoroughly about one hour: strain and dish neatly on a fish-drainer. Have ready some hard-boiled eggs; sh.e.l.l them, cut in two, and place round the leeks; serve hot with melted b.u.t.ter, or cold with mayonnaise sauce.

N. B. The water in which the leeks have been boiled makes a wholesome drink when cold, or a nouris.h.i.+ng basis for a vegetable soup.

[_From Belgians at Dollarfield, N.B._]

A SALAD OF TOMATOES

To make a tomato salad you must not slice the fruit in a dish and then pour on it a little vinegar and then a little oil; that is not salad--that is ignorance.

Take some red tomatoes, and, if you can procure them, some golden ones also. Plunge each for a moment in boiling water, peel off the skin, but carefully, so as not to cut through the flesh with the juice. Take some raw onion cut in slices; if you do not like the strong taste, use shallot; and lay four or five flat slices on the bottom of the salad dish. Put the tomato slices over them, sprinkle with salt and just a dust of castor sugar. In four hours lift the tomatoes and remove the onions altogether. Make in a cup the following sauce: Dissolve a salt-spoonful of salt in a teaspoonful of tarragon vinegar. Stir in a dessert-spoonful of oil, dropping it slowly in, add a very little mustard, some pepper and a sprinkle of chopped chervil. Some people like chopped chives. Pour this over the tomato salad and leave it for an hour at least before serving it.

POTATOES AND CHEESE

Every one likes this nouris.h.i.+ng dish, and it is a cheap one. Peel some potatoes and cut them in rounds. In a fireproof dish put a layer of these, sprinkle them with flour, grated cheese, pepper, salt, a few pats of b.u.t.ter. Then some more potatoes, and so on till the dish is full.

Beat the yolks of two eggs in a pint of milk, add pepper and salt and pour it over the dish. Leave it on the top of the stove for five minutes, then cook it for half-an-hour in a moderate oven. Less time may be required if the dish is small, but the potatoes must be thoroughly cooked. The original recipe directs Gruyere cheese, but red or pale Canadian Cheddar could be used.

FRIDAY'S FEAST

Cook a medium cabbage till it is tender, and all the better if you can cook it in some soup. When tender, mince it and rub it through a sieve.

Boil at the same time three pounds of chestnuts, skin them, keep ten whole, and rub the others through the sieve, adding a little milk to make a puree. Mix the puree with the cabbage, adding salt, pepper, and a lump of b.u.t.ter the size of a chestnut. Press it into a mold and cook it in a double saucepan for quarter of an hour. Take it out and decorate with the whole chestnuts.

RED CABBAGE

Take half a red cabbage of medium size, chop it very finely and put it in a pan; add a little water, salt, and pepper, three or four potatoes cut in fine slices and five lumps of sugar. Let it all simmer for two hours with the lid on. Then take off the cover and let it reduce.

Before serving it, add either a bit of fat pork or some gravy, with a dessert-spoonful of vinegar. Stir it well before sending it to table.

[_Mrs. Emelie Jones_.]

<script>