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<pre>
The Project Gutenberg EBook of The Belgian Cookbook, by Various

This eBook is for the use of anyone anywhere at no cost and with
almost no restrictions whatsoever.  You may copy it, give it away or
re-use it under the terms of the Project Gutenberg License included
with this eBook or online at www.gutenberg.org

Title: The Belgian Cookbook
Author: Various
Editor: Mrs. Brian Luck

Release Date: January, 2005  [EBook #7223]
[This file was first posted on March 27, 2003]
Last updated: April 29, 2013

Language: English
Character set encoding: ISO-8859-1
*** START OF THIS PROJECT GUTENBERG EBOOK THE BELGIAN COOKBOOK ***

Text file produced by David Starner, Sergio Cangiano, and the Online
Distributed Proofreading Team

HTML file produced by David Widger




</pre>

    <div>
      <br><br><br><br><br><br><br><br>
    </div>
    <h1>
      THE BELGIAN COOK-BOOK
    </h1>
    <h2>
      By Various
    </h2>
    <p>
      <br>
    </p>
    <h2>
      Edited By Mrs. Brian Luck
    </h2>
    <p>
      <br>
    </p>
    <h4>
      1915<br> <br> <br> "Lucullus, whom frugality could charm,<br> Ate
      roasted turnips at the Sabine Farm."
    </h4>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <br><br>
    </p>
    <p>
      <b>CONTENTS</b>
    </p>
    <p class="toc">
      <aPREFACE </a>
    </p>
    <p>
      <br>
    </p>
    <p class="toc">
      <a<b>PART I</b> </a>
    </p>
    <p class="toc">
      <a> CAULIFLOWER SOUP </a>
    </p>
    <p class="toc">
      <a> FISH SOUP </a>
    </p>
    <p class="toc">
      <a> STARVATION SOUP </a>
    </p>
    <p class="toc">
      <a> IMMEDIATE SOUP, OR TEN MINUTES SOUP </a>
    </p>
    <p class="toc">
      <a> CHERVIL SOUP </a>
    </p>
    <p class="toc">
      <a> A GOOD PEA SOUP </a>
    </p>
    <p class="toc">
      <a> WATERZOEI </a>
    </p>
    <p class="toc">
      <a> A GOOD BELGIAN SOUP </a>
    </p>
    <p class="toc">
      <a> BELGIAN PURÉE </a>
    </p>
    <p class="toc">
      <a> AMBASSADOR SOUP </a>
    </p>
    <p class="toc">
      <a> CRECY SOUP (BELGIAN RECIPE) </a>
    </p>
    <p class="toc">
      <a> FLEMISH SOUP </a>
    </p>
    <p class="toc">
      <a> TOMATO PURÉE </a>
    </p>
    <p class="toc">
      <a> ONION SOUP </a>
    </p>
    <p class="toc">
      <a> POTAGE LEMAN </a>
    </p>
    <p class="toc">
      <a> TOMATO SOUP </a>
    </p>
    <p class="toc">
      <a> SOUP, CREAM OF ASPARAGUS </a>
    </p>
    <p class="toc">
      <a> GREEN PEA SOUP </a>
    </p>
    <p class="toc">
      <a> VEGETABLE SOUP </a>
    </p>
    <p class="toc">
      <a> MUSHROOM CREAM SOUP </a>
    </p>
    <p class="toc">
      <a> THE SOLDIER'S VEGETABLE SOUP </a>
    </p>
    <p class="toc">
      <a> LEEK SOUP </a>
    </p>
    <p class="toc">
      <a> CELERIS AU LARD </a>
    </p>
    <p class="toc">
      <a> CABBAGE WITH SAUSAGES </a>
    </p>
    <p class="toc">
      <a> LEEKS À LIEGOISE </a>
    </p>
    <p class="toc">
      <a> A SALAD OF TOMATOES </a>
    </p>
    <p class="toc">
      <a> POTATOES AND CHEESE </a>
    </p>
    <p class="toc">
      <a> FRIDAY'S FEAST </a>
    </p>
    <p class="toc">
      <a> RED CABBAGE </a>
    </p>
    <p class="toc">
      <a> ASPARAGUS À L'ANVERS </a>
    </p>
    <p class="toc">
      <a> COOKED LETTUCE </a>
    </p>
    <p class="toc">
      <a> STUFFED CAULIFLOWER </a>
    </p>
    <p class="toc">
      <a> GOURMANDS' MUSHROOMS </a>
    </p>
    <p class="toc">
      <a> POMMES CHÂTEAU </a>
    </p>
    <p class="toc">
      <a> CHIPPED POTATOES </a>
    </p>
    <p class="toc">
      <a> CHICORY À LA FERDINAND </a>
    </p>
    <p class="toc">
      <a> APPLES AND SAUSAGES </a>
    </p>
    <p class="toc">
      <a> STUFFED CHICORY </a>
    </p>
    <p class="toc">
      <a> TOMATOES STUFFED WITH BEANS </a>
    </p>
    <p class="toc">
      <a> CABBAGE AND POTATOES </a>
    </p>
    <p class="toc">
      <a> SPINACH À LA BRACONNIÈRE </a>
    </p>
    <p class="toc">
      <a> A DISH OF HARICOT BEANS </a>
    </p>
    <p class="toc">
      <a> POTATOES IN THE BELGIAN MANNER </a>
    </p>
    <p class="toc">
      <a> TOMATOES AND SHRIMPS </a>
    </p>
    <p class="toc">
      <a> FLEMISH ENDIVE </a>
    </p>
    <p class="toc">
      <a> CAULIFLOWER AND SHRIMPS </a>
    </p>
    <p class="toc">
      <a> BELGIAN CARROTS </a>
    </p>
    <p class="toc">
      <a> STUFFED TOMATOES </a>
    </p>
    <p class="toc">
      <a> RED CABBAGE </a>
    </p>
    <p class="toc">
      <a> VEGETABLE SALAD </a>
    </p>
    <p class="toc">
      <a> CHICORY </a>
    </p>
    <p class="toc">
      <a> CAULIFLOWER À LA REINE ELIZABETH </a>
    </p>
    <p class="toc">
      <a> MUSHROOMS À LA SPINETTE </a>
    </p>
    <p class="toc">
      <a> DRESSED CAULIFLOWER </a>
    </p>
    <p class="toc">
      <a> BRUSSELS SPROUTS </a>
    </p>
    <p class="toc">
      <a> RAGOUT OF MUTTON </a>
    </p>
    <p class="toc">
      <a> STEWED SHOULDER OF MUTTON </a>
    </p>
    <p class="toc">
      <a> SHOULDER OF MUTTON </a>
    </p>
    <p class="toc">
      <a> MUTTON COLLOPS </a>
    </p>
    <p class="toc">
      <a> SHOULDER OF MUTTON DRESSED LIKE KID </a>
    </p>
    <p class="toc">
      <a> ROAST RUMP OF BEEF, BORDELAISE SAUCE </a>
    </p>
    <p class="toc">
      <a> ROASTED FILLET OF BEEF </a>
    </p>
    <p class="toc">
      <a> BEEF À LA BOURGUIGNONNE </a>
    </p>
    <p class="toc">
      <a> OX-TONGUE À LA BOURGEOISE </a>
    </p>
    <p class="toc">
      <a> BEEF À LA MODE </a>
    </p>
    <p class="toc">
      <a> BOEUF À LA FLAMANDE </a>
    </p>
    <p class="toc">
      <a> CARETAKER'S BEEF </a>
    </p>
    <p class="toc">
      <a> BLANKENBERG BEEF </a>
    </p>
    <p class="toc">
      <a> VEAL WITH TOMATOES </a>
    </p>
    <p class="toc">
      <a> FRICANDEAU OF VEAL </a>
    </p>
    <p class="toc">
      <a> VEAL CUTLETS WITH MADEIRA SAUCE </a>
    </p>
    <p class="toc">
      <a> GRENADINS OF VEAL </a>
    </p>
    <p class="toc">
      <a> CALF'S LIVER À LA BOURGEOISE </a>
    </p>
    <p class="toc">
      <a> VEAL WITH MUSHROOMS, OR THE CALF IN PARADISE
      </a>
    </p>
    <p class="toc">
      <a> BLANQUETTE OF VEAL </a>
    </p>
    <p class="toc">
      <a> VEAL CAKE, EXCELLENT FOR SUPPER </a>
    </p>
    <p class="toc">
      <a> BREAST OF VEAL </a>
    </p>
    <p class="toc">
      <a> OX TONGUE </a>
    </p>
    <p class="toc">
      <a> VEAL À LA MILANAISE </a>
    </p>
    <p class="toc">
      <a> STUFFED VEAL LIVER, OR LIVER À LA PANIER D'OR
      </a>
    </p>
    <p class="toc">
      <a> VEAL À LA CRÊME </a>
    </p>
    <p class="toc">
      <a> <i>This is the demi-glaze Sauce which is used
      for all brown Sauces.</i> </a>
    </p>
    <p class="toc">
      <a> DUTCH SAUCE FOR FISH </a>
    </p>
    <p class="toc">
      <a> BEARNAISE SAUCE </a>
    </p>
    <p class="toc">
      <a> MUSLIN SAUCE </a>
    </p>
    <p class="toc">
      <a> SAUCE BORDELAISE </a>
    </p>
    <p class="toc">
      <a> POOR MAN'S SAUCE </a>
    </p>
    <p class="toc">
      <a> THE GOOD WIFE'S SAUCE </a>
    </p>
    <p class="toc">
      <a> CREAM SAUCE </a>
    </p>
    <p class="toc">
      <a> SAUCE MAÎTRE D'HÔTEL </a>
    </p>
    <p class="toc">
      <a> SAUCE AU DIABLE </a>
    </p>
    <p class="toc">
      <a> FRICASSEE OF PIGEONS </a>
    </p>
    <p class="toc">
      <a> HUNTER'S HARE </a>
    </p>
    <p class="toc">
      <a> FLEMISH RABBIT </a>
    </p>
    <p class="toc">
      <a> ROAST KID WITH VENISON SAUCE </a>
    </p>
    <p class="toc">
      <a> BAKED RABBIT </a>
    </p>
    <p class="toc">
      <a> CHICKEN À LA MAX </a>
    </p>
    <p class="toc">
      <a> RABBIT À LA BORDELAISE </a>
    </p>
    <p class="toc">
      <a> LAEKEN RABBIT </a>
    </p>
    <p class="toc">
      <a> RABBIT </a>
    </p>
    <p class="toc">
      <a> HARE </a>
    </p>
    <p class="toc">
      <a> RUM OMELETTE </a>
    </p>
    <p class="toc">
      <a> THE CHILDREN'S BIRTHDAY DISH </a>
    </p>
    <p class="toc">
      <a> A FRANGIPANI </a>
    </p>
    <p class="toc">
      <a> APRICOT SOUFFLÉ </a>
    </p>
    <p class="toc">
      <a> STEWED PRUNES </a>
    </p>
    <p class="toc">
      <a> CHOCOLATE CREAM </a>
    </p>
    <p class="toc">
      <a> SEMOLINA SOUFFLÉ </a>
    </p>
    <p class="toc">
      <a> SNOWY MOUNTAINS </a>
    </p>
    <p class="toc">
      <a> RICHELIEU RICE </a>
    </p>
    <p class="toc">
      <a> EXCELLENT PASTE FOR PASTRY </a>
    </p>
    <p class="toc">
      <a> CHOCOLATE CREAM </a>
    </p>
    <p class="toc">
      <a> BELGIAN GINGERBREAD </a>
    </p>
    <p class="toc">
      <a> APPLE FRITTERS </a>
    </p>
    <p class="toc">
      <a> FOUR QUARTERS </a>
    </p>
    <p class="toc">
      <a> SAFFRON RICE </a>
    </p>
    <p class="toc">
      <a> SEMOLINA FRITTERS </a>
    </p>
    <p class="toc">
      <a> SPECULOOS </a>
    </p>
    <p class="toc">
      <a> GAUFRES FROM BRUSSELS </a>
    </p>
    <p class="toc">
      <a> RICE À LA CONDE </a>
    </p>
    <p class="toc">
      <a> PAINS PERDUS </a>
    </p>
    <p class="toc">
      <a> FRUIT FRITTERS </a>
    </p>
    <p class="toc">
      <a> MOCHA CAKE </a>
    </p>
    <p class="toc">
      <a> VANILLA CREAM </a>
    </p>
    <p class="toc">
      <a> RUM CREAM </a>
    </p>
    <p class="toc">
      <a> PINEAPPLE À L'ANVERS </a>
    </p>
    <p class="toc">
      <a> POUDING AUX POMMES </a>
    </p>
    <p class="toc">
      <a> SOUFFLÉ AU CHOCOLAT </a>
    </p>
    <p class="toc">
      <a> A NEW DISH OF APPLES </a>
    </p>
    <p class="toc">
      <a> GOLDEN RICE </a>
    </p>
    <p class="toc">
      <a> BANANA COMPÔTE </a>
    </p>
    <p class="toc">
      <a> RIZ CONDE </a>
    </p>
    <p class="toc">
      <a> CHOCOLATE CREAM </a>
    </p>
    <p class="toc">
      <a> KIDNEY SOUFFLÉ </a>
    </p>
    <p class="toc">
      <a> BAKED SOUFFLE </a>
    </p>
    <p class="toc">
      <a> PEASANTS' EGGS </a>
    </p>
    <p class="toc">
      <a> TWO RECIPES FOR TOMATOES AND EGGS </a>
    </p>
    <p class="toc">
      <a> TOMATOES AND EGGS </a>
    </p>
    <p class="toc">
      <a> MUSHROOM OMELETTE </a>
    </p>
    <p class="toc">
      <a> ASPARAGUS OMELETTE </a>
    </p>
    <p class="toc">
      <a> STUFFED EGGS </a>
    </p>
    <p class="toc">
      <a> POACHED EGGS, TOMATO SAUCE </a>
    </p>
    <p class="toc">
      <a> EGGS AND MUSHROOMS </a>
    </p>
    <p class="toc">
      <a> BELGIAN EGGS </a>
    </p>
    <p class="toc">
      <a> EGGS À LA RIBEAUCOURT </a>
    </p>
    <p class="toc">
      <a> TO USE UP REMAINS OF MEAT </a>
    </p>
    <p class="toc">
      <a> VEAL WITH ONIONS </a>
    </p>
    <p class="toc">
      <a> VEAL CAKE </a>
    </p>
    <p class="toc">
      <a> TO USE UP COLD MEAT </a>
    </p>
    <p class="toc">
      <a> FLEMISH CARBONADE </a>
    </p>
    <p class="toc">
      <a> A USE FOR COLD MUTTON </a>
    </p>
    <p class="toc">
      <a> FLEMISH CARBONADES </a>
    </p>
    <p class="toc">
      <a> FISH </a>
    </p>
    <p class="toc">
      <a> REMAINS OF FISH </a>
    </p>
    <p class="toc">
      <a> GOOD RISSOLES </a>
    </p>
    <p class="toc">
      <a> CROQUETTES OF BOILED MEAT </a>
    </p>
    <p class="toc">
      <a> CARBONADES DONE WITH BEER </a>
    </p>
    <p class="toc">
      <a> WALLOON ENTRÉE </a>
    </p>
    <p class="toc">
      <a> SCRAPS OF MEAT </a>
    </p>
    <p class="toc">
      <a> FRICADELLE </a>
    </p>
    <p class="toc">
      <a> CHICORY AND HAM WITH CHEESE SAUCE </a>
    </p>
    <p class="toc">
      <a> CROQUETTES OF VEAL </a>
    </p>
    <p class="toc">
      <a> ENTRÉE (CROQUE-MONSIEUR) </a>
    </p>
    <p class="toc">
      <a> HOT-POT </a>
    </p>
    <p class="toc">
      <a> HOCHE POT </a>
    </p>
    <p class="toc">
      <a> BOUCHÉES À LA REINE </a>
    </p>
    <p class="toc">
      <a> HOCHE POT OF GHENT </a>
    </p>
    <p class="toc">
      <a> CARBONADE OF FLANDERS </a>
    </p>
    <p class="toc">
      <a> HEADLESS SPARROWS </a>
    </p>
    <p class="toc">
      <a> MUTTON STEW </a>
    </p>
    <p class="toc">
      <a> HOCHE POT GANTOIS </a>
    </p>
    <p class="toc">
      <a> CHINESE CORKS </a>
    </p>
    <p class="toc">
      <a> LIMPENS CHEESE </a>
    </p>
    <p class="toc">
      <a> CHEESE SOUFFLÉ </a>
    </p>
    <p class="toc">
      <a> CHEESE CROQUETTES </a>
    </p>
    <p class="toc">
      <a> CHEESE FONDANTS </a>
    </p>
    <p class="toc">
      <a> CHEESE SOUFFLÉ </a>
    </p>
    <p class="toc">
      <a> POTATOES AND CHEESE </a>
    </p>
    <p class="toc">
      <a> YORK HAM, SWEETBREADS, MADEIRA SAUCE </a>
    </p>
    <p class="toc">
      <a> HAM WITH MADEIRA SAUCE </a>
    </p>
    <p class="toc">
      <a> A DIFFICULT DISH OF EGGS </a>
    </p>
    <p class="toc">
      <a> COUNTRY EGGS </a>
    </p>
    <p class="toc">
      <a> FRENCH EGGS </a>
    </p>
    <p class="toc">
      <a> OEUFS CELESTES </a>
    </p>
    <p class="toc">
      <a> PETITES CAISSES À LA FURNES </a>
    </p>
    <p class="toc">
      <a> FLEMISH CARROTS </a>
    </p>
    <p class="toc">
      <a> AUBERGINE OR EGG PLANT </a>
    </p>
    <p class="toc">
      <a> EGG PLANTS AS SOUFFLÉ </a>
    </p>
    <p class="toc">
      <a> POTATO CROQUETTES </a>
    </p>
    <p class="toc">
      <a> PURÉE OF CHESTNUTS </a>
    </p>
    <p class="toc">
      <a> HORS D'OEUVRES </a>
    </p>
    <p class="toc">
      <a> POTATO DICE </a>
    </p>
    <p class="toc">
      <a> ANCHOVIES </a>
    </p>
    <p class="toc">
      <a> ANCHOVY SANDWICHES </a>
    </p>
    <p class="toc">
      <a> ANCHOVY ROUNDS </a>
    </p>
    <p class="toc">
      <a> ANCHOVY BISCUITS </a>
    </p>
    <p class="toc">
      <a> ANCHOVY PATTIES </a>
    </p>
    <p class="toc">
      <a> MOCK ANCHOVIES </a>
    </p>
    <p class="toc">
      <a> CUCUMBER À LA LAEKEN </a>
    </p>
    <p class="toc">
      <a> HERRING AND MAYONNAISE </a>
    </p>
    <p class="toc">
      <a> SWEET DRINKS AND CORDIALS. ORGEAT </a>
    </p>
    <p class="toc">
      <a> HAWTHORN CORDIAL </a>
    </p>
    <p class="toc">
      <a> DUTCH NOYEAU </a>
    </p>
    <p class="toc">
      <a> LAVENDER WATER </a>
    </p>
    <p class="toc">
      <a> HOT BURGUNDY </a>
    </p>
    <p class="toc">
      <a> CRÊME DE POISSON À LA ROI ALBERT </a>
    </p>
    <p class="toc">
      <a> FISH AND CUSTARD </a>
    </p>
    <p class="toc">
      <a> HAKE AND POTATOES </a>
    </p>
    <p class="toc">
      <a> VERY NICE SKATE </a>
    </p>
    <p class="toc">
      <a> TO KEEP SPRATS </a>
    </p>
    <p class="toc">
      <a> TO KEEP MACKEREL FOR A WEEK </a>
    </p>
    <p class="toc">
      <a> A BROWN DISH OF FISH </a>
    </p>
    <p class="toc">
      <a> BAKED HADDOCKS </a>
    </p>
    <p class="toc">
      <a> FILLETED SOLES AU FROMAGE </a>
    </p>
    <p class="toc">
      <a> FILLETED FISH, WITH WHITE SAUCE AND TOMATOES
      </a>
    </p>
    <p class="toc">
      <a> THE MILLER'S COD </a>
    </p>
    <p class="toc">
      <a> DUTCH HERRINGS </a>
    </p>
    <p class="toc">
      <a> REMAINS OF COD </a>
    </p>
    <p>
      <br>
    </p>
    <p class="toc">
      <a <b>PART II</b> </a>
    </p>
    <p class="toc">
      <a> HORS D'OEUVRE </a>
    </p>
    <p class="toc">
      <a> CARROT SOUP </a>
    </p>
    <p class="toc">
      <a> SORREL SOUP </a>
    </p>
    <p class="toc">
      <a> OSTEND SOUP </a>
    </p>
    <p class="toc">
      <a> ANOTHER SORREL SOUP </a>
    </p>
    <p class="toc">
      <a> HASTY SOUP </a>
    </p>
    <p class="toc">
      <a> ARTICHOKES A LA VEDETTE </a>
    </p>
    <p class="toc">
      <a> SURPRISE POTATOES </a>
    </p>
    <p class="toc">
      <a> VEGETABLE SALADS </a>
    </p>
    <p class="toc">
      <a> TOMATOES A LA SIR EDWARD GREY HOMMAGE </a>
    </p>
    <p class="toc">
      <a> STUFFED CARROTS </a>
    </p>
    <p class="toc">
      <a> TO COOK ASPARAGUS </a>
    </p>
    <p class="toc">
      <a> TOMATOES IN HASTE </a>
    </p>
    <p class="toc">
      <a> KIDNEYS AND LETTUCE </a>
    </p>
    <p class="toc">
      <a> TOMATO RICE </a>
    </p>
    <p class="toc">
      <a> RICE WITH EGGS </a>
    </p>
    <p class="toc">
      <a> BROAD BEANS IN SAUCE </a>
    </p>
    <p class="toc">
      <a> OMELETTE OF PEAS </a>
    </p>
    <p class="toc">
      <a> BRUSSELS ARTICHOKES </a>
    </p>
    <p class="toc">
      <a> BELGIAN SALAD </a>
    </p>
    <p class="toc">
      <a> BRUSSELS CARROTS </a>
    </p>
    <p class="toc">
      <a> CARROTS AND EGGS </a>
    </p>
    <p class="toc">
      <a> CUCUMBERS AND TOMATOES </a>
    </p>
    <p class="toc">
      <a> RED HARICOTS </a>
    </p>
    <p class="toc">
      <a> POTATOES A LA BRABANCONNE </a>
    </p>
    <p class="toc">
      <a> FLEMISH PEAS </a>
    </p>
    <p class="toc">
      <a> CHOU-CROUTE </a>
    </p>
    <p class="toc">
      <a> SPINACH FRITTERS </a>
    </p>
    <p class="toc">
      <a> HARLEQUIN CABBAGES </a>
    </p>
    <p class="toc">
      <a> LITTLE TOWERS OF SALAD </a>
    </p>
    <p class="toc">
      <a> PUFFS FOR FRIDAY </a>
    </p>
    <p class="toc">
      <a> HADDOCK A LA CARDINAL </a>
    </p>
    <p class="toc">
      <a> SKATE STEW </a>
    </p>
    <p class="toc">
      <a> TO DRESS COARSE FISH </a>
    </p>
    <p class="toc">
      <a> FLEMISH SALAD </a>
    </p>
    <p class="toc">
      <a> FLEMISH SAUCE </a>
    </p>
    <p class="toc">
      <a> BEEF SQUARES </a>
    </p>
    <p class="toc">
      <a> IMITATION CUTLETS </a>
    </p>
    <p class="toc">
      <a> KIDNEYS WITH MADEIRA </a>
    </p>
    <p class="toc">
      <a> PIGS' TROTTERS IN BLANQUETTE </a>
    </p>
    <p class="toc">
      <a> LOIN OF MUTTON IN THE POT </a>
    </p>
    <p class="toc">
      <a> OX TONGUE WITH SPINACH AND WHITE SAUCE </a>
    </p>
    <p class="toc">
      <a> VEAL FRITTERS </a>
    </p>
    <p class="toc">
      <a> STEWED BEEF </a>
    </p>
    <p class="toc">
      <a> A MUTTON SALAD </a>
    </p>
    <p class="toc">
      <a> SAUSAGE PATTIES </a>
    </p>
    <p class="toc">
      <a> SAUSAGE AND POTATOES </a>
    </p>
    <p class="toc">
      <a> RAGOUT OF COLD MEAT </a>
    </p>
    <p class="toc">
      <a> A QUICKLY MADE STEW </a>
    </p>
    <p class="toc">
      <a> GRENADINES OF VEAL </a>
    </p>
    <p class="toc">
      <a> HOCHE POT </a>
    </p>
    <p class="toc">
      <a> PIGEON AND CABBAGE ROLLS </a>
    </p>
    <p class="toc">
      <a> REMAINS OF SAUSAGE </a>
    </p>
    <p class="toc">
      <a> SHOULDER OF LAMB A LA BEIGE </a>
    </p>
    <p class="toc">
      <a> FILLET OF BEEF À LA BRABANCONNE </a>
    </p>
    <p class="toc">
      <a> STEWED BEEF </a>
    </p>
    <p class="toc">
      <a> BEEF AND APRICOTS </a>
    </p>
    <p class="toc">
      <a> FOR AN INVALID </a>
    </p>
    <p class="toc">
      <a> INVALIDS' EGGS </a>
    </p>
    <p class="toc">
      <a> A SWEET FOR THE CHILDREN </a>
    </p>
    <p class="toc">
      <a> QUINCE CUSTARD </a>
    </p>
    <p class="toc">
      <a> YELLOW PLUMS AND RICE </a>
    </p>
    <p class="toc">
      <a> BRABANT PANCAKE </a>
    </p>
    <p class="toc">
      <a> DELICIOUS SAUCE FOR PUDDINGS </a>
    </p>
    <p class="toc">
      <a> FRUIT JELLIES </a>
    </p>
    <p class="toc">
      <a> STRAWBERRY FANCY </a>
    </p>
    <p class="toc">
      <a> PINK RICE </a>
    </p>
    <p class="toc">
      <a> MILITARY PRUNES </a>
    </p>
    <p class="toc">
      <a> MADELINE CHERRIES </a>
    </p>
    <p class="toc">
      <a> STRAWBERRY TARTLETS </a>
    </p>
    <p class="toc">
      <a> MADEIRA EGGS OR OEUFS À LA GRAND'MÈRE </a>
    </p>
    <p class="toc">
      <a> BUTTERFLIES </a>
    </p>
    <p class="toc">
      <a> CHERRY AND STRAWBERRY COMPOTE </a>
    </p>
    <p class="toc">
      <a> CHOCOLATE CUSTARD </a>
    </p>
    <p class="toc">
      <a> GOOSEBERRY CREAM WITHOUT CREAM </a>
    </p>
    <p class="toc">
      <a> CHOCOLATE PUDDINGS </a>
    </p>
    <p class="toc">
      <a> INDEX </a>
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_PREF" id="link2H_PREF"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      PREFACE
    </h2>
    <p>
      The recipes in this little book have been sent by Belgian refugees from
      all parts of the United Kingdom, and it is through the kindness of these
      correspondents that I have been able to compile it. It is thought, also,
      that British cooking may benefit by the study of Belgian dishes.
    </p>
    <p>
      The perfect cook, like Mrs. 'Arris or the fourth dimension, is often heard
      of, but never actually found, so this small manual is offered for the use
      of the work-a-day and inexperienced mistress and maid. It is not written
      in the interests of millionaires. The recipes are simple, and most
      inexpensive, rather for persons of moderate means than for those who can
      follow the famous directions for a certain savory: "Take a leg of mutton,"
      etc. A shelf of provisions should be valued, like love-making, not only
      for itself but for what it may become.
    </p>
    <p>
      SAVORIES: If you serve these, let them be, like an ankle, small and neat
      and alluring. This dish is not obligatory; recollect that it is but a
      culinary work of supererogation.
    </p>
    <p>
      SOUP: Let your soup be extremely hot; do not let it be like the
      Laodiceans. You know what St. John said about them, and you would be sorry
      to think of your soup sharing the fate which he describes with such
      saintly verve. Be sure that your soup has a good foundation, and avoid the
      Italian method of making <i>consommé</i>, which is to put a pot of water
      on to warm and to drive a cow past the door.
    </p>
    <p>
      FISH: It is a truism to say that fish should be absolutely fresh, yet only
      too many cooks think, during the week-end, that fish is like the manna of
      the Hebrews, which was imbued with Sabbatarian principles that kept it
      fresh from Saturday to Monday. I implore of you to think differently about
      fish. It is a most nourishing and strengthening food—other qualities
      it has, too, if one must believe the anecdote of the Sultan Saladin and
      the two anchorites.
    </p>
    <p>
      MEAT: If your meat must be cooked in water, let it not boil but merely
      simmer; let the pot just whisper agreeably of a good dish to come. Do you
      know what an English tourist said, looking into a Moorish cooking-pot?
      "What have you got there? Mutton and rice?" "For the moment, Sidi, it is
      mutton and rice," said the Moorish cook; "but in two hours, inshallah,
      when the garlic has kissed the pot, it will be the most delicious
      comforter from Mecca to Casa Blanca." Simmer and season, then, your meats,
      and let the onion (if not garlic) just kiss the pot, even if you allow no
      further intimacy between them. Use bay-leaves, spices, herbs of all sorts,
      vinegar, cloves; and never forget pepper and salt.
    </p>
    <p>
      Game is like Love, the best appreciated when it begins to go. Only
      experience will teach you, on blowing up the breast feathers of a
      pheasant, whether it ought to be cooked to-day or to-morrow. Men, as a
      rule, are very particular about the dressing of game, though they may not
      all be able to tell, like the Frenchman, upon which of her legs a
      partridge was in the habit of sitting. Game should be underdone rather
      than well done; it should never be without well-buttered toast underneath
      it to collect the gravy, and the knife to carve it with should be very,
      very sharp.
    </p>
    <p>
      VEGETABLES: Nearly all these are at their best (like brunettes) just
      before they are fully matured. So says a great authority, and no doubt he
      is thinking of young peas and beans, lettuces and asparagus. Try to dress
      such things as potatoes, parsnips, cabbages, carrots, in other ways than
      simply boiled in water, for the water often removes the flavor and leaves
      the fiber. Do not let your vegetable-dishes remind your guests of
      Froissart's account of Scotchmen's food, which was "rubbed in a little
      water."
    </p>
    <p>
      SWEETS: It is difficult to give any general directions for sweets. They
      should be made to look attractive, and they should be constantly varied.
      The same remarks apply to savories, which last ought always to be highly
      seasoned, whether hot or cold.
    </p>
    <p>
      MADE DISHES are a great feature in this little book. I have tried to help
      those small households who cook, let us say, a leg of mutton on Sunday,
      and then see it meander through the week in various guises till it ends
      its days honorable as soup on the following Friday. Endeavor to hide from
      your husband that you are making that leg of mutton almost achieve eternal
      life. It is noticeable that men are attracted to a house where there is
      good cooking, and the most unapproachable beings are rendered accessible
      by the pleasantness of a <i>soufflé</i>, or the aroma of a roast duck. You
      must have observed that a certain number of single men have their hearts
      very "wishful" towards their cook. Not infrequently they marry that cook;
      but it is less that she is a good and charming woman than that she is a
      good and charming cook. Ponder this, therefore; for I have known men
      otherwise happy, who long for a good beef-steak pudding as vainly as the
      Golden Ass longed for a meal of roses. Try these recipes, for really good
      rissoles and hashes. Twice-cooked meat can always be alleviated by
      mushrooms or tomatoes. Remember that the discovery of a new dish is of
      more use than the discovery of a new star,—besides which, you will
      get much more praise for it. And if on Wednesday you find that you have to
      eat the same part of the very same animal that you had on Monday, do not,
      pray, become exasperated; treat it affectionately, as I treat my black
      hat, which becomes more ravishing every time that I alter it. Only, do not
      buy extravagant make-weight for a scrap of cold meat that would be best
      used in a mince patty, or you will be like a man keeping a horse in order
      to grow mushrooms.
    </p>
    <p>
      And, lastly, the good cook must learn about food what every sensible woman
      learns about love—how best to utilize the cold remains.
    </p>
    <h3>
      M. LUCK.
    </h3>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_PART" id="link2H_PART"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      PART I
    </h2>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0003" id="link2H_4_0003"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CAULIFLOWER SOUP
    </h2>
    <p>
      After you have boiled a cauliflower, it is a great extravagance to throw
      away the liquor; it is delicately flavored and forms the basis of a good
      soup. Wash well your cauliflower, taking great care to remove all grit and
      insects. Place it to simmer with its head downwards, in salted water; and,
      when it is tender, remove it. Now for the soup. Let all the outer leaves
      and odd bits simmer well, then pass them through a sieve. Fry some chopped
      onions, add the liquor of the cauliflower and the pieces that have been
      rubbed through the sieve, add a little white pepper and a slice of brown
      bread. Let all cook gently for half-an-hour, then, just before serving it,
      take out the slice of bread and sprinkle in two teaspoonfuls of grated
      Gruyere cheese.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0004" id="link2H_4_0004"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      FISH SOUP
    </h2>
    <p>
      When you buy fish and have it filleted, ask for the bones and trimmings to
      be sent also. Put a quart of milk to heat and add to it a bunch of mixed
      herbs, a few minced shallots, parsley, pepper and salt. Throw in your fish
      and cook for an hour. If you have any celery put in a piece, or two or
      three white artichokes. Strain the soup, taste it, and add more salt or
      more milk as you think necessary. Return to the pan. Take the yolk of an
      egg and just before taking the soup from the fire, stir it quickly in.
      This soup must never boil. It should be made out of the very white fish,
      excluding herring and mackerel.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0005" id="link2H_4_0005"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      STARVATION SOUP
    </h2>
    <p>
      If you have a pork-bone from the fresh meat, let it boil in water for an
      hour. Put the pan to cool and take off the fat, and remove the bone.
      Replace the pan on the fire and throw into it two pounds of Brussels
      sprouts. Do not add onions to this soup but leeks, and the hearts of
      cabbage. Pepper and spice to taste. Rub it through a sieve and let it be
      thick enough to form a thin purée.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0006" id="link2H_4_0006"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      IMMEDIATE SOUP, OR TEN MINUTES SOUP
    </h2>
    <p>
      Into a quart of boiling water throw two tablespoonfuls of either semolina
      or tapioca: let it boil for eight minutes with a dust of salt and pepper.
      Meanwhile, take your tureen, put quickly into it two yolks of very fresh
      eggs, add two pats of butter and two small spoonfuls of water to mix it.
      Stir quickly with the spoon, and when the soup has done its eight minutes'
      boiling, pour it on the egg and butter in the tureen. This is an extremely
      good soup. It is rendered still better by a small quantity of Bovril.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0007" id="link2H_4_0007"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CHERVIL SOUP
    </h2>
    <p>
      Put a bone of veal on to cook in water, with four or five potatoes,
      according to the quantity desired. When these are tender, pass them
      through the tammy and return them to the soup. Chop up the chervil, adding
      to it half a dessert-spoonful of cornflour. Quarter of an hour before
      serving, put in the chervil, but take the cover off the pot, so that it
      remains a good green color. Pepper and salt to be added also.
    </p>
    <p>
      [<i>V. Verachtert, Café Appelmans, Anvers.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0008" id="link2H_4_0008"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      A GOOD PEA SOUP
    </h2>
    <p>
      Soak your dried peas over-night. The following day boil some fresh water,
      and throw in the peas, adding a few chopped onions and leeks, with pepper
      and salt. Let the soup simmer for three hours on the top of the stove,
      giving it a stir now and then. If you have a ham-bone, that is a great
      improvement, or the water in which some bacon has been boiled is a good
      foundation for the soup, instead of the fresh water.
    </p>
    <p>
      [<i>Mdlle. M. Schmidt.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0009" id="link2H_4_0009"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      WATERZOEI
    </h2>
    <p>
      This is an essentially Flemish soup. One uses carp, eels, tench, roach,
      perches, barbel, for the real waterzoei is always made of different kinds
      of fish. Take two pounds of fish, cut off the heads and tails, which you
      will fry lightly in butter, adding to make the sauce a mixed carrot and
      onion, three cloves, a pinch of white pepper, a sprig of parsley, one of
      thyme, a bay-leaf; pour in two-thirds of water and one-third of white wine
      till it more than covers the ingredients and let it simmer for
      half-an-hour. Then the pieces of fish must be cut an equal size, and they
      are placed to cook quickly in this liquor for twenty minutes. Five minutes
      before serving add a lemon peeled and cut into slices and the pips
      removed. Some people bind the sauce with breadcrumbs grated and browned.
      You serve, with this dish, very thin slices of bread and butter. For
      English tastes, the heads and tails should be removed when dressing the
      dish.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0010" id="link2H_4_0010"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      A GOOD BELGIAN SOUP
    </h2>
    <p>
      is called <i>crême de sauté</i>. Itself one of the most wholesome of
      vegetables, watercress combines admirably with potatoes in making soup.
      Wash, dry, and chop finely four ounces of the leaves picked from the
      stalks, fry slowly for five minutes with or without a thinly-sliced onion,
      add one pound of potatoes cut in small dice, and fry, still very slowly,
      without browning; pour in one quart of water or thin stock, simmer gently,
      closely-covered, for from thirty-five to fifty minutes, rub through a hair
      sieve, and having returned the puree to the saucepan with a
      half-teaspoonful of castor sugar, and salt and cayenne to taste, thicken
      with one table-spoonful of flour stirred smoothly into one
      breakfast-cupful of cold milk; boil up sharply, and serve sprinkled with
      watercress.
    </p>
    <p>
      [<i>E. Haig.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0011" id="link2H_4_0011"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      BELGIAN PURÉE
    </h2>
    <p>
      Cook two pounds of Brussels sprouts in boiling water. Take them out, drain
      them and toss them in butter for five minutes, sprinkle them with a
      teaspoonful of flour, and then cook them in gravy (or meat extract and
      water), fast boiling, over a good fire, and keep the lid of the saucepan
      off so that they may remain green. Pass them through the sieve, leave them
      in ten minutes, bind the mixture with the yolks of three eggs, a pint of
      milk; then at the last minute one dessert-spoonful of butter for each pint
      and a half of soup.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0012" id="link2H_4_0012"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      AMBASSADOR SOUP
    </h2>
    <p>
      A pint and a half of either fresh peas, or of dried peas that have been
      soaked for six hours in cold water; a leek, and three onions chopped
      finely. Simmer till the peas are tender, then pass all through the sieve.
      Well wash some sorrel and chop it, and add as much as will be to your
      taste. In another pan cook five tablespoonfuls of rice, and add that to
      your soup. Simmer up again, stirring it all very well. This soup should be
      of a green color.
    </p>
    <p>
      [<i>Mme. Georges Goffaux.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0013" id="link2H_4_0013"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CRECY SOUP (BELGIAN RECIPE)
    </h2>
    <p>
      Take ten carrots, two onions, one leek, five potatoes, and cook all gently
      in water, with salt and pepper; when they are tender, rub them through the
      sieve and serve it very hot.
    </p>
    <p>
      [<i>G. Goffaux.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0014" id="link2H_4_0014"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      FLEMISH SOUP
    </h2>
    <p>
      To two pounds of washed and picked Brussels sprouts add ten potatoes, two
      onions, two leeks, salt, pepper. Cook all gently and pass through a sieve.
      Add at the last moment a sprinkle of chopped chervil.
    </p>
    <p>
      [<i>G. Goffaux.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0015" id="link2H_4_0015"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      TOMATO PURÉE
    </h2>
    <p>
      Begin by cleaning four potatoes, two leeks, a celery, four carrots, three
      pounds of big tomatoes; well wash all these vegetables and cut them in
      dice, the tomatoes a little larger. Cook them all gently for an hour in
      nearly two pints of gravy, to which you have already added two thick
      slices of bread and a pinch of salt. Take care that your vegetables do not
      stick to the bottom of the pan. When all is well cooked, pass it through a
      fine tammy. Add more gravy, or water and meat juice; make it of the
      consistency that you wish. Bring it to the boil again over the fire,
      adding pepper and salt, and just before serving a bit of fresh butter
      also. It is a great improvement to add at the last minute the yolk of an
      egg, mixed in a little cold water, quickly stirred in when the soup is off
      the fire.
    </p>
    <p>
      The three recipes for seven or eight persons.
    </p>
    <p>
      [<i>G. Kerckaert.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0016" id="link2H_4_0016"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      ONION SOUP
    </h2>
    <p>
      Mince some thick onions, five or six, and let them color over the fire in
      butter. Add a dessert-spoonful of flour, sprinkling it in, and the same
      amount in gravy; thicken it with potatoes and when these are cooked, peas,
      all through a sieve. Bring the purée to the right consistency with milk,
      and let it simmer for a few minutes before serving, adding pepper and
      salt.
    </p>
    <p>
      [<i>Gabrielle Janssens.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0017" id="link2H_4_0017"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      POTAGE LEMAN
    </h2>
    <p>
      Make a good gravy with one and one-half pounds of skirt of beef. With one
      half of the gravy make a very good purée of peas—if possible the
      green peas—with the other half make a good purée of tomatoes.
      Combine the two purées, adding pepper and salt and a dust of cayenne. For
      each guest add to the soup a teaspoonful of Madeira wine, beat it all well
      and serve quickly. Or add, instead of Madeira, one dessert-spoonful of
      sherry wine.
    </p>
    <p>
      This celebrated soup is honored by the name of the glorious defender of
      Namur.
    </p>
    <p>
      [<i>Gabrielle Janssens.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0018" id="link2H_4_0018"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      TOMATO SOUP
    </h2>
    <p>
      Boil together six medium potatoes, a celery, two leeks, two carrots, and a
      pound of fresh tomatoes, with pepper, salt and a leaf of bay. Pass all
      through the sieve. Fry two or three chopped onions in some butter and add
      the soup to them. Boil up again for twenty minutes before serving. If you
      have no fresh tomatoes, the tinned ones can be used, removing the skin, at
      the same time that you add the fried onions.
    </p>
    <p>
      [<i>Mme. van Praet.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0019" id="link2H_4_0019"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      SOUP, CREAM OF ASPARAGUS
    </h2>
    <p>
      Boil some potatoes and pass them through the sieve, add the
      asparagus-tops, with a pat of butter for each four tops; thin the soup
      with extract of meat and water, and at the last moment stir in the raw
      yolks of two eggs, and a little chopped parsley.
    </p>
    <p>
      [<i>Mme. van Praet.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0020" id="link2H_4_0020"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      GREEN PEA SOUP
    </h2>
    <p>
      Put half a pound of dry green peas to soak overnight in water, with a
      teaspoonful of bicarbonate of soda in it. In the morning take out the peas
      and put them on the fire in about three-and-a-half pints of water. When
      the peas are nearly cooked, add five big potatoes. When all is cooked
      enough for the skins to come off easily, rub all through a sieve. Fry in
      some butter four or five onions and five or six leeks till they are brown,
      or, failing butter, use some fat of beef; add these to the peas and boil
      together a good half-hour. If possible, add a pig's trotter cut into four,
      which makes the soup most excellent. When ready to serve, remove the four
      pieces of trotter. Little dice of fried bread should be handed with the
      soup.
    </p>
    <p>
      [<i>V. Verachtert.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0021" id="link2H_4_0021"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      VEGETABLE SOUP
    </h2>
    <p>
      Fry four onions till they are brown. Add them to three pints of water,
      with four carrots, a slice of white crumb of bread, five potatoes, a
      celery and a bunch of parsley, which you must take out before passing the
      soup through the sieve. A few tomatoes make the soup better; if they are
      tinned, do not add them till after the soup has been passed through the
      tammy; if they are fresh, put them in with the other vegetables. Simmer
      for an hour, add pepper and salt before serving.
    </p>
    <p>
      [<i>V. Verachtert.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0022" id="link2H_4_0022"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      MUSHROOM CREAM SOUP
    </h2>
    <p>
      On a good white stock foundation, for which you have used milk and a bone
      of veal, sprinkle in some ground rice till it thickens, stirring it well
      for twenty minutes. Wash and chop your mushrooms, and fry them in butter.
      Add the yolk of an egg and bind it. This is a delicious soup.
    </p>
    <p>
      [<i>Mme. van Marcke de Lunessen.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0023" id="link2H_4_0023"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      THE SOLDIER'S VEGETABLE SOUP
    </h2>
    <h3>
      (Eight to ten persons)
    </h3>
    <p>
      Peel three pounds of vegetables. Put them in a large pot with all the
      vegetables that you can find, according to the season. In the winter you
      will take four celeries, four leeks, two turnips, a cabbage, two onions,
      pepper and salt, two-penny-worth of bones, and about five and one-half
      quarts of water. Let it all boil for three hours, taking care to add water
      so as to keep the quantity at five quarts. Rub all the vegetables through
      a tammy, crushing them well, and then let them boil up again for at least
      another hour. The time allotted for the first and second cooking is of the
      greatest importance.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0024" id="link2H_4_0024"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      LEEK SOUP
    </h2>
    <p>
      Cut up two onions and fry them till they are brown; you need not use
      butter, clarified fat will do very well. Clean your leeks, washing them
      well; cut them in pieces and fry them also; add any other vegetables that
      you have, two medium-sized potatoes, pepper, salt, and a little water. Let
      all simmer for three hours, and pass it through a fine sieve. Let there be
      more leeks than other vegetables, so that their flavor predominates.
    </p>
    <p>
      [<i>Mme. Jules Segers</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0025" id="link2H_4_0025"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CELERIS AU LARD
    </h2>
    <p>
      Take one pound of celery, cut off the green tops, cut the stems into
      pieces two-thirds of an inch long; put into boiling salted water, and cook
      till tender. Take one-half pound potatoes, peel and slice, and add to the
      celery, so that both will be cooked at the same moment. Strain and place
      on a flat fire-proof dish. Prepare some fat slices of bacon, toast them
      till crisp in the oven; pour the melted bacon-fat over the celery and
      potato, adding a dash of vinegar, and place the rashers on top. Serve hot.
    </p>
    <p>
      Leeks may be prepared in the same way.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0026" id="link2H_4_0026"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CABBAGE WITH SAUSAGES
    </h2>
    <p>
      Cut a large cabbage in two, slice and wash, put it into boiling water with
      salt, and when partly cooked, add some potatoes cut into smallish pieces.
      Cook all together for about an hour; then drain. Put some fat in a
      saucepan, slice an onion, brown it in the fat, add the cabbage and potato,
      and stew all together for ten minutes; then dish. Bake some sausages in
      the oven and dish them round the cabbage; serve hot.
    </p>
    <p>
      <i>Another way (easier)</i>
    </p>
    <p>
      Stew the cabbages, potato and sausages all together and dish up neatly.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0027" id="link2H_4_0027"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      LEEKS À LIEGOISE
    </h2>
    <p>
      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; shell them, cut in two, and place round the
      leeks; serve hot with melted butter, or cold with mayonnaise sauce.
    </p>
    <p>
      N. B. The water in which the leeks have been boiled makes a wholesome
      drink when cold, or a nourishing basis for a vegetable soup.
    </p>
    <p>
      [<i>From Belgians at Dollarfield, N.B.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0028" id="link2H_4_0028"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      A SALAD OF TOMATOES
    </h2>
    <p>
      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.
    </p>
    <p>
      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.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0029" id="link2H_4_0029"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      POTATOES AND CHEESE
    </h2>
    <p>
      Every one likes this nourishing 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
      butter. 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 Gruyère cheese, but red or pale Canadian Cheddar could be used.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0030" id="link2H_4_0030"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      FRIDAY'S FEAST
    </h2>
    <p>
      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 purée. Mix the purée with the cabbage, adding salt, pepper, and a lump
      of butter 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.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0031" id="link2H_4_0031"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      RED CABBAGE
    </h2>
    <p>
      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.
    </p>
    <p>
      [<i>Mrs. Emelie Jones</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0032" id="link2H_4_0032"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      ASPARAGUS À L'ANVERS
    </h2>
    <p>
      Clean a bunch of asparagus and cook it in salt water for fifteen minutes.
      To do this successfully, tie the bunch round with some tape and place it
      upright in a pan of boiling water. Let the heads be above the water so
      that they will get cooked by the steam and will not be broken. Simmer in
      this way to prevent them moving much. Meanwhile, hard-boil three eggs and
      chop some parsley. Lay the asparagus on a dish and sprinkle parsley over
      it, place round the sides the eggs cut in halves long-ways, and serve as
      well a sauce-boat of melted butter.
    </p>
    <p>
      [<i>Mrs. Emelie Jones</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0033" id="link2H_4_0033"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      COOKED LETTUCE
    </h2>
    <p>
      Very often you will find that you cannot use all your lettuces, that they
      have begun to bolt and are no good for salad. This is the moment to cook
      them. Discard any bad leaves and wash the others carefully. Boil them for
      twelve minutes, take them off the fire, drain them and dry them in a clean
      cloth so as to get rid of all the water. Mince them finely, then put them
      into a saucepan with a lump of butter, pepper and salt. Stir till they
      begin to turn color, then put in a thimbleful of flour melted in milk.
      Stir constantly, and if the vegetable becomes dry, moisten with more flour
      and milk. Let it simmer for quarter of an hour, and turn it out as a
      vegetable with meat.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0034" id="link2H_4_0034"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      STUFFED CAULIFLOWER
    </h2>
    <p>
      Pick over a fine cauliflower, and plunge it for a moment in boiling water.
      Look over it well again and remove any grit or insects. Put it head
      downwards in a pan when you have already placed a good slice of fat bacon
      at the bottom and sides. In the holes between the pan and the vegetable
      put a stuffing of minced meat, with breadcrumbs, yolks of eggs, mushrooms,
      seasoning of the usual kinds, in fact, a good forcemeat. Press this well
      in, and pour over it a thin gravy. Let it cook gently, and when the gravy
      on the top has disappeared put a dish on the top of the saucepan, turn it
      upside down and slip the cauliflower out. Serve very hot.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0035" id="link2H_4_0035"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      GOURMANDS' MUSHROOMS
    </h2>
    <p>
      There was a man in Ghent who loved mushrooms, but he could only eat them
      done in this fashion. If you said, "Monsieur, will you have them tossed in
      butter?" he would roar out, "No—do you take me for a Prussian? Let
      me have them properly cooked."
    </p>
    <p>
      Melt in a pan a lump of butter the size of a tangerine orange and squeeze
      on it the juice of half a lemon. The way to get a great deal of juice from
      a lemon is to plunge it first of all for a few minutes, say five minutes,
      in boiling water. When the butter simmers, throw in a pound of picked
      small mushrooms, stir them constantly, do not let them get black. Then in
      three or four minutes they are well impregnated with butter, and the chief
      difficulty of the dish is over. Put the saucepan further on the fire, let
      it boil for a few minutes. Take out the mushrooms, drain them, sprinkle
      them with flour, moisten them with gravy, season with salt and pepper, put
      them back in the butter and stir in the yolk of an egg. Add also a little
      of the lemon juice that remains. While you are doing this you must get
      another person to cut and toast some bread and to butter it. Pour on to
      the bread the mushrooms (which are fit for the greatest saints to eat on
      Fridays), and serve them very hot.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0036" id="link2H_4_0036"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      POMMES CHÂTEAU
    </h2>
    <p>
      Take twenty potatoes, turn them with a knife into olive shape, boil them
      in salted water for five minutes; drain them and put them on a baking-tin
      with salt and butter or dripping. Cook them in a very hot oven for thirty
      minutes, moving them about from time to time. Sprinkle on a little chopped
      parsley before serving.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0037" id="link2H_4_0037"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CHIPPED POTATOES
    </h2>
    <p>
      Take some long-shaped potatoes, peel them and smooth them with the knife.
      Cut them into very thin rounds.
    </p>
    <p>
      Heat the grease pretty hot, dry the slices of potato with a cloth, put
      them into the frying basket and plunge them into the fat. When they are
      colored, take the basket out, let the fat heat up again to a slightly
      higher temperature, and re-plunge the basket, so that the slices become
      quite crisp. Serve with coarse salt sprinkled over.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0038" id="link2H_4_0038"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CHICORY À LA FERDINAND
    </h2>
    <p>
      Boil and chop in medium-sized pieces the chicory, mince up a few chives
      according to your taste and heat both the vegetables in some cream, adding
      salt and pepper. Pour on a dish and decorate with chopped hard-boiled
      eggs.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0039" id="link2H_4_0039"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      APPLES AND SAUSAGES
    </h2>
    <p>
      This dish comes from the French border of Belgium; it tastes better than
      you would think. Take a pound of beef sausages, and preferably use the
      small chipolata sausages. (What a delightful thing if the English would
      make other kinds of sausages as well as their beef and pork ones!) Fry
      then your sausages lightly in butter, look upon them as little beings for
      a few moments in purgatory before they are removed to heaven, among the
      apples. Keeping your sausages hot after they are fried, take a pound of
      brown pippin apples, pare them and core them. Cut them into neat rounds
      quarter of an inch thick, put them to cook in their liquor of the sausages
      (which you are keeping hot elsewhere), and add butter to moisten them. Let
      them simmer gently so as to keep their shape. Put the apple-rings in the
      center of the dish, place the sausages round them. This dish uses a good
      deal of butter, but you must not use anything else for frying.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0040" id="link2H_4_0040"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      STUFFED CHICORY
    </h2>
    <p>
      Make a mince of any cold white meat, such as veal, pork or chicken, and
      add to it some minced ham; sprinkle it with a thick white sauce. In the
      meantime the chicories should be cooking; tie each one round with a thread
      to keep them firm and boil them for ten minutes. When cooked, drain them
      well, open them lengthwise very carefully, and slip in a spoonful of the
      mince. Close them, keeping the leaves very neat, and, if necessary, tie
      them round again. Put them in a fire-proof dish with a lump of butter on
      each, and let them heat through. Serve them in their juice or with more of
      the white sauce, taking care to remove the threads.
    </p>
    <p>
      [<i>Madame Limpens</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0041" id="link2H_4_0041"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      TOMATOES STUFFED WITH BEANS
    </h2>
    <p>
      Halve and empty the tomatoes, and put a few drops of vinegar in each. Cook
      your beans, whether French beans or haricots or flageolets, and stir them,
      when tender, into a good thick bechamel sauce. Let this get cold. Empty
      out the vinegar from the tomatoes and fill them with the mixture, pouring
      over the top some mayonnaise sauce and parsley.
    </p>
    <p>
      [<i>Madame van Praet</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0042" id="link2H_4_0042"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CABBAGE AND POTATOES
    </h2>
    <p>
      Boil the cabbages in salted water till tender. Chop them up. Brown an
      onion in butter, and add the cabbage, salt, pepper, and a little water.
      Slice some potatoes thickly, fry them, and serve the vegetable with
      cabbage in the center, and the fried potatoes laid round.
    </p>
    <p>
      [<i>Mdlle. M. Schmidt, Antwerp</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0043" id="link2H_4_0043"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      SPINACH À LA BRACONNIÈRE
    </h2>
    <p>
      Cook two pounds of well-washed spinach; drain it, and pass it through a
      sieve; or, failing a sieve, chop it very finely with butter, pepper and
      salt. Do not add milk, but let it remain somewhat firm. Make a thick
      bechamel sauce, sufficient to take up a quarter of a pound of grated
      Gruyère, and, if you wish, stir in the yolk of a raw egg. Lay in a
      circular dish half a pound of minced ham, pour round it the thick white
      sauce, and round that again the hot spinach. This makes a pretty dish, and
      it is not costly.
    </p>
    <p>
      [<i>Mme. Braconnière</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0044" id="link2H_4_0044"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      A DISH OF HARICOT BEANS
    </h2>
    <p>
      Put the haricots to soak for six hours in cold water. Boil them in water
      with one carrot, one onion, salt, two cloves, a good pinch of dried herbs.
      Drain off the liquor from the haricots. Chop up a shallot, and fry it in
      butter; add your haricots, with pepper and salt and tomato purée. Stir
      well, and serve with minced parsley scattered at the top.
    </p>
    <p>
      [<i>Mme. Goffaux</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0045" id="link2H_4_0045"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      POTATOES IN THE BELGIAN MANNER
    </h2>
    <p>
      Take some slices of streaky bacon, about five inches long, and heat them
      in a pan. When the bacon is half-cooked, take it out of the pan and in the
      fat that remains behind fry some very finely-sliced onions till they are
      brown. When the onions are well browned, put them in a large pot, large
      enough for all the potatoes you wish to cook, adding pepper, salt, and a
      coffee-spoonful of sweet herbs dried and mixed, which in England replace
      the thyme and bay-leaves used in Belgium. Add sufficient water to cook the
      potatoes and your slices of bacon. Cook till tender.
    </p>
    <p>
      [<i>E. Wainard</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0046" id="link2H_4_0046"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      TOMATOES AND SHRIMPS
    </h2>
    <p>
      Lay on a dish some sliced tomatoes, taking out the seeds, and sprinkle
      them over with picked shrimps. Then pour over all a good mayonnaise sauce.
      For the sauce: Take the yolk of an egg and mix it with two soup-spoonfuls
      of salad oil that you must pass in very gently and very little at a time.
      Melt a good pinch of salt in a teaspoonful of vinegar (tarragon vinegar,
      if you have it); add pepper and a small quantity of made mustard. In
      making this sauce be sure to stir it always the same way. It will take
      about half-an-hour to make it properly.
    </p>
    <p>
      [<i>Paquerette</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0047" id="link2H_4_0047"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      FLEMISH ENDIVE
    </h2>
    <p>
      Choose twelve endives that are short and neat; cut off the outside leaves
      and pare the bottom; wash them in plenty of water, and cook them in
      simmering water for three minutes. Then take them from the water and place
      them in a well-buttered frying-pan, dust them with salt and also with a
      pinch of sugar. Add the juice of half a lemon, and rather less than a pint
      of water. Place the pan on the fire for two or three minutes to start the
      cooking, then cover it closely, and finish the cooking by placing it in
      the oven for fifty minutes. Take out the endives and put them in the
      vegetable-dish and pour over them the liquor in which they have been
      cooked. This liquor is improved by being reduced, and when off the fire,
      by having a small piece of butter added to it.
    </p>
    <p>
      The above recipe can be used for chicory as well as for endive.
    </p>
    <p>
      [<i>J. Kirckaert</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0048" id="link2H_4_0048"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CAULIFLOWER AND SHRIMPS
    </h2>
    <p>
      Take a cauliflower and cut off the green part, and wash it several times
      in salted water. Boil it gently till cooked, taking care that it remains
      whole. Put it aside to cool, and when it is quite cold make a hole in the
      center down to the bottom. Pick some shrimps till you have half a pint of
      them, make a good mayonnaise and, taking half of it, mix it with the
      shrimps. Fill the hole in the cauliflower with the shrimps and sauce, and
      pour the rest of the sauce over the top of the cauliflower.
    </p>
    <p>
      This dish is to be served very cold.
    </p>
    <p>
      [<i>E. Defouck</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0049" id="link2H_4_0049"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      BELGIAN CARROTS
    </h2>
    <p>
      Clean well the carrots, cut them in dice, and wash them well. Put them on
      the fire with enough water to cover them, a bit of butter, an onion well
      minced, salt and pepper and a dessert-spoonful of powdered sugar. Place
      the dish in the oven for at least an hour, and, when you serve it,
      sprinkle over the carrots some minced parsley.
    </p>
    <p>
      [<i>Gabrielle Janssens</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0050" id="link2H_4_0050"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      STUFFED TOMATOES
    </h2>
    <p>
      Take ten good tomatoes and cut off the tops, which are to serve as lids.
      Remove the insides, and fill with the following mixture: minced veal and
      ham, rather more veal than ham, mushrooms tossed in butter, a little
      breadcrumb, milk to render it moist, pepper and salt. Put on the covers
      and add on each one a scrap of butter. Bake them gently in a fireproof
      dish. The following excellent sauce is poured over them five minutes
      before taking them out of the oven: Use any stock that you have,
      preferably veal, adding the insides of the tomatoes, pepper and salt; pass
      this through the wire sieve. Make a <i>roux</i>—that is, melt some
      butter in a pan, adding flour little by little and stirring until it goes
      a brown color. Add to it then your tomatoes that have been through the
      sieve, and some more fried mushrooms. Pour this sauce over the whole and
      serve very hot.
    </p>
    <p>
      [<i>Mme. van Praet</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0051" id="link2H_4_0051"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      RED CABBAGE
    </h2>
    <p>
      Mince the cabbage and put it in a pan with plenty of refined fat
      (clarified fat) and two or three large potatoes, pepper and salt. Add
      sufficient water to cover it, with a dash of vinegar and six
      dessert-spoonfuls of brown or moist sugar. Let it simmer for four hours,
      drain it and serve cold.
    </p>
    <p>
      [<i>Mme. Segers</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0052" id="link2H_4_0052"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      VEGETABLE SALAD
    </h2>
    <p>
      The special point of this dish is that peas, beans, carrots in dice, are
      all cooked separately and when they are cold they are placed in a large
      dish without being mixed. Decorate with the hearts of lettuce round the
      edge and with slices of tomato, and pour over it, or hand with it, a good
      mayonnaise.
    </p>
    <p>
      [<i>Mme. van Praet</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0053" id="link2H_4_0053"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CHICORY
    </h2>
    <p>
      This excellent vegetable can be dressed either in a bechamel sauce, or
      with butter and lemon-juice. It is gently stewed, first of all, and it
      requires pepper and salt. The sauces can be varied with tomato, or with
      some of the good English bottled sauces stirred with the bechamel.
    </p>
    <p>
      [<i>Mme. van Praet</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0054" id="link2H_4_0054"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CAULIFLOWER À LA REINE ELIZABETH
    </h2>
    <p>
      Simmer the cauliflowers till tender. Prepare a mince of veal and pork, and
      season it well with a little spice. Butter a mold and fill it with
      alternate layers of mince and of cauliflower broken in small pieces. Fill
      a large saucepan three-quarters full of boiling water and place the mold
      in this; let it cook for one hour in this way over the fire; turn it out
      and pour a spinach sauce over it.
    </p>
    <p>
      [<i>Mme. van Praet</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0055" id="link2H_4_0055"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      MUSHROOMS À LA SPINETTE
    </h2>
    <p>
      Make some puff pastry cases, wash and chop the mushrooms and toss them in
      butter to which you have added a slice of lemon. Make a bechamel sauce
      with cream, or, failing that, with thick tinned cream, and mix with the
      mushrooms. Heat the cases for a few minutes in the oven and fill them with
      the hot mixture.
    </p>
    <p>
      [<i>Mme. Spinette</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0056" id="link2H_4_0056"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      DRESSED CAULIFLOWER
    </h2>
    <p>
      Simmer a cauliflower till it is tender. Pour out the liquor, and add to it
      a bit of butter, the size of a nut, rolled in flour, a pinch of nutmeg, a
      tablespoonful of Gruyère cheese and a little milk.
    </p>
    <p>
      Bind the sauce with a little feculina flour. At the moment of serving,
      pour the sauce over the cauliflower, which you have placed upright on a
      dish. The nutmeg and the cheese are indispensable to this dish.
    </p>
    <p>
      [<i>V. Verachtert</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0057" id="link2H_4_0057"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      BRUSSELS SPROUTS
    </h2>
    <h3>
      (The best way to cook them)
    </h3>
    <p>
      Having cleaned and trimmed your sprouts, let them simmer in salted water,
      to which you have also added a little soda to preserve the color. Or, if
      you do not like to add soda, keep the pan firmly covered by the lid. When
      tender, take them out and let them drain, place them in another pan with a
      good lump of butter or fat; stir, so as to let the butter melt at once,
      and sprinkle in pepper and a tiny pinch of nutmeg.
    </p>
    <p>
      [<i>Mdlle. Germaine Verstraete</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0058" id="link2H_4_0058"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      RAGOUT OF MUTTON
    </h2>
    <p>
      Fry the mutton very well. Then place in another pan sufficient water to
      cover your mutton, adding pepper, salt, a little nutmeg, a celery, and a
      few white turnips cut in pieces. When they are well cooked, add the meat
      and let all simmer for two hours.
    </p>
    <p>
      [<i>V. Verachtert</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0059" id="link2H_4_0059"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      STEWED SHOULDER OF MUTTON
    </h2>
    <p>
      Put in a pan a large lump of butter or clarified fat, and place the
      shoulder in it. Add two big onions sliced, and a very large carrot also
      sliced, thyme, bay-leaf, two cloves, pepper and salt, and, if you like it,
      two garlic knobs. Let the shoulder simmer in this by the side of the fire
      for three hours. Strain the sauce through a fine sieve, and then add to it
      either a glass of good red wine or a little made mustard with a
      teaspoonful of brown sugar.
    </p>
    <p>
      [<i>Mme. Segers</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0060" id="link2H_4_0060"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      SHOULDER OF MUTTON
    </h2>
    <p>
      Put a handful of dried white haricots to soak over-night and simmer them
      the following day for two hours with some salt. Rub your shoulder of
      mutton with a little bit of garlic before putting it in the oven to cook,
      and when it is done, serve with the haricots round it, to which have been
      added a pat or two of butter.
    </p>
    <p>
      [<i>V. Verachtert</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0061" id="link2H_4_0061"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      MUTTON COLLOPS
    </h2>
    <p>
      Take some slices of roast or boiled leg of mutton, egg them, and roll in a
      mixture of breadcrumbs, salt, pepper, and a little flower. Fry till the
      slices are brown on each side; serve with chipped potatoes.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0062" id="link2H_4_0062"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      SHOULDER OF MUTTON DRESSED LIKE KID
    </h2>
    <p>
      My readers have probably tasted a shoulder of kid dressed as mutton. Let
      them therefore try the converse of the dish, and, if they really take
      trouble with it, they will have a dinner of the most delicious. Put into a
      deep dish that will hold your shoulder of mutton the following mixture:
    </p>
    <p>
      A cupful each of oil, vinegar, white wine, red wine, an onion stuffed with
      cloves, a bunch of herbs which must be fresh ones—thyme, parsley,
      marjoram, sage, a tiny bit of mint, a few bay-leaves—two medium
      carrots cut in slices. Put the shoulder of mutton in this mixture and keep
      it there for four days, turning it every now and then and pouring the
      mixture on it. On the fifth day take it out, and, if you care to take the
      trouble, you will improve it by larding the meat here and there. Put it to
      roast in front of a good fire, with your liquor, which serves to baste it
      with, in a pan beneath. If you cannot arrange to hang the mutton by a
      string to turn like a roasting jack, then bake it, and continually baste
      it. A small shoulder is most successful. For one of four pounds bake for
      fifty minutes.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0063" id="link2H_4_0063"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      ROAST RUMP OF BEEF, BORDELAISE SAUCE
    </h2>
    <p>
      Take three pounds of the rump of beef, put it into a pretty deep pan upon
      one onion, one sliced carrot, some thyme, and a bay-leaf, three
      table-spoonfuls of dripping, salt, and pepper. Put it on the top of the
      fire, and when it comes fully to the boil, put it to the side, and allow
      it to simmer nicely for an hour and a half. Dress it on a dish and serve
      the sauce separately.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0064" id="link2H_4_0064"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      ROASTED FILLET OF BEEF
    </h2>
    <p>
      About three pounds of fillet of beef roasted in a good hot oven for forty
      minutes; let it be rather underdone. Take three turnips, four good-sized
      carrots, cut them into jardinière slices. Cook them separately in salted
      water, drain them and add salt, pepper, a tiny pinch of sugar and one
      dessert-spoonful of butter. Dress the fillet on a long dish with the
      garniture of carrots and turnips, and some artichoke-bottoms cooked in
      water and finished with butter, also add some potatoes <i>château</i>. Be
      sure the dish is very hot. Put a little water, or, for choice, clear
      stock, upon the roasting-dish and pour it over the fillet.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0065" id="link2H_4_0065"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      BEEF À LA BOURGUIGNONNE
    </h2>
    <p>
      Braise three pounds of beef upon twenty little onions, ten mushrooms, and
      two glasses of red wine, salt, pepper, thyme and bay-leaf; cook for one
      and one-half hours with not too hot a fire. After that, place the beef on
      an oval dish; keep it hot; stir two tablespoonfuls of demi-glaze into the
      vegetables and let it boil up. Cut some slices of the beef, and strain the
      sauce over all.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0066" id="link2H_4_0066"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      OX-TONGUE À LA BOURGEOISE
    </h2>
    <p>
      Braise a tongue with two glasses of Madeira, one carrot, one onion, thyme,
      bay-leaf, for two hours. Take seven tomatoes cut in pieces, four carrots
      cut in two and three in four, about one-half inch long, ten smallish
      onions, and braise them all together; then add two large table-spoonfuls
      of demi-glaze, some salt and pepper. Serve all very hot on an oval dish.
    </p>
    <p>
      Braised tongue eats very well with spinach, carrots or sorrel.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0067" id="link2H_4_0067"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      BEEF À LA MODE
    </h2>
    <p>
      Take the raw beef, either rump-steak or fillet, and brown it in the pan in
      some butter. Then add a little boiling water. Add then six or eight
      chopped shallots, the hearts of two celeries chopped, a few small and
      whole carrots, pepper, salt, two cloves. Before serving, bind the sauce
      with a little flour and pour all over the meat.
    </p>
    <p>
      [<i>V. Verachtert</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0068" id="link2H_4_0068"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      BOEUF À LA FLAMANDE
    </h2>
    <p>
      For this national dish that part of the animal called the "spiering" is
      used, which is cut from near the neck. What is called fresh silverside in
      England answers very well. Cut the beef into slices about half-an-inch
      thick and divide the slices into four pieces. This you can do with a piece
      of four pounds. For a piece of four pounds, cook first of all four large
      fried onions in fat. Put the beef in the hot fat when the onions are
      colored, and sauté it; that is, keep moving the meat about gently. Take
      the meat out and place it on a dish. Add to the fat two dessert-spoonsful
      of flour and let it cook gently for five minutes, adding a good pint of
      water. Pass the sauce through a tammy, over the onions, and put the meat
      back in it, and it ought to cover them. Then add a dessert-spoonful of
      good vinegar and a strong bunch of herbs. Stew for an hour, take off the
      fat and remove the bunch of herbs. Heat up again and serve.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0069" id="link2H_4_0069"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CARETAKER'S BEEF
    </h2>
    <p>
      The real name of this dish is <i>Miroton de la Concierge</i>, and it is
      currently held that only <i>concierges</i> can do it to perfection. Put a
      handful of minced onion to fry in butter; when it is nearly cooked, but
      not quite, add a dessert-spoonful of flour, and stir it till all is well
      colored. Pour on it a little gravy, or meat-juice of some kind, and let it
      simmer for ten minutes after it begins to steam again. Then take your
      beef, which must be cold, and cut in small slices; throw them in and let
      it all cook for a quarter of an hour, only simmering, and constantly
      stirring it, so that though it becomes considerably reduced it does not
      stick to the pan.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0070" id="link2H_4_0070"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      BLANKENBERG BEEF
    </h2>
    <p>
      This is a winter dish; it is most sustaining, and once made, it can be
      kept hot for hours without spoiling. Make a purée of lentils or peas, and
      season it with pepper and salt. Mince your beef with an equal quantity of
      peeled chestnuts, add chopped parsley, a dust of nutmeg or a few cloves.
      If you have any cheap red wine pour it over the mince till it is well
      moistened. If you have no red wine, use gravy. If you have no gravy, use
      milk. Let all heat up in the oven for ten minutes, then sprinkle in some
      currants or sultanas. Take the dish you wish to serve it in, put the stew
      in the middle, and place the purée round it. If the mince is moist it can
      be kept by the fire till required, or the dish can be covered with another
      one and placed in a carrying-can, taken out to skating or shooting
      parties.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0071" id="link2H_4_0071"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      VEAL WITH TOMATOES
    </h2>
    <p>
      Grill some slices of fat veal; cook some sliced tomatoes with butter,
      pepper and salt, on a flat dish in a pretty quick oven. Garnish the veal
      with the tomatoes laid on top of each slice, and pour <i>maître-d'hôtel</i>
      butter over, made with butter, salt, chopped parsley, and lemon-juice.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0072" id="link2H_4_0072"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      FRICANDEAU OF VEAL
    </h2>
    <p>
      A fillet of veal, larded with fat bacon, of about three pounds. Braise it
      one and one-half hours on a moderate fire. Dish with its own gravy. This
      eats well with spinach, endive, sorrel or carrots.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0073" id="link2H_4_0073"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      VEAL CUTLETS WITH MADEIRA SAUCE
    </h2>
    <p>
      are garnished with potatoes and mushrooms, and the sauce is made of
      demi-glaze and madeira, worked up with butter, pepper, salt and chopped
      parsley.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0074" id="link2H_4_0074"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      GRENADINS OF VEAL
    </h2>
    <p>
      Cut your veal into fairly thick cutlets, lard them with fat bacon, and
      braise them in the oven, with salt, pepper and butter. Dish up, and rinse
      the pot with a little stock, and pour it on the meat ready to serve.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0075" id="link2H_4_0075"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CALF'S LIVER À LA BOURGEOISE
    </h2>
    <p>
      Take a calf's liver, lard it with fat bacon, braise it with the <i>bourgeoise</i>
      garnish—carrots and turnips. After it is cooked and dished, stir
      some demi-glaze into the sauce, pour it on to the meat and garnish with
      potatoes <i>château</i>.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0076" id="link2H_4_0076"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      VEAL WITH MUSHROOMS, OR THE CALF IN PARADISE
    </h2>
    <p>
      Take some slices of loin of veal, fry them in butter, with pepper and
      salt, for twenty minutes. Take two spoonfuls of demi-glaze and heat it
      with some mushrooms and a little madeira. Put the mushrooms and sauce on
      each slice and sprinkle chopped parsley over all.
    </p>
    <p>
      This can also be done with <i>fines herbes</i>, mushrooms, chervil and
      parsley, chopped before cooking them in the butter.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0077" id="link2H_4_0077"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      BLANQUETTE OF VEAL
    </h2>
    <p>
      Take your veal, which need not be from the fillet or the best cuts. Cut it
      into pieces about an inch long and add a little water when putting it into
      the pan; salt, pepper and a little nutmeg, and let it simmer for two
      hours. When tender, stir in the juice of half a lemon, and then bind the
      sauce with the yolk of an egg, or, in default of that, with a little
      flour. Serve immediately. You will find that when you wish to bind a sauce
      at the last minute, egg powder will serve very well.
    </p>
    <p>
      [<i>V. Verachtert</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0078" id="link2H_4_0078"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      VEAL CAKE, EXCELLENT FOR SUPPER
    </h2>
    <p>
      Take some chopped veal and with it an equal quantity of chopped beef, and
      one-quarter the quantity of breadcrumbs from a fresh loaf. Bind all with a
      raw egg, adding salt and pepper, and, if wished, some blanched and chopped
      almonds. (Put a large piece of butter both above and below.) Shape the
      meat into the form of a loaf and put it in a dish, with a large slice of
      butter above and below it. Cook it for about half-an-hour.
    </p>
    <p>
      [<i>Mme. Gabrielle Janssens</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0079" id="link2H_4_0079"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      BREAST OF VEAL
    </h2>
    <h3>
      (A good and inexpensive dish)
    </h3>
    <p>
      Cook the breast of veal in stock or in a little meat extract and water,
      with sliced carrots and onions, thyme, pepper, salt, three bay-leaves and
      three cloves. Let it stew for one hour in this, and then take it out. Take
      out also the vegetables, and strain the liquor. Make a bechamel sauce and
      add it to the liquor, giving it all a sharp taste with the juice of half a
      lemon. Put back the breast of veal in this sauce and when hot again serve
      them together.
    </p>
    <p>
      [<i>Mdlle. Spinette</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0080" id="link2H_4_0080"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      OX TONGUE
    </h2>
    <p>
      Cook the ox tongue in stock or in meat extract and water. Make the
      hunters' sauce, as for a hare, but sprinkle into it some chopped sultanas.
      Take the tongue out of the stock and skin it, cut it in neat pieces if you
      wish, and let it heat in your sauce.
    </p>
    <p>
      [<i>Mdlle. Spinette</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0081" id="link2H_4_0081"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      VEAL À LA MILANAISE
    </h2>
    <p>
      Egg and breadcrumb some thick slices of veal; fry and garnish with boiled
      macaroni cut in small pieces, with ham, mushrooms, truffles, all cut in
      Julienne strips, pepper, salt, and a little tomato sauce. Mix all these
      well together, and serve very hot.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0082" id="link2H_4_0082"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      STUFFED VEAL LIVER, OR LIVER À LA PANIER D'OR
    </h2>
    <p>
      The <i>Panier d'Or</i> is a hotel in Bruges, much frequented before the
      war by the English.
    </p>
    <p>
      Take the yolk of a hard-boiled egg, a bit of bread the same size, and
      crumble them together; rub in some chopped parsley and onion and moisten
      it with gravy or with milk; season highly with salt, cayenne, and a little
      vinegar or mustard. Take your liver, if possible in one rather large flat
      slice. Make deep cuts in it, parallel to each other, and lying closely
      together. Press your stuffing into these cuts. Put a bit of butter the
      size of a walnut into a pan, or fireproof dish. Take your liver and tie it
      round with a slice of fat bacon or fat pork. Lay it in the dish and let it
      cook for an hour in a moderate oven. When done, remove the slice of bacon,
      if there is any left, and serve the liver in its own juice.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0083" id="link2H_4_0083"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      VEAL À LA CRÊME
    </h2>
    <p>
      Take a piece of veal suitable for roasting, and put it in vinegar for
      twenty-four hours.
    </p>
    <p>
      Roast it with butter, pepper and salt, with a few slices of onion. Baste
      it well, and when it is finished crush the onions in the gravy and add
      some cream. Mix together with flour so as to thicken.
    </p>
    <p>
      [<i>Mdlle. Spreakers</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0084" id="link2H_4_0084"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      <i>This is the demi-glaze Sauce which is used for all brown Sauces.</i>
    </h2>
    <p>
      Take one pound of flour, dry it in the oven on a tray till it is the color
      of cocoa; pass it through a sieve into a saucepan, moisten it with stock,
      mixing very carefully. Boil it up two or three times during forty-eight
      hours, adding two carrots, two onions, thyme, bay, all cut up, which you
      have colored in the frying-pan, also some salt and peppercorns. When it is
      all cooked, pass it through a cloth or sieve. When it is reduced the first
      time, you should add some stock, but by the time it is finished it should
      be fairly thick. It will keep for a fortnight.
    </p>
    <p>
      [<i>G. Goffaux</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0085" id="link2H_4_0085"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      DUTCH SAUCE FOR FISH
    </h2>
    <p>
      Take a tablespoonful of flour and three of water; make it boil and add the
      yolks of three eggs; melt one-half pound of butter and beat it gently into
      your first mixture, add salt, the juice of half a lemon and a pinch of
      grated nutmeg. Keep the sauce very hot in a <i>bain-marie</i> or in a
      double saucepan. If you have neither, keep it in a large cup placed in a
      saucepan of hot water.
    </p>
    <p>
      [<i>Mrs. Emelie Jones</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0086" id="link2H_4_0086"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      BEARNAISE SAUCE
    </h2>
    <h3>
      (Very good with stewed meat)
    </h3>
    <p>
      Put some onions to cook in tarragon vinegar and water; when they are half
      done, add more water and throw in a little thyme and a leaf or two of bay;
      let it cook for one hour and pass it through a sieve. Melt some butter in
      a pan and thicken it with flour; put your vinegar to it and more water if
      you think it necessary; stir in salt and pepper and the yolks of two eggs
      or more, according to the quantity that you wish to make. Let it get
      thick, and just as you take it off the fire add a sprinkle of chopped
      parsley and a pat of butter. This is a useful sauce and it well repays the
      trouble.
    </p>
    <p>
      [<i>Mme. Spinette</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0087" id="link2H_4_0087"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      MUSLIN SAUCE
    </h2>
    <p>
      Melt a piece of butter the size of an egg, sprinkle and stir in some
      flour, adding water if it becomes too thick. Keep stirring over the fire
      for five minutes, and, still stirring, add pepper and salt and the yolks
      of two eggs. You may add the yolks of three or four eggs if you wish for a
      rich sauce. The last item is the juice of a lemon to your taste. This is a
      very popular addition to meat.
    </p>
    <p>
      [<i>Mme. Spinette</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0088" id="link2H_4_0088"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      SAUCE BORDELAISE
    </h2>
    <p>
      Two shallots, ten tarragon leaves all chopped, are put into a very small
      saucepan. Add a large glass of claret, a dessert-spoonful of butter, and
      let it all reduce together. Add salt, pepper, three dessert-spoonfuls of
      demi-glaze, let it come to the boil, and stir in two dessert-spoonfuls of
      butter. [<i>Georges Goffaux</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0089" id="link2H_4_0089"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      POOR MAN'S SAUCE
    </h2>
    <p>
      Even a piece of meat of poor quality is much liked if it has the following
      sauce poured over it when served. Put a little milk, say a cupful, in a
      saucepan, with salt and pepper; let it heat. Chop up a handful of shallots
      and a quarter as much of parsley that is well washed. Throw them into the
      milk; let it boil, and when the shallots are tender the sauce is ready. If
      you have no milk, use water; but in that case let it be strongly flavored
      with vinegar.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0090" id="link2H_4_0090"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      THE GOOD WIFE'S SAUCE
    </h2>
    <p>
      This sauce is indispensable to any one who wishes to use up slices of cold
      mutton. Trim your slices, take away skin and fat and pour on them the
      following cold sauce. Hard-boil three eggs, let them get cold. Crumble the
      yolks in a cup, adding slowly a tablespoonful of oil, salt, pepper, a
      little mustard, a teaspoonful of vinegar; then chop the whites of egg,
      with a scrap of onion, and if you have them, some capers. Mix all together
      and pour it over the cold meat.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0091" id="link2H_4_0091"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CREAM SAUCE
    </h2>
    <p>
      Roll a lump of butter in flour, put it in a pan on the fire, and as it
      melts add pepper and salt. Stir it, and as it thickens add a little milk;
      let it simmer and keep on stirring it. You will never get a good white
      sauce unless you season it well and let it simmer for a quarter of an
      hour. Strain it, heat it again, and serve it for fish, potatoes, chicken.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0092" id="link2H_4_0092"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      SAUCE MAÎTRE D'HÔTEL
    </h2>
    <p>
      Every one likes this sauce for either meat or fish. In a double saucepan
      melt a lump of butter, flavor it with salt, pepper, some minced parsley
      that you had first rubbed on a raw slice of onion, and some lemon-juice.
      Use vinegar instead of the lemon if you wish, but do not forget that it
      does not require so much vinegar. Mix it with a fork and serve it warm; do
      not let it bubble.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0093" id="link2H_4_0093"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      SAUCE AU DIABLE
    </h2>
    <h3>
      (For cold meats)
    </h3>
    <p>
      Take a shallot or two, according to quantity of sauce needed, slice very
      finely, shred a little parsley, put both into the sauce-boat, with salt,
      pepper, and mustard to taste; add oil and vinegar in proportion of one
      dessert-spoonful of vinegar to two table-spoonfuls of oil, till sufficient
      quantity.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0094" id="link2H_4_0094"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      FRICASSEE OF PIGEONS
    </h2>
    <p>
      Put your pieces of pigeon into a stew-pan in butter, and let it cook with
      the pigeons. Then add one carrot, two onions, two sprigs of parsley, a
      leaf of sage, five juniper berries, and a very little nutmeg. Stir it all
      for a few minutes, and then, and only then, add a half-cupful of water and
      Liebig, two rusks or dry biscuits in pieces, the juice of a lemon. Put it
      all on the side of the fire, cover the saucepan and let it cook gently for
      an hour and a half.
    </p>
    <p>
      [<i>Mme. Vandervalle</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0095" id="link2H_4_0095"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      HUNTER'S HARE
    </h2>
    <p>
      Cut the hare in pieces and cook it in the oven in butter, pepper and salt,
      turning it now and then so that it does not get dry. Then prepare Hunter's
      Sauce. Melt a bit of butter the size of an egg and add flour, letting it
      brown, fry in it plenty of chopped onions and shallots, adding tarragon
      vinegar, cayenne and pepper-corns; spice it highly with nutmeg, three
      cloves, a sprig of thyme and a couple of bay-leaves. Chop up the hare
      liver, put it in the sauce and pass all through the sieve. Pour the sauce
      over the hare and add a good glass of claret, or, for English tastes, of
      port wine. If the sauce is too thin, thicken it with flour, and serve all
      together.
    </p>
    <p>
      [<i>Mme. Spinette</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0096" id="link2H_4_0096"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      FLEMISH RABBIT
    </h2>
    <p>
      Cut the rabbit into neat pieces. Put them into a deep frying-pan and toss
      them in butter, so that each piece is well browned without burning the
      butter. Take them out of the pan and in the same butter cook six shallots
      (finely minced) till they are brown. Then return the rabbit to the pan,
      seasoning all with salt and pepper, adding as well three bay-leaves, two
      cloves, and two white peppers. If you have any gravy, add a pint of it,
      but in default of gravy add the same quantity of Bovril and water. Place
      on the fire till it boils, then draw it to the side and let it cook there
      gently for three-quarters of an hour. Just when it is nearly done, add a
      little vinegar, more or less according to your taste. This is served with
      boiled and well-drained potatoes. If the sauce is not thick enough, add to
      it a little flour which has been first mixed with some cold water.
    </p>
    <p>
      [<i>Georges Kerckeert</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0097" id="link2H_4_0097"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      ROAST KID WITH VENISON SAUCE
    </h2>
    <p>
      This dish is very excellent with mutton instead of kid; the meat tastes
      like venison if this recipe is followed:
    </p>
    <p>
      Put the meat, say a shoulder of mutton, to soak in a bottle of red wine,
      with a sliced carrot, thyme, bay-leaves (4), six cloves, fifteen
      peppercorns and a teaspoonful of vinegar, for two hours. Then bring the
      liquor to the boil and just before it is boiling pour it over and over the
      meat. Do this pouring over of hot liquor for two days. Then put the meat
      in the oven with butter, pepper, and salt, till it is cooked.
    </p>
    <p>
      Sauce: Brown some onions in butter and pour in your liquor, but without
      the carrot. Let it simmer for three-quarters of an hour, and pour it
      through a sieve. Roll a nut of butter in flour and add little by little
      the liquor you have from the meat, then a coffee-spoonful of meat extract
      and two lumps of sugar. This sauce ought to be quite thick. It is served
      with the meat. [<i>Mme. Vandervalle</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0098" id="link2H_4_0098"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      BAKED RABBIT
    </h2>
    <p>
      Fry the pieces of rabbit, adding three onions, two medium potatoes, half a
      glass of beer, a little water or stock, pepper and salt. Let it all bake
      gently in an earthenware pot for two hours, and then thicken the same with
      flour. It is an improvement to add when it is being cooked two cloves, two
      bay-leaves, a pinch of nutmeg, and any fresh herbs, such as thyme,
      parsley, mint.
    </p>
    <p>
      [<i>Mme. E. Maes</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0099" id="link2H_4_0099"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CHICKEN À LA MAX
    </h2>
    <p>
      Chop up some cold chicken into small squares, mix with a thick white
      sauce, and let it heat. Put it on a hot dish and cover with fried onions.
      Put chipped potatoes at the ends of the dish and a boiled chicory at
      either side. This excellent dish has received distinction also from its
      name, that of the heroic and ingenious burgomaster of Brussels.
    </p>
    <p>
      [<i>M. Stuart</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0100" id="link2H_4_0100"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      RABBIT À LA BORDELAISE
    </h2>
    <p>
      Cut a rabbit into joints, cover with vinegar, chop finely two small
      onions, thyme, pepper, and salt, and a little grated nutmeg; let all soak
      for twenty-four hours.
    </p>
    <p>
      Take out the joints and brown gently in a little dripping; when all are
      nicely browned take one cupful of the marmalade and stew till tender one
      and a half to two hours. When ready, strain off the sauce, thicken nicely
      with flour, dish the rabbit, and pour over the sauce.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0101" id="link2H_4_0101"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      LAEKEN RABBIT
    </h2>
    <p>
      Take a medium-sized rabbit, and have it prepared and cut into joints. Put
      the pieces to soak for forty-eight hours in vinegar, enough to cover them,
      with a sprinkle of fresh thyme in it and a small onion sliced finely.
      After forty-eight hours, put one-quarter pound of fat bacon, sliced, in a
      pan to melt, and when it has melted, take out any bits that remain, and
      add to the melted bacon a bit of butter as big as an egg, which let melt
      till it froths; secondly, sprinkle in a dessert-spoonful of flour. Stir it
      over the fire, mixing well till the sauce becomes brown, and then put in
      your marinaded pieces of rabbit. Add pepper and salt and cook till each
      piece is well colored on each side. When they are well colored, add then
      the bunch of thyme, the sliced onion and half the vinegar that you used
      for soaking; three bay-leaves, one dozen dried and dry prunes, five lumps
      of sugar, half a pint of water. Cover closely and let it simmer for two
      hours and a half.
    </p>
    <p>
      [<i>A Belgian at Droitwich</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0102" id="link2H_4_0102"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      RABBIT
    </h2>
    <p>
      Put the back and the hind legs of one or two rabbits in an oven, covering
      the same first with a layer of butter (half inch thick) and then with a
      layer of French mustard, pepper and salt. Roast by a good fire for one
      hour, baste often with the juice from the meat and the gravy.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0103" id="link2H_4_0103"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      HARE
    </h2>
    <p>
      To be put in a pan in the oven: sauce, butter, and a quarter of a pint of
      cream, pepper, salt and some flour to thicken the sauce. Before the hare
      is put in the oven, cover it with a thin piece of bacon, which must be
      taken away before the hare is brought to table.
    </p>
    <p>
      [<i>Mdlle. Breakers</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0104" id="link2H_4_0104"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      RUM OMELETTE
    </h2>
    <p>
      This simple dish is much liked by gentlemen. Break five eggs in a basin,
      sweeten them with castor sugar, pour in a sherry glassful of rum. Beat
      them very hard till they froth. Put a bit of fresh butter in a shallow pan
      and pour in your eggs. Let it stay on the fire just three minutes and then
      slip it off on to a hot dish. Powder it with sugar, as you take it to the
      dining-room. At the dining-room door, set a light to a big spoonful of rum
      and pour it over the omelette just as you go in. It is almost impossible
      to light a glass of rum in a hurry, for your omelette, so use a kitchen
      spoon.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0105" id="link2H_4_0105"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      THE CHILDREN'S BIRTHDAY DISH
    </h2>
    <p>
      Boil up a quart of milk, sweeten it with nearly half a pound of sugar, and
      flavor with vanilla. Let it get cold. Beat up six eggs, both yolks and
      whites, mix them with the milk, put it all in a fireproof dish and cook
      very gently. Cover the top before you serve it with ratafia biscuits.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0106" id="link2H_4_0106"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      A FRANGIPANI
    </h2>
    <p>
      Put your saucepan on the table and break in it two eggs. Mix these with
      two dessertspoonfuls of flour. Add a pint of milk, and put it on the fire,
      stirring always one way. Let it cook for a quarter of an hour, stirring
      with one hand, while with the other sprinkle in powdered sugar and ground
      almonds. Turn out to get cold, and cut in squares.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0107" id="link2H_4_0107"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      APRICOT SOUFFLÉ
    </h2>
    <p>
      This is good enough even for an English "dinner-party." Beat the whites of
      six eggs stiffly. Take four dessert-spoonfuls of apricot jam, or an equal
      quantity of those dried apricots that have been soaked and stewed to a
      purée. If you use jam, you need not add sugar. If you use the dried
      apricots, add sugar to sweeten. Butter a dish at the bottom, and when you
      have well mixed with a fork the beaten whites and the apricot, put it in a
      pyramid on the dish and bake for fifteen minutes in a moderate oven.
      Powder with sugar.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0108" id="link2H_4_0108"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      STEWED PRUNES
    </h2>
    <p>
      Prunes are very good done this way. Take a pound of prunes, soak them
      twenty-four hours in water. Put them on the fire in a cupful of water and
      half a bottle of light red wine, quarter of a pound of sugar and, if you
      like it, a pinch of cinnamon or mixed spice. Let it all stew till the
      liquor is much reduced and the prunes are well flavored. Let them get
      cold, and serve them in a glass dish with whipped cream.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0109" id="link2H_4_0109"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CHOCOLATE CREAM
    </h2>
    <p>
      Take the whites of six eggs and beat them stiff, doing first one and then
      another, adding to them three soup-spoonfuls of powdered sugar and three
      sticks of chocolate that you have grated. If you have powdered chocolate
      by you, use that, and taste the mixture to judge when it is well flavored.
      Mix it all well in a cool place. To do this dish successfully, make it
      just before you wish to serve it.
    </p>
    <p>
      [<i>Mdlle. Lust, of Brussels</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0110" id="link2H_4_0110"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      SEMOLINA SOUFFLÉ
    </h2>
    <p>
      Boil up two pints of milk and fifteen lumps of sugar with a bit of
      vanilla. Add three soup-spoonfuls of semolina, and let it boil for fifteen
      minutes, while you stir it. Take it from the fire, and add to it the yolks
      of two eggs and their whites that you have beaten stiffly. Put it in the
      oven for a quarter of an hour, and serve it hot.
    </p>
    <p>
      [<i>Mdlle. Lust, of Brussels</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0111" id="link2H_4_0111"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      SNOWY MOUNTAINS
    </h2>
    <p>
      Butter six circular rusks, and put on them a layer of jam. Beat the whites
      of three eggs and place them on the rusks in the shape of a pyramide. Put
      them in the oven and color a little. They must be served hot.
    </p>
    <p>
      [<i>Mdlle. Lust, of Brussels</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0112" id="link2H_4_0112"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      RICHELIEU RICE
    </h2>
    <p>
      Put three soup-spoonfuls of Carolina rice to swell in a little water, with
      a pat of butter. When the rice has absorbed all the water, add a pint of
      milk, sugar to sweeten, a few raisins, some chopped orange-peel, and some
      crystallized cherries, or any other preserved fruit. Put all on the fire,
      and when the mixture is cooked the rice ought to be creamy. Add the yolk
      of an egg, stir it well, and pour all into a mold. Put it to cool. Turn it
      out, and serve it with the following sauce, which must be poured on the
      shape.
    </p>
    <p>
      A pint of milk, sugar, and vanilla; let it boil. Stir a soup-spoonful of
      cornflour in water till it is smooth, mix it with the boiling milk, let it
      boil while stirring it for a few minutes, take it from the fire, add the
      yolk of an egg, and pour it on the rice shape. Serve when cold.
    </p>
    <p>
      [<i>Mdlle. Lust, of Brussels</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0113" id="link2H_4_0113"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      EXCELLENT PASTE FOR PASTRY
    </h2>
    <p>
      Equal quantities of butter and flour, well mixed in a little beer; add
      also a pinch of salt. Make this paste the day before you require it; it is
      good for little patties and tarts.
    </p>
    <p>
      [<i>Mdlle. Le Kent</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0114" id="link2H_4_0114"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CHOCOLATE CREAM
    </h2>
    <h3>
      (No. 2)
    </h3>
    <p>
      Melt four penny tablets of chocolate in hot milk until it is liquid and
      without lumps. Boil up a pint of milk with a stick of vanilla, a big lump
      of butter (size of a walnut) and ten lumps of sugar. When this boils, add
      the chocolate and keep stirring continually. Then take the yolks of three
      eggs and well beat them; it is better to have these beaten before, so as
      not to interfere with the stirring of your mixture. Add your three yolks
      and keep on stirring, always in the same way. Then pour the mixture into a
      mold that has been rinsed out in very cold water, and let it stand in a
      cool place till set.
    </p>
    <p>
      [<i>Mrs. Emelie Jones</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0115" id="link2H_4_0115"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      BELGIAN GINGERBREAD
    </h2>
    <p>
      1/2 pound cornflour 1/4 pound butter 1/4 pound white sugar 1 or 2 eggs 1/2
      ounce ginger powder.
    </p>
    <p>
      Work all the ingredients together on a marble slab, to get the paste all
      of the same consistency. Make it into balls as big as walnuts, flattening
      them slightly before putting them into the oven. This sort of gingerbread
      keeps very well.
    </p>
    <p>
      [<i>L. L. B. d'Anvers</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0116" id="link2H_4_0116"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      APPLE FRITTERS
    </h2>
    <p>
      Put half pound of flour in a deep dish and work it with beer, beating it
      well till there are no lumps left. Make it into a paste that is not very
      liquid. Peel and core some good apples, cut them into rounds, put them in
      the paste so that each one is well covered with it. Have a pan of boiling
      fat and throw in the apple slices for two minutes. They ought to be golden
      by then, if that fat has been hot enough. Serve them dusted with powdered
      sugar and the juice of half a lemon squeezed on them.
    </p>
    <p>
      [<i>Mme. Delahaye</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0117" id="link2H_4_0117"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      FOUR QUARTERS
    </h2>
    <p>
      Weigh four very fresh eggs and put them in an earthenware dish. Add
      successively, sieved flour, fine sugar, and fresh butter, each one of
      these items being of the same weight of the eggs—hence the name:
      Four Quarters. With a wooden spoon, work these four ingredients, then let
      them rest for five minutes. Turn it all into a buttered mold and let it
      cook for five quarters of an hour in a gentle oven or in a double
      saucepan. Turn it out, and eat it either cold or hot and with fruit.
    </p>
    <p>
      [<i>Georges Kerckaert</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0118" id="link2H_4_0118"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      SAFFRON RICE
    </h2>
    <p>
      Wash the rice in cold water, heat it in a little water and add a dust of
      salt. Flavor some milk (enough to cover the rice) with vanilla, and pour
      it on the rice. Let it cook in the oven for an hour and a quarter. Take it
      from the fire, and stir in the yolks only of two eggs, or of one only, if
      wished. Sweeten the whole with sugar, and color it with a little saffron.
      Turn it out, and let it get very cold.
    </p>
    <p>
      [<i>Paquerette</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0119" id="link2H_4_0119"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      SEMOLINA FRITTERS
    </h2>
    <p>
      Quarter pound semolina, one and a half pints of milk, three eggs. Put on
      the milk, and, as soon as it is boiling, drop the semolina in, in a
      shower. Let it boil for a few minutes, stirring continually. Then add the
      yolks of three eggs, and then the whites, which you have already beaten
      stiff. Pour all on a dish, and cool. Have some boiling lard (it is boiling
      when it ceases to bubble), and throw into it spoonsful of the mixture.
      When they are fried golden, take them out, drain them a moment, and
      sprinkle on some white sugar.
    </p>
    <p>
      [<i>Mme. Segers</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0120" id="link2H_4_0120"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      SPECULOOS
    </h2>
    <h3>
      (A Brussels recipe)
    </h3>
    <p>
      Pound down half pound flour, four ounces brown sugar, three and a half
      ounces butter, a pinch of nutmeg, and the same of mace and cinnamon in
      powder. Add, as well, a pinch of bicarbonate of soda. Make the paste into
      a ball, and cover it with a fine linen or muslin cloth, and leave it till
      the following day. If you have no molds to press it in, cut it into
      diamonds or different shapes, and cook them in the oven on buttered trays.
      I believe waffle irons can be bought in London.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0121" id="link2H_4_0121"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      GAUFRES FROM BRUSSELS
    </h2>
    <p>
      Mix in an earthern bowl half a pint of flour, five yolks of eggs, a
      coffee-spoonful of castor sugar, half pint of milk (fresh), adding a pinch
      of salt and of vanilla; then two ounces butter melted over hot water. Then
      beat up the whites of four eggs very stiffly, and add them. Butter a
      baking-tin or sheet (since English households have not got a gaufre-iron,
      which is double and closes up), and pour in your mixture, spreading it
      over the sheet. When the gaufre is nicely yellowed, take it out and powder
      it with sugar. But to render this recipe absolutely successful, the
      correct implement is necessary.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0122" id="link2H_4_0122"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      RICE À LA CONDE
    </h2>
    <p>
      Simmer the rice in milk till it is tender, sweeten it, and add, for a
      medium-sized mold, the yolks of two eggs. Let it thicken a little, and
      stir in pieces of pineapple. Pour it into a mold, and let it cool. Turn it
      out when it has well set, and decorate with crystallized fruits. Pour
      round it a thin apricot syrup.
    </p>
    <p>
      [<i>Mme. Spinette</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0123" id="link2H_4_0123"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      PAINS PERDUS
    </h2>
    <h3>
      (Lost bread)
    </h3>
    <p>
      Make a mixture of milk and raw eggs, enough to soak up in six rusks.
      Flavor it with a little mace or cinnamon. Put some butter in a pan and put
      the rusks in it to fry. Let them color a good brown, and serve them hot
      with sugar dusted over them.
    </p>
    <p>
      [<i>Mme. Spinette</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0124" id="link2H_4_0124"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      FRUIT FRITTERS
    </h2>
    <p>
      Peel some apples, take out the core and cut them in slices, powder them on
      each side with sugar. You can use also pears, melons, or bananas. Make a
      batter with flour, milk and eggs, beating well the whites; a glass of rum
      and sugar to sweeten it. Put your lard on to heat, and when the blue steam
      rises roll your fruit slices in the batter and throw them into the lard.
      When they are golden, serve them with powdered sugar.
    </p>
    <p>
      [<i>Mme. Spinette</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0125" id="link2H_4_0125"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      MOCHA CAKE
    </h2>
    <p>
      Take half a pound of fresh butter, four ounces of powdered sugar, and work
      them well together. When they are well mixed, add the yolks of four eggs,
      each one separately, and the whites of two. When the mixture is thoroughly
      well done, add, drop by drop, some boiling coffee essence to your taste.
      Butter a mold and line it with small sponge biscuits, and fill it with
      alternate layers of the cream and of biscuits. Put it for the night in the
      cellar before you serve it the following day. You can replace the essence
      of coffee by some chocolate that has been melted over hot water.
    </p>
    <p>
      [<i>Mme. Spinette</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0126" id="link2H_4_0126"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      VANILLA CREAM
    </h2>
    <p>
      Sweeten well half a pint of milk and flavor it with vanilla. Put it to
      boil. Mix in a dish the yolks of four eggs with a little cornflour. When
      the milk boils, pour it very slowly over the eggs, mixing it well. Return
      it all to the pan and let it get thick without bringing it to the boil.
      Add some chopped almonds, and turn the mixture into a mold to cool.
    </p>
    <p>
      [<i>Mme. Spinette</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0127" id="link2H_4_0127"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      RUM CREAM
    </h2>
    <p>
      Take sponge biscuits and arrange them on a dish, joining each to the other
      with jam. (You can make a square or a circle or a sort of hollow tower.)
      Pour your rum over them till they are well soaked. Then pour over them, or
      into the middle of the biscuits, a vanilla cream like the foregoing
      recipe, but let it be nearly cold before you use it. Decorate the top with
      the whites of four eggs sweetened and beaten, or use fresh cream in the
      same way.
    </p>
    <p>
      [<i>Mme. Spinette</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0128" id="link2H_4_0128"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      PINEAPPLE À L'ANVERS
    </h2>
    <p>
      Take some slices of pineapple, and cut off the brown spots at the edges.
      Steep them for three hours in a plateful of weak kirsch, or maraschino,
      that is slightly warmed. Cut some slices of plain cake of equal thickness,
      and glaze them. This is done by sprinkling sugar over the slices and
      placing them in a gentle oven. The sugar melts and leaves the slices <i>glacés</i>.
      Arrange the slices in a circle, alternating pineapple and cake, and pour
      over the latter an apricot marmalade thinned with kirsch or other liqueur.
      This dish looks very nice, and if whipped cream can be added it is
      excellent.
    </p>
    <p>
      [<i>L. L. B. Anvers</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0129" id="link2H_4_0129"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      POUDING AUX POMMES
    </h2>
    <p>
      Take a pound of apples and peel them. Cook them, and rub them, when soft,
      through a sieve to make them into a purée. Sweeten it well, and scent it
      with a scrap of vanilla; then let it get cold. Beat up three eggs, both
      whites and yolks, and mix them into your cold compôte, and put all in a
      dish that will stand the heat of the oven. Then place on the top a bit of
      butter the size of a filbert and powder all over with white sugar. Place
      the dish in an oven with a gentle heat for half-an-hour, watching how it
      cooks. This dish can be eaten hot or cold.
    </p>
    <p>
      [<i>E. Defouck</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0130" id="link2H_4_0130"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      SOUFFLÉ AU CHOCOLAT
    </h2>
    <p>
      Melt two tablets of chocolate (Menier) in a dessert-spoonful of water over
      heat, stirring till the chocolate is well wetted and very thick. Then
      prepare some feculina flour in the following way: Take for five or six
      persons nearly a pint of milk. Sweeten it well with sugar; take two
      dessert-spoonfuls of feculina. Boil the sweetened milk, flavoring it with
      a few drops of vanilla essence. When it is boiled, take it from the fire,
      and let it get cold, mixing in the flour by adding it slowly so as not to
      make lumps. Put it back on a brisk fire and stir till it thickens; add
      then the melted chocolate, and when that is gently stirred in take off
      your pan, and again let it get cold. At the moment of cooking the soufflé,
      add three whites of eggs beaten stiff. Butter a deep fireproof dish, and
      pour in the mixture, only filling up half of the dish. Cook in the oven
      for fifteen minutes in a gentle heat, and serve immediately. A tablet of
      Chocolat Menier is a recognized weight.
    </p>
    <p>
      [<i>Gabrielle Janssens</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0131" id="link2H_4_0131"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      A NEW DISH OF APPLES
    </h2>
    <p>
      Take a pint of apple purée and add to it three well-beaten eggs, a taste
      of cinnamon if liked, quarter of a pound of melted butter and the same
      quantity of white powdered sugar. Mix all together and, taking a fireproof
      dish, put a little water in the bottom of it and then some fine
      breadcrumbs, sufficient to cover the bottom. Pour in your compôte, then,
      above that, a layer of fine breadcrumbs, and here and there a lump of
      fresh butter, which will prevent the breadcrumbs from burning. Cook for
      half-an-hour.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0132" id="link2H_4_0132"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      GOLDEN RICE
    </h2>
    <p>
      Put a quart of milk to boil, and, when boiling, add half a pound of good
      rice. When the rice is nearly cooked, add a pennyworth of saffron,
      stirring it in evenly. This is excellent, eaten cold with stewed quinces
      and cream.
    </p>
    <p>
      [<i>V. Verachtert</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0133" id="link2H_4_0133"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      BANANA COMPÔTE
    </h2>
    <p>
      Divide the bananas in regular pieces; arrange them in slices on your
      compôte dish, one slice leaning against the other in a circle. Sprinkle
      them with sugar. Squeeze the juice of an orange and of half a lemon—this
      would be sufficient for six bananas—and pour it over the bananas.
      Cover the dish and leave it for two hours in a cold place. A mold of
      cornflour or of ground rice may be eaten with this.
    </p>
    <p>
      [<i>Mme. Gabrielle Janssens</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0134" id="link2H_4_0134"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      RIZ CONDE
    </h2>
    <p>
      For one and one-half pints of milk half a breakfast-cupful of rice. Let it
      boil with sugar and vanilla; strain the whole. Add one-half pint of cream,
      well beaten, five leaves of gelatine (melted). Mix the whole and pour in a
      mold which has been wet. When turned out of the mold, put apricots or
      other fruit on the top. Pour the juice over all.
    </p>
    <p>
      [<i>Mlle. Breakers</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0135" id="link2H_4_0135"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CHOCOLATE CREAM
    </h2>
    <p>
      10 leaves of gelatine, well melted and sifted. 1 pint cream, <i>well
      beaten</i>. 3-1/2 sticks of chocolate melted with a little milk.
    </p>
    <p>
      Mix all the ingredients together and put them in a mold which has been
      previously wet.
    </p>
    <p>
      [<i>Mlle. Breakers</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0136" id="link2H_4_0136"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      KIDNEY SOUFFLÉ
    </h2>
    <p>
      Mince finely a veal kidney and add one-half pound of minced veal. Make a
      brown sauce of flour and butter, and add the meat to it. Let it cool a
      little, and add three well-beaten eggs, with a teaspoonful of rasped
      Gruyère. Butter a mold, and sprinkle the inside with breadcrumbs, and fill
      it with the mince. Leave it for three quarters of an hour in the oven, or
      for an hour and a half in the double saucepan of boiling water. Turn it
      out of the mold and serve with either a tomato or a mushroom sauce.
    </p>
    <p>
      [<i>L. L. B. (d'Anvers)</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0137" id="link2H_4_0137"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      BAKED SOUFFLE
    </h2>
    <p>
      Three eggs, two table-spoonfuls of powdered sugar and a thimbleful of
      cornflour or feculina flour. The original recipe gives also one packet of
      vanilla sugar, but as this may be difficult to get in England it will be
      easier to add a few drops of vanilla essence when mixing. Mix the yolks of
      eggs with the sugar for ten minutes, then add the whites, stiffly beaten,
      stirring in very lightly, so as to let as much air as possible remain in
      the mixture; sprinkle in the flour. Take a fireproof dish, and butter it,
      and pour in the mixture, which place in a gentle oven for a quarter of an
      hour. It is better to practice this recipe at lest once before you prepare
      it at a dinner, on account of the baking.
    </p>
    <p>
      [<i>L. Verhaeghe.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0138" id="link2H_4_0138"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      PEASANTS' EGGS
    </h2>
    <p>
      For six people put on the fire two handfuls of sorrel, reduce it to a
      puree, and add two dessertspoonfuls of cream, a lump of butter the size of
      a pigeon's egg, pepper, salt. Take six hard-boiled eggs and, crumbling out
      the yolks, add them to the sorrel puree. Place the whites (which you
      should have cut longways) on a hot dish, and pour over them the puree of
      sorrel; sprinkle the top with breadcrumbs, and put bits of butter on it
      also. Place in the oven for ten minutes, and serve garnished with
      tomatoes.
    </p>
    <p>
      [<i>Mlle. A. Demeulemeester.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0139" id="link2H_4_0139"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      TWO RECIPES FOR TOMATOES AND EGGS
    </h2>
    <p>
      Take some good tomatoes, but not too ripe. Cut them down from top to
      bottom, take out the pulp, and in each half tomato put half a hard-boiled
      egg. Arrange them on a dish, and pour round them a good mayonnaise, to
      which you have added some chopped parsley.
    </p>
    <p>
      Take some tomatoes not too ripe, and cut them in half horizontally. Take
      out the pulp, so that you have two half-cases from each tomato. Break an
      egg into each tomato and sprinkle it well with cheese. Place them all in
      the oven, till the eggs are set, and decorate with sprigs of parsley.
    </p>
    <p>
      [Mlle. A. Demeulemeester.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0140" id="link2H_4_0140"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      TOMATOES AND EGGS
    </h2>
    <p>
      Hard-boil some eggs and, while they are cooking, fry a large square slice
      of bread in butter to make a large crouton. Peel the eggs when they have
      been in boiling water for ten minutes. Pile them on the crouton, and have
      ready a tomato sauce to pour over.
    </p>
    <p>
      Tomato Sauce: Gently stew two pounds of tomatoes and pass them through a
      sieve, return them to the pan and stir in a mustard-spoonful of mustard, a
      teaspoonful of vinegar, salt and pepper; heat well; and, if too thin,
      thicken it with flour to the right consistency.
    </p>
    <p>
      [<i>Mme. van Praet.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0141" id="link2H_4_0141"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      MUSHROOM OMELETTE
    </h2>
    <p>
      Toss the sliced mushrooms in butter, adding, if you wish, a little
      mushroom ketchup. Break the eggs in a pan and beat them lightly together,
      and cook for three minutes over a good fire. Slip the omelette on a hot
      dish, spread with butter.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0142" id="link2H_4_0142"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      ASPARAGUS OMELETTE
    </h2>
    <p>
      This is made quite differently. Cook the asparagus-tops in salt and water
      and drain them. Roll them in a little bechamel sauce. Break your eggs into
      the pan into which you have put a little butter; stir them with a fork in
      your left hand, adding salt and pepper with your right. This will only
      take a minute. Add the asparagus-tops in the thick sauce; this will take
      another minute. Roll or fold up the omelette and slip it on a hot buttered
      dish.
    </p>
    <p>
      [<i>Mme. van Praet.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0143" id="link2H_4_0143"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      STUFFED EGGS
    </h2>
    <p>
      Hard-boil your eggs, allowing half an egg for each person. Take out the
      yolk. While they are boiling and afterwards cooling in water, make a small
      quantity of mayonnaise sauce. Peel the eggs, cut them through lengthways,
      and take out the yolks. Crumble these with a little chopped herbs, and add
      the mayonnaise. Fill the eggs with this mixture, and place them in a dish
      with chopped lettuce round it, to which you may add a little more of the
      sauce.
    </p>
    <p>
      [<i>Mme. van Marcke de Lunessen</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0144" id="link2H_4_0144"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      POACHED EGGS, TOMATO SAUCE
    </h2>
    <p>
      Make some rounds of toast and butter them; place on each a slice of tongue
      or of ham. Keep these hot, and poach as many eggs as you require. Slip
      each egg on the toasts, and cover them quickly with a highly seasoned
      tomato sauce.
    </p>
    <p>
      [<i>Mme. van Marcke de Lunessen</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0145" id="link2H_4_0145"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      EGGS AND MUSHROOMS
    </h2>
    <p>
      Pick over half a pound of mushrooms, cut them in small pieces like dice,
      and put them to stew in the oven with plenty of butter, pepper, and salt.
      Make a thick white sauce, and you may add to it the juice from the
      mushrooms when they are cooked; then stir in the mushrooms. Take three
      hard-boiled eggs, and separate yolks from whites. Put into a shallow
      vegetable-dish the whites cut up in small pieces, pour over them the
      bechamel with the mushrooms, and finish up by sprinkling over the top the
      hard-boiled yolks, which you have crumbled up with a fork.
    </p>
    <p>
      [<i>Mme. Braconnière</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0146" id="link2H_4_0146"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      BELGIAN EGGS
    </h2>
    <p>
      Make some scrambled eggs, and place them on a very hot dish, and pour
      round them a thick tomato sauce. Decorate the dish quickly with thick
      rounds of tomato.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0147" id="link2H_4_0147"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      EGGS À LA RIBEAUCOURT
    </h2>
    <p>
      Butter some little paper cases, and let them dry in the oven. Put into
      each one a pat of butter and let it melt lightly. Break an egg into each
      case, taking care not to break the yolk, and put a bit of butter on each
      yolk. Place in a quick oven till the whites are half set. At the moment of
      serving take them out, and have ready some minced tongue or ham, to
      sprinkle on them, and decorate with a big bit of truffle.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0148" id="link2H_4_0148"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      TO USE UP REMAINS OF MEAT
    </h2>
    <p>
      Cut in slices the remains of any cold meat, such as pork, beef, veal, ham,
      or mutton. Melt in a pan a bit of salt butter the size of a walnut, and
      put in it an onion cut into fine slices; let it get brown in the hot
      butter. In another pan put a larger piece of butter rolled in a
      soup-spoonful of flour; add to it the onion and butter, and add enough
      water to prevent the sauce from getting very thick. Add, if you wish it, a
      teaspoonful of meat-extract and a pinch of salt. Have ready some mashed
      potatoes, but let them be very light. Place the slices of meat in a
      fireproof dish, pour the sauce on them, then the mashed potatoes, and put
      the dish in the oven, all well heated through. This is called in Belgium "<i>un
      philosophe</i>."
    </p>
    <p>
      [<i>Paquerette</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0149" id="link2H_4_0149"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      VEAL WITH ONIONS
    </h2>
    <p>
      Take a lump of butter the size of an egg, and let it color in a saucepan.
      Slice some onions and fry them in another pan. When fried, add them to the
      butter with some sliced carrots, a few small onions, and your pieces of
      veal, salt, and pepper. Add a small quantity of water, and close the lid
      on the saucepan. When the meat is tender, you can thicken the sauce with a
      little flour. This is a good way to use veal that is hard, or parts that
      are not the best cuts.
    </p>
    <p>
      [<i>Paquerette</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0150" id="link2H_4_0150"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      VEAL CAKE
    </h2>
    <p>
      Mince very finely three pounds of raw veal and one-fourth pound of pork.
      It is better to do this at home than to have it done at the butcher's. Put
      two slices of bread to soak in milk, add two yolks of eggs and the whites,
      pepper and salt. Mix it well, working it for ten minutes. Then let it rest
      for half-an-hour. Put it in a small stewpan, add a lump of butter the size
      of a pigeon's egg, and put it in the oven. It will be ready to serve when
      the juice has ceased to run out.
    </p>
    <p>
      [<i>Paquerette</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0151" id="link2H_4_0151"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      TO USE UP COLD MEAT
    </h2>
    <p>
      Take a fresh celery, wash it well, and remove the green leaves. Let it
      boil till half-cooked in salted water. Drain it on a sieve, and then cut
      it lengthways, and place minced meat of any kind, well seasoned, between
      the two pieces. Tie them together with a thread and let them cook again
      for a quarter of an hour, this time either in the same water and gently
      simmered, or in the oven in a well-buttered dish. Other people, to avoid
      the trouble of tying the two halves, spread the mince on each half and
      cook it in the oven, laid flat in a fireproof dish. In this case put a
      good lump of butter on each portion of mince.
    </p>
    <p>
      [<i>L. Verhaeghe.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0152" id="link2H_4_0152"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      FLEMISH CARBONADE
    </h2>
    <p>
      Put two onions to color in butter or in hot fat. Then add to them the
      beef, which you have cut into pieces the size of a small cake. Let it cook
      for a few minutes, then add pepper, salt, a carrot sliced, and enough
      water to allow the meat to cook gently by the side of the fire, allowing
      one and one-half hours for one and one-half pounds of meat. Ten minutes
      before serving add to the sauce a little meat-juice or Liebig. You may at
      the same time, if it is wished, cook potatoes with the meat for about
      twenty minutes. Serve it all in a large dish, the meat in the center and
      the potatoes round. The sauce is served separately, and without being
      passed through the sieve.
    </p>
    <p>
      [<i>L. Verhaeghe.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0153" id="link2H_4_0153"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      A USE FOR COLD MUTTON
    </h2>
    <p>
      Cut the mutton into neat pieces, take away all fat and skin. Fry in butter
      and add all sorts of vegetables in dice, with thyme, bay-leaves, and
      parsley. Let all this stew very gently for two hours; you must add more
      stock or water to prevent it getting dry. Keep the lid of the pan on and,
      half-an-hour before serving, put in peeled potatoes. This dish is served
      very liquid.
    </p>
    <p>
      [<i>Mme. Spinette</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0154" id="link2H_4_0154"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      FLEMISH CARBONADES
    </h2>
    <p>
      Take four pounds of beef—there is a cut near the neck that is
      suitable for this recipe. Cut the meat in small pieces (square) and fry
      them in a pan. In another pan put a piece of refined fat and fry in it
      five big onions that you have finely chopped. When these are well browned,
      add to them the meat, sprinkling in also pepper, salt, mixed herbs. Cover
      all with water, and let it cook for an hour with the lid on. After an
      hour's cooking, add half a glass of beer, a slice of crumb of bread with a
      light layer of mustard and three tablespoonfuls of best vinegar. Let it
      cook again for three quarters of an hour. If the sauce is not thick
      enough, add a little flour, taking care that it boils up again afterwards.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0155" id="link2H_4_0155"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      FISH
    </h2>
    <p>
      When there remains any cold fish, take away all skin and bones, mixing the
      flesh with salt, butter, pepper, and one or two raw eggs as you wish. Take
      some small fireproof cases and place in each some lemon-juice with a
      little melted butter and grated breadcrumbs. Bake the cases till the top
      of the fish is of a golden color.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0156" id="link2H_4_0156"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      REMAINS OF FISH
    </h2>
    <p>
      Make a good white sauce, add pepper, salt, and a little nutmeg and juice
      of a lemon. Add then your remains of fish and a few pickled shrimps. Fill
      some shells with it and sprinkle over the top a good powdering of grated
      Gruyère cheese. Lay a pat of butter in the middle of each shell and put
      them in the oven. When they are colored a good golden brown, serve them
      decorated with parsley.
    </p>
    <p>
      [<i>Mme. Lekent</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0157" id="link2H_4_0157"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      GOOD RISSOLES
    </h2>
    <p>
      Mince any cold meat, adding to a pound of it one-half pound of fresh lean
      pork, a chopped shallot and parsley, salt, pepper, a little nutmeg, and
      bind with an egg, both yolk and white. Form into balls, and dip them in
      flour, then color them in some butter, and when they are nicely browned
      pour into the butter a little stock or meat-juice and water. Let them
      gently cook in it for ten minutes, and serve.
    </p>
    <p>
      [<i>Mme. Lekent</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0158" id="link2H_4_0158"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CROQUETTES OF BOILED MEAT
    </h2>
    <p>
      I think that boiled meat when cold is often neglected as being tasteless,
      but, prepared as I will show you, it will deserve your approval.
    </p>
    <p>
      Mince your boiled meat and put it into a thick white sauce well-spiced
      with pepper, salt, and nutmeg, and let it remain for two hours. Then
      prepare your croquettes by rolling the mixture in white of egg and fine
      breadcrumbs. Put a piece of butter in the saucepan, sufficient to take all
      the croquettes, and let them brown in it for about ten minutes. A white
      sauce served with them is a good addition.
    </p>
    <p>
      [<i>Mlle. A. Demeulemeester</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0159" id="link2H_4_0159"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CARBONADES DONE WITH BEER
    </h2>
    <p>
      Cut the meat into slices that are thin rather than thick. Mince two big
      onions and fry them till brown; then fry the slices till they are colored
      on both sides. Pour on them first some beer, then a dash of vinegar,
      adding thyme, pepper, and salt, and throw in also a slice of crust of
      bread, which you have spread with mustard. Let this all simmer for three
      hours.
    </p>
    <p>
      [<i>Mme. Segur</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0160" id="link2H_4_0160"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      WALLOON ENTRÉE
    </h2>
    <p>
      Make some toasted bread, either cut in rounds or in squares, and butter
      them. Cut some slices of salt beef, or, better still, ham, and put them on
      top; spread the meat with a good layer of grated cheese, and over that
      place another piece of buttered toast of corresponding shape. Melt some
      butter in a small saucepan and fry the rounds till they are golden-brown.
    </p>
    <p>
      [<i>Mme. E. Maes</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0161" id="link2H_4_0161"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      SCRAPS OF MEAT
    </h2>
    <p>
      Your scraps of meat must be cut small or roughly minced; add to them a
      little sausage-meat, about a quarter as much, and a slice of white crumb
      bread that you have dipped in water or milk, and well drained. If eggs are
      not too dear, add two eggs, mixing them with the meat. Place the dish in
      the oven for half-an-hour—but it must be a slow oven—and take
      care that the meat does not become dry.
    </p>
    <p>
      [<i>V. Verachtert</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0162" id="link2H_4_0162"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      FRICADELLE
    </h2>
    <p>
      For one pound of minced pork take one and one-half pounds of minced veal;
      cut three slices of white bread the thickness of nearly an inch, and
      crumble them up; two raw eggs, pepper and salt. Mix it all well, and place
      it in the oven for half-an-hour. If you eat this hot, serve it with a
      gravy sauce. If you wish for a supper-dish, put salad round the meat.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0163" id="link2H_4_0163"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CHICORY AND HAM WITH CHEESE SAUCE
    </h2>
    <p>
      Cook the chicories gently in butter till they are done. Then take each
      one, and roll it in a slice of ham, and put them in a fireproof dish. Then
      make a very good white sauce of flour and butter and milk, adding cheese
      to flavor it strongly, and the yolk of an egg. Pour this sauce over the
      chicory, and place the dish in the oven. Let it turn brownish, and then
      serve it directly.
    </p>
    <p>
      [<i>Mme. Vandervalle</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0164" id="link2H_4_0164"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CROQUETTES OF VEAL
    </h2>
    <p>
      Make first of all a very thick white sauce of flour, milk, and butter, not
      forgetting also salt and pepper; when it is very thick add grated Gruyère
      cheese, in the proportion of a heaped teaspoonful of this to a
      breakfast-cupful of sauce. Take it off the fire, and stir in first of all
      the juice of a lemon, and then the yolk of an egg. Let it get cold. Then
      mince up finely your veal, or, indeed, any lean meat. Mix it well with the
      sauce, and make croquettes of it. Then roll each in the white of egg that
      you have left, and then in grated breadcrumbs, and fry in deep fat.
    </p>
    <p>
      [<i>Mme. Vandervalle</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0165" id="link2H_4_0165"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      ENTRÉE (CROQUE-MONSIEUR)
    </h2>
    <p>
      Cut out some rounds of crumb of bread, of equal size, with a tin cutter;
      or, failing that, with a wine-glass. Butter all the rounds and sprinkle
      them with grated cheese—for preference with Gruyère. On half the
      number of rounds place a bit of ham cut to the same size. Put a lump of
      butter the weight of egg into a pan, and fry with the rounds in it, till
      they become golden. When they are a nice color, place one round dressed
      with cheese on a round dressed with ham, so as to have the golden bread
      both above and below. Serve them very hot, and garnished with fried
      parsley.
    </p>
    <p>
      [<i>E. Defouck</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0166" id="link2H_4_0166"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      HOT-POT
    </h2>
    <p>
      Before putting in your meat, cook in the water a celery, four leeks, two
      onions, two turnips, two carrots; then add the meat, with pepper and salt,
      and stew gently for three hours. If you can put in a marrow-bone as well,
      that will give the soup a delicious flavor.
    </p>
    <p>
      [<i>V. Verachtert</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0167" id="link2H_4_0167"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      HOCHE POT
    </h2>
    <p>
      One pound of fresh pork, one pound rump (flank) of beef, one pound rump of
      veal, two onions, one celery, four leeks, two or three carrots, two or
      three turnips, according to the size, a few Brussels sprouts, five or six
      potatoes, according to the number of persons. Let the water boil before
      putting in the meat, and cut all the vegetables in cubes of the same size,
      like cubes of sugar. Let simmer only, for three hours; it is delicious and
      makes a dinner.
    </p>
    <p>
      [<i>V. Verachtert</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0168" id="link2H_4_0168"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      BOUCHÉES À LA REINE
    </h2>
    <p>
      Get some little cases from the pastry-cook of puff paste, which are to be
      filled with sweetbread cut in dice. It is a good plan to heat the cases
      before filling them.
    </p>
    <p>
      The filling mixture. Cook the sweetbreads in water with pepper and salt,
      till done, skin them and cut in dice. Prepare a good bechamel sauce,
      seasoned with the juice of a lemon, and add to it a few mushrooms that
      have been fried in butter. Heat the dice of sweetbread in this sauce and
      fill the cases with it. Put them back in the oven to get quite hot.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0169" id="link2H_4_0169"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      HOCHE POT OF GHENT
    </h2>
    <p>
      Clean two big carrots and cut them into small pieces, the same for two
      turnips, four leeks, two celeries, and a good green cabbage, only using
      the pale leaves. Wash all these vegetables well in running water, two or
      three times, and put them on the fire in three and one-half pints of
      water. Add salt, and let it cook for an hour. At the end of this time, add
      a good piece of pork weighing perhaps three pounds—for choice let it
      be cutlets. You can also add a pig's trotter. Let it cook for another
      hour, taking care that the meat remains below the water. At the end of
      that time, and half-an-hour before you wish to eat it, add potatoes enough
      to be three for each person. Watch the cooking so as to see that the
      potatoes do not stick, and finish the seasoning with pepper and salt.
    </p>
    <p>
      [<i>Georges Kerckaert</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0170" id="link2H_4_0170"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CARBONADE OF FLANDERS
    </h2>
    <p>
      Cut your beef into small neat pieces. Mince some onions finely, and for
      five or six people you would add two bay-leaves, two cloves, pepper, salt;
      simmer gently for three hours in water, and at the end of that time bind
      the sauce with cornflour. Some people like the sauce to be thickened
      instead with mustard.
    </p>
    <p>
      [<i>V. Verachtert.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0171" id="link2H_4_0171"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      HEADLESS SPARROWS
    </h2>
    <p>
      Take two pounds of beef, which must be lean and cut in thin slices. Cut
      your slices of beef in pieces of five inches by three. Put in the middle
      of each piece a little square of very fat bacon, a sprig of parsley,
      pepper and salt. Roll up the slices and tie them round with a thread so
      that the seasoning remains inside. Melt in a pan a lump of butter the size
      of a very big egg. Let it get brown and then, after rolling the beef in
      flour, put them in the butter. Let them cook thus for five minutes, add
      half a pint of water, and let them simmer for two hours. Fill up with
      water if it becomes too dry. Before serving, take great care to remove the
      threads.
    </p>
    <p>
      [<i>A Belgian at Droitwich.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0172" id="link2H_4_0172"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      MUTTON STEW
    </h2>
    <p>
      Take two pounds of mutton, the breast or one of the inferior parts will do
      as well as a prime piece. Put in an earthenware pan a lump of butter as
      big as an egg, and let it color. Cut the mutton in pieces and let them
      color in the butter, adding salt and pepper, a few onions or shallots.
      When all is colored, add at least a pound of turnips, cut in slices, with
      about a pint of water. Let it boil up till the turnips are tender. Then
      add two and one-half or three pounds of potatoes; salt and pepper these,
      but in moderation, if the meat has been already salted and peppered. Add
      some thyme and bay-leaves, and let them all cook very gently till the
      potatoes are tender. When these are cooked, take out the pieces of meat,
      mix the turnips and potatoes, so as to make a uniform mixture; then place
      the meat on the top of the mixture, and serve it. <i>N.B.</i> It is
      necessary to watch the cooking of this dish very carefully, so that you
      can add a little water whenever it becomes necessary, for if one leaves
      the preparation a little too dry it quickly burns.
    </p>
    <p>
      [<i>A Belgian at Droitwich.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0173" id="link2H_4_0173"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      HOCHE POT GANTOIS
    </h2>
    <h3>
      (For eight or nine persons)
    </h3>
    <p>
      Take one pound beef, one pound salt pork, and one pound mutton; cut into
      pieces about three inches by two, let it boil, and skim. Take two or three
      carrots, one large turnip, one large head of celery, three or four leeks,
      a good green cabbage, cut in four, the other vegetables cut into pieces of
      moderate size, not too small; put them in with the meat, and see that they
      are first covered by the water. Let it boil for three to four hours, and
      three quarters of an hour before dishing, add some potatoes cut in pieces.
    </p>
    <p>
      To dish: Place the meat in the center of a flat dish, and the vegetables
      around; serve the liquid in a soup-tureen. This dish should be eaten out
      of soup plates, as it is soup and meat course at one time.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0174" id="link2H_4_0174"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CHINESE CORKS
    </h2>
    <p>
      Make a thick white sauce, and when it has grown a little cold, add the
      yolk of one egg, and a few drops of lemon-juice. Sprinkle in a slice of
      stale bread, and enough grated cheese to flavor it strongly, and leave it
      to cool for two hours. Then shape into small pieces like corks, dip them
      into the beaten whites of your egg, and then into grated breadcrumbs. Have
      ready some hot fat, or lard, and fry the cheese-balls in it till they are
      golden.
    </p>
    <p>
      [<i>Mme. Limpens.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0175" id="link2H_4_0175"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      LIMPENS CHEESE
    </h2>
    <p>
      Take a roll and, cutting it in slices, remove the crusts so that a round
      of crumbs remain. Butter each slice, and cover it well with grated cheese,
      building up the slices one on the top of the other. Boil a cupful of milk,
      with pepper, salt, and a little nutmeg; when boiled, pour it over the
      bread till it is well soaked. Put them in the oven, for quarter of an
      hour, according to the heat of the oven and the quantity you have. You
      must pour its juice over it every now and then, and when the top is
      turning into a crust, serve it.
    </p>
    <p>
      [<i>Mme. Limpens.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0176" id="link2H_4_0176"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CHEESE SOUFFLÉ
    </h2>
    <p>
      Take two good soup-spoonfuls of flour, and mix it with half a teacupful of
      milk; melt a lump of butter, the size of a filbert, and add that, then
      enough grated cheese to your taste, and the yolks of four eggs. Add at the
      last the whites of the four eggs, beaten stiffly; pepper and salt. Butter
      a mold, put in your mixture, and let it cook for one hour in a saucepan,
      surrounded with boiling water, and the lid on. Then turn out the soufflé,
      and serve with a mushroom sauce. The sauce is a good white sauce, to which
      you add already cooked mushrooms. Clean them first of all, chop them, and
      cook them till tender in butter; and their own juice; then throw them into
      the sauce, and pour it over your soufflé.
    </p>
    <p>
      [<i>Mme. Vandervalle.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0177" id="link2H_4_0177"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CHEESE CROQUETTES
    </h2>
    <p>
      Make a thick bechamel sauce, and be sure that you cook it for ten minutes,
      constantly stirring. Add, till well flavored, some Gruyère and Parmesan
      cheese, mixed and grated. Let it all get cold. Then roll this mixture into
      the shape of carrots; roll them in finely-grated breadcrumbs, and fry them
      in hot lard or refined fat. Lay them on a hot dish, and, at the thicker
      end of each carrot stick in a sprig of parsley to look like the stalk.
    </p>
    <p>
      [<i>Mme. van Marcke de Lunessen.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0178" id="link2H_4_0178"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CHEESE FONDANTS
    </h2>
    <p>
      For twelve fondants make a white sauce with two soupspoons of flour and
      milk. Add to it the yolks of three eggs. Stir in four ounces of mixed
      Gruyère cheese, and Parmesan, grated very finely. Add at the end the juice
      of half a lemon, and a dust of cayenne. Let it all grow cold. Then make
      little balls with this paste and roll them in breadcrumbs. Throw them in a
      pan of boiling fat, where they must remain till they are a good golden
      color. Drain them, keeping them hot, and serve quickly.
    </p>
    <p>
      [<i>Madame Emelie Jones</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0179" id="link2H_4_0179"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CHEESE SOUFFLÉ
    </h2>
    <p>
      Grate half a pound of Gruyère cheese. Mix in a cup of milk a
      dessert-spoonful of flour; beat four whole eggs, and add first the cheese,
      and then the flour and milk mixture. Season with pepper and salt, and put
      all into a mold. Let it cook in a saucepan of boiling water for an hour
      and a half. Then at the end of this time put it in the oven for half an
      hour.
    </p>
    <p>
      [<i>Madame Emelie Jones</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0180" id="link2H_4_0180"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      POTATOES AND CHEESE
    </h2>
    <p>
      Wash some raw potatoes, peel them, cut them into very thin round slices.
      Take a dish which will stand the oven, and be nice enough to go on the
      table, and put in it a layer of the slices sprinkled with pepper, salt, a
      little flour, and plenty of grated Gruyère. Continue in this way,
      finishing with a layer of cheese, and a little flour. Put the dish in the
      oven, which must not be a very hot one, and cook gently.
    </p>
    <p>
      For a medium pie dish you will find that half an hour will be sufficient
      to cook the potatoes.
    </p>
    <p>
      [<i>Madame Emelie Jones</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0181" id="link2H_4_0181"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      YORK HAM, SWEETBREADS, MADEIRA SAUCE
    </h2>
    <p>
      Heat the ham in a double saucepan (bain marie). Boil the sweetbreads,
      blanch them and let them fry in some butter.
    </p>
    <p>
      Take flour and butter and melt them to a thick sauce, adding a tumbler of
      water and Liebig which will turn your sauce brown. Fry half a pound of
      mushrooms in butter and when brown, add them and the liquor to your sauce
      with a good glass of madeira or sherry. Place your ham in the middle of
      the dish, surround it with the sweetbreads, and pour over all the Madeira
      sauce.
    </p>
    <p>
      [<i>Mme. Vandervalle</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0182" id="link2H_4_0182"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      HAM WITH MADEIRA SAUCE
    </h2>
    <p>
      Cook some macaroni or spaghetti, with salt and pepper. Make a brown sauce,
      using plenty of butter, for this dish requires a great deal of sauce, and
      add to your "roux" some tomatoes in purée (stewed and run through a
      sieve), a little meat extract, some fried mushrooms, a few drops of good
      brandy or madeira to your taste. Let your slices of ham heat in this
      sauce, and when ready, place them in the middle of a flat dish, put the
      mushrooms or spaghetti round, and put the sauce, very hot, over the ham.
    </p>
    <p>
      [<i>Madame Spinette.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0183" id="link2H_4_0183"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      A DIFFICULT DISH OF EGGS
    </h2>
    <p>
      And yet this is only fried eggs after all! Put some oil on to heat; if you
      have not oil use butter, but oil is the best. When the bluish steam rises
      it is hot enough. Break an egg into a little flat dish, tip up the frying
      pan at the handle side, and slip the egg into it, then with a wooden spoon
      turn the egg over on itself; that is, roll the white of it over the yolk
      as it slips into the pan. If you cannot manage this, let the egg heat for
      a second, and then roll the white over the yolk with a wooden spoon. Do
      each egg in this way, and as soon as one is done let it drain and keep
      warm by the fire. When all are done put them in a circle, in a dish, and
      pour round them a very hot sauce, either made with tomatoes, or flavored
      with vinegar and mustard.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0184" id="link2H_4_0184"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      COUNTRY EGGS
    </h2>
    <p>
      Make a white sauce thickly mixed with onions, such as you would eat in
      England with a leg of mutton, but do not forget a little seasoning of
      mace. Make a high mold of mashed potatoes, and then scoop it out from the
      top, leaving the bottom and high sides of the vegetable. While your sauce
      is kept by the fire (the potatoes also), boil six eggs for two minutes,
      shell them, and you will find the whites just set and no more. Pour the
      onion sauce into the potato, and drop in the whole eggs and serve very
      hot.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0185" id="link2H_4_0185"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      FRENCH EGGS
    </h2>
    <p>
      Put a lump of butter the size of an egg in a fireproof dish, mixing in
      when it is melted some breadcrumbs, a chopped leek, the inside of three
      tomatoes, pepper and salt. Let it cook for three or four minutes in the
      oven, then stir in the yolks of two eggs, and let it make a custard.
    </p>
    <p>
      Then break on the top of this custard as many eggs as you wish; sprinkle
      with pepper and salt. Let it remain in the oven till these last are
      beginning to set. Take out the dish, and pass over the top the salamander,
      or the shovel, red hot, and serve at once. I have seen this dish with the
      two extra whites of eggs beaten and placed in a pile on the top, and
      slightly browned by the shovel.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0186" id="link2H_4_0186"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      OEUFS CELESTES
    </h2>
    <h3>
      (Hommage à Sir Edward Grey)
    </h3>
    <p>
      Gently boil a quantity of the very best green peas in good gravy; as the
      gravy becomes reduced, add, instead, butter. Do not forget to have put a
      lump of sugar in every pint of gravy. When the peas are done break on them
      the required number of fresh eggs, with pepper and salt. Place all in a
      double saucepan, till the eggs are just done. It is a pity that in England
      there are no cooking pots made, which will hold fire on the top, so that a
      dish, such as this, becomes easily done in a few minutes.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0187" id="link2H_4_0187"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      PETITES CAISSES À LA FURNES
    </h2>
    <p>
      Take a small Ostend rabbit, steep it in water as usual, and boil it gently
      in some white stock, with a good many peppercorns. When it is cold chop
      the meat up into small dice; add to it about a quarter of the amount of
      ham, and the whites of two hard-boiled eggs, all cut to the same size.
    </p>
    <p>
      Moisten the salpicon with a good white sauce made with cream, a little
      lemon juice, pepper and salt.
    </p>
    <p>
      The little paper cases must have a ring of cress arranged, about a quarter
      of an inch thick; the salpicon, put in carefully with a small spoon, will
      hold it in place.
    </p>
    <p>
      Fill the cases to the level of the cress leaves, and decorate with a
      Belgian flag made as follows:
    </p>
    <p>
      Make some aspic jelly with gelatine, tarragon vinegar, and a little
      sherry. Color one portion with paprika or coralline, pepper; a second part
      with the sieved yolks of two hard-boiled eggs, and the remainder with
      rinsed pickled walnuts, also passed through a wire sieve. Pour the red
      jelly into a small mold with straight sides; when it is almost set pour in
      the yellow aspic, and when that is cold pour in the black. When the jelly
      is quite cold, turn it out, slice it, and cut it into pieces of suitable
      size. If you make too much aspic it can decorate any cold dish or salad.
      The walnut squash looks black at night.
    </p>
    <p>
      [<i>Margaret Strail, or Mrs. A. Stuart.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0188" id="link2H_4_0188"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      FLEMISH CARROTS
    </h2>
    <p>
      Take some young carrots, wash and brush them as tenderly as you would an
      infant, then simmer them till tender in with pepper and salt. When cooked,
      draw them to the side of the fire and pour in some cream to make a good
      sauce. If you cannot use cream, take milk instead and stir with it the
      yolk of an egg. To thicken for use, add a pinch of sugar and some chopped
      parsley.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0189" id="link2H_4_0189"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      AUBERGINE OR EGG PLANT
    </h2>
    <p>
      This purple fruit is, like the tomato, always cooked as a vegetable. It is
      like the brinjal of the East. It is hardly necessary to give special
      recipes for the dressing of aubergines, for you can see their
      possibilities at a glance. They can be stuffed with white mince in a white
      sauce, when you would cut the fruit in half, remove some of the interior,
      fill up with mince and sauce, replace the top, and bake for twenty
      minutes, or simply cut in halves and stewed in stock, with pepper and salt
      they are good, or you can simmer them gently in water and when ready to
      serve, pour over them a white sauce as for vegetable marrow. If they are
      cheap in England the following entrée would be inexpensive and would look
      nice.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0190" id="link2H_4_0190"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      EGG PLANTS AS SOUFFLÉ
    </h2>
    <p>
      Wash the fruit, cut them lengthways, remove the inside. Fill each half
      with a mixture made of beaten egg, grated cheese, and some fine
      breadcrumbs, and a dash of mustard. Put the halves to bake for a quarter
      of an hour, or till the soufflé mixture has risen. When cooked place them
      in an oval dish with a border of rice turned out from a border mold.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0191" id="link2H_4_0191"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      POTATO CROQUETTES
    </h2>
    <p>
      Cook your potatoes, rub them through the sieve, add pepper and salt, two
      or three eggs, lightly beaten, mixing both yolks and whites, and according
      to the quantity you are making a little butter and milk. Work all well and
      let it get cold. Roll into croquettes, roll each in beaten egg, then in
      finely grated breadcrumbs, and let them cook in boiling fat or lard.
    </p>
    <p>
      [<i>Madame Emelie Jones.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0192" id="link2H_4_0192"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      PURÉE OF CHESTNUTS
    </h2>
    <p>
      Make a little slit in each chestnut, boil them till tender, then put them
      in another pan with cold water in it and replace them on the fire. Peel
      them one by one as you take them out, and rub them through a sieve,
      pounding them first to make it easier, add salt, a good lump of butter and
      a little milk to make a nice purée. This is very good to surround grilled
      chicken or turkey legs, or for a salmi of duck or hare.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0193" id="link2H_4_0193"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      HORS D'OEUVRES
    </h2>
    <p>
      The attractive "savory" of English dinner tables finds its counterpart
      apparently in egg and fish dishes served cold at the beginning of a meal,
      and therefore what we should call hors d'oeuvres.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0194" id="link2H_4_0194"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      POTATO DICE
    </h2>
    <p>
      Boil your potatoes and let them be of the firm, soapy kind, not the floury
      kind. When cooked, and cold, cut them into dice, and toss them in the
      following sauce:
    </p>
    <p>
      Take equal quantities of salad oil and cream, a quarter of that amount of
      tarragon vinegar, a pinch of salt, and a few chopped capers. Mix very
      well, and pour it on the dice. You may vary this by using cream only, in
      which case omit the vinegar. Season with pepper, salt, celery seed, and
      instead of the capers take some pickled nasturtium seed, and let that,
      finely minced, remain in the sauce for an hour before using it.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0195" id="link2H_4_0195"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      ANCHOVIES
    </h2>
    <p>
      Fillets of these, put in a lattice work across mashed potato look very
      nice. Be sure you use good anchovies preserved in salt, and well washed
      and soaked to take away the greater part of the saltness; or, if you can
      make some toast butter it when cold, cut it into thin strips, and lay a
      fillet in the center. Fill up the sides of the toast with chopped
      hard-boiled yolk of egg.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0196" id="link2H_4_0196"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      ANCHOVY SANDWICHES
    </h2>
    <p>
      Cut some bread and butter, very thin, and in fingers. Chop some
      water-cress, lay it on a finger, sprinkle a little Tarragon vinegar and
      water (equal quantities) over it, and then lay on a fillet of anchovy,
      cover with more cress and a finger of bread and butter. Put them in a pile
      under a plate to flatten and before serving trim the edges.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0197" id="link2H_4_0197"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      ANCHOVY ROUNDS
    </h2>
    <p>
      Make some toast, cut it in rounds, butter it when cold. Curl an anchovy
      round a stewed olive, and put it on the toast. Make a little border of
      yolk of egg boiled and chopped.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0198" id="link2H_4_0198"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      ANCHOVY BISCUITS
    </h2>
    <p>
      Made as you would make cheese biscuits, but using anchovy sauce instead to
      flavor them. If you make the pastry thin you can put some lettuce between
      two biscuits and press together with a little butter spread inside.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0199" id="link2H_4_0199"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      ANCHOVY PATTIES
    </h2>
    <p>
      Make some paste and roll it out thinly. Take a coffee cup and turning it
      upside down stamp out some rounds. Turn the cup the right way again, and
      put it on a round. Then you will see an edge of paste protruding all
      round. Turn this up with the end of a fork, which makes a pretty little
      edge. Do this with all, and fill the shallow cases then made with a good
      mayonnaise sauce in which you have put chopped celery and potato, and a
      small quantity of chopped gherkins. Lay three fillets of anchovy across
      each other to form a six-pointed star and season highly with cayenne
      pepper.
    </p>
    <p>
      All the above recipes can be followed using sardines instead of anchovies,
      and indeed one can use them in many other ways, with eggs, with lettuce,
      with tomatoes. As anchovies are rather expensive to buy, I give a recipe
      for mock anchovies, which is easy to do, but it must be done six months
      before using the fish.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0200" id="link2H_4_0200"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      MOCK ANCHOVIES
    </h2>
    <p>
      When sprats are cheap, buy a good quantity, what in England you would call
      a peck. Do not either wipe or wash them. Take four ounces of saltpeter, a
      pound of bay salt, two pounds of common coarse salt, and pound them well,
      then add a little cochineal to color it, pound and mix very well. Take a
      stone jar and put in it a layer of the mixture and a layer of the sprats,
      on each layer of fish adding three or four bay leaves and a few whole
      pepper-corns. Fill up the jar and press it all down very firmly. Cover
      with a stone cover, and let them stand for six months before you use them.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0201" id="link2H_4_0201"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CUCUMBER À LA LAEKEN
    </h2>
    <p>
      Take a cucumber and cut it in pieces two inches long, then peel away the
      dark green skin for one inch, leaving the other inch as it was. Set up
      each piece on end, scoop it out till nearly the bottom and fill up with
      bits of cold salmon or lobster in mayonnaise sauce. Cold turbot or any
      other delicate fish will do equally well or a small turret of whipped
      cream, slightly salted, should be piled on top. This dish never fails to
      please.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0202" id="link2H_4_0202"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      HERRING AND MAYONNAISE
    </h2>
    <p>
      Take some salt herring, a half for each person, and soak them for a day in
      water. Skin them, cut them open lengthwise, take out the backbone, and put
      them to soak in vinegar. Then before serving them let them lie for a few
      minutes in milk, and putting them on a dish pour over them a good
      mayonnaise sauce. [<i>Mlle. Oclhaye.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0203" id="link2H_4_0203"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      SWEET DRINKS AND CORDIALS. ORGEAT
    </h2>
    <p>
      Blanch first of all half a pound of sweet almonds and three ounces of
      bitter, turn them into cold water for a few minutes; then you must pound
      them very fine in a stone mortar, if you have a marble one so much the
      better, and do it in a cool place.
    </p>
    <p>
      You must add a little milk occasionally to prevent the paste from becoming
      oily, then add three quarts of fresh milk, stirring it in slowly, sweeten
      to your taste, and then putting all into a saucepan clean as a chalice,
      bring it to the boil.
    </p>
    <p>
      Boil for ten minutes, and then stir till cold, strain it through finest
      muslin, and then add two good glasses of brandy. Bottle and keep in a dark
      place.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0204" id="link2H_4_0204"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      HAWTHORN CORDIAL
    </h2>
    <p>
      When the hawthorn is in full bloom, pick a basketful of the blooms. Take
      them home, and put the white petals into a large glass bottle, taking care
      that you put in no leaves or stalks. When the bottle is filled to the top
      do not press it down, but pour in gently as much good French Brandy as it
      will hold. Cork and let it stand for three months, then you can strain it
      off. This is good as a cordial, and if you find it too strong, add water,
      or sweeten it with sugar.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0205" id="link2H_4_0205"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      DUTCH NOYEAU
    </h2>
    <p>
      Peel finely the rinds of five large lemons, or of six small ones, then
      throw on it a pound of loaf sugar that you have freshly pounded, two
      ounces of bitter almonds, chopped and pounded; mix these with two quarts
      of the best Schnappes or Hollands, and add six tablespoonfuls of boiling
      milk.
    </p>
    <p>
      Fill your jars with this, cover it close, and put it in a passage or hall,
      where people can shake it every day.
    </p>
    <p>
      Leave it there for three weeks, and strain it through some blotting paper
      into another bottle. It will be ready to drink.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0206" id="link2H_4_0206"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      LAVENDER WATER
    </h2>
    <p>
      Take a large bottle, and put in it twelve ounces of the best spirits of
      wine, one essence of ambergris, twopennyworth of musk, and three drachms
      of oil of lavender.
    </p>
    <p>
      Cork it tightly, put in a dark place, and shake it every day for a month.
      This is really lavender spirit, as no water is used.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0207" id="link2H_4_0207"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      HOT BURGUNDY
    </h2>
    <p>
      Take half a pint of good Burgundy wine, put it to boil with two cloves,
      and a dust of mixed spice, sweeten to taste with some powdered sugar. If
      you like add a quarter of the quantity of water to the wine before
      boiling.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0208" id="link2H_4_0208"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CRÊME DE POISSON À LA ROI ALBERT
    </h2>
    <p>
      Take a fresh raw whiting, fillet it, and pass the flesh through a wire
      sieve.
    </p>
    <p>
      For a small dish take four ounces of the fish, mix them lightly with four
      tablespoonfuls of very thick cream, adding pepper and salt. Fill an oval
      ring mold, and steam gently for twenty minutes, under buttered paper.
    </p>
    <p>
      Have some marine crayfish boiled, shell the tails, cut them in pieces,
      removing the black line inside. Cut three truffles into thick slices, heat
      them and the crayfish in some ordinary white sauce, enriched with the yolk
      of a raw egg, pepper and salt, and one dessertspoonful of tarragon
      vinegar. This must not be allowed to boil. When the cream is turned out
      into a hot silver dish, pour the ragout into the center, and put a hot lid
      on.
    </p>
    <p>
      This dish, and that on page 86-87, has been composed by a Scotch lady in
      honor of the King of the Belgians. Not every cook can manage the cream,
      but the proportions are exact, and so is the time.
    </p>
    <p>
      [<i>Mrs. Alex. Stuart.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0209" id="link2H_4_0209"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      FISH AND CUSTARD
    </h2>
    <p>
      Boil up the trimmings of your fish with milk, pepper and salt. Strain it
      and add the yolks of eggs till you get a good custard. Pour the custard
      into a mold, and lay in it your fish, which must already be parboiled. If
      you have cold fish, flake it, and mix it with the custard. Put the mold in
      a double saucepan. Steam it for three quarters of an hour. Turn it out,
      and garnish with strips of lemon peel, and if you have it, sprigs of
      fennel.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0210" id="link2H_4_0210"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      HAKE AND POTATOES
    </h2>
    <p>
      Hake, which is not one of the most delicate fish, can be made excellent if
      stewed in the following sauce: A quart of milk to which you have added a
      dessertspoonful of any of the good English sauces; thicken it with a knob
      of butter rolled in flour, which stir in till all is smooth. When it boils
      take off the fire, and put in your pieces of hake, set it back by the side
      of the fire to keep very hot, without boiling, for twenty-five minutes.
      Meanwhile mash some potatoes, and put it as a purée round a dish, pour the
      fish in the center, sprinkle on it chopped parsley. The liquor ought to be
      much reduced.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0211" id="link2H_4_0211"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      VERY NICE SKATE
    </h2>
    <p>
      Take skate, or indeed any fish that rolls up easily, make into fillets,
      dry them well, and sprinkle on each fillet, pepper, salt, a dust of mixed
      spice, and chopped parsley. Roll each fillet up tightly, and pack them
      tightly into a dish, so that they will not become loose. Take vinegar and
      beer in equal quantities, or, if you do not like to use beer, you must add
      to the vinegar some whole black pepper, and a good sprinkle of dried and
      mixed herbs with salt. Pour over the fish, tie a piece of buttered paper
      over the top, and bake for an hour and a quarter (for a medium pie dish)
      in a moderate oven.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0212" id="link2H_4_0212"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      TO KEEP SPRATS
    </h2>
    <p>
      A large quantity of these may be bought cheaply and kept for some weeks by
      this method. Put on to warm equal quantities of vinegar and water, what
      you think sufficient to cover your sprats, allowing for wastage; and stir
      in for every quart of liquor a small saltspoonful of mixed spice, four bay
      leaves, a shallot minced, a small bunch of bruised thyme, the thin rind of
      a half lemon, salt and pepper; if you can use tarragon vinegar so much the
      better. Clean the sprats, remove tails and heads, and lay them in a deep
      dish. Take your liquor and pour it over the fish, tie a large paper over
      all, and let them bake in a cool oven for two or three hours; or cook them
      in a double saucepan; in any case do them very slowly. Put aside to cool,
      and take out the fish to use as required. They will keep good four weeks.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0213" id="link2H_4_0213"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      TO KEEP MACKEREL FOR A WEEK
    </h2>
    <p>
      It sometimes happens that you can get a great quantity of this fish, very
      fresh, cheaply, and wish to use it later on.
    </p>
    <p>
      Pickle it thus: Boil a pint of vinegar with six peppercorns, four cloves,
      four bay leaves, a scrap of mace, a saltspoonful of salt, and the same of
      made mustard. When this is boiled up put it to cool. Lay your mackerel
      prepared ready for eating, and sprinkle on each piece some salt, and
      minced thyme. It may be an hour before using.
    </p>
    <p>
      Then fry the fish, lifting each piece carefully into the hot fat. When
      fried lay the fish in a deep dish, and pour on each piece your vinegar
      liquor till all is covered.
    </p>
    <p>
      Cover over with paper such as you use for jam pots, well tied down. You
      can afterwards heat the fish as you require.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0214" id="link2H_4_0214"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      A BROWN DISH OF FISH
    </h2>
    <p>
      Take your fish, which should be herring or mackerel, relieve it of the
      bones, skin and fins, which you must put to boil for three quarters of an
      hour in water, with pepper and salt. After that time strain off the
      liquor, and add to it enough browning to color it well.
    </p>
    <p>
      Then brown quarter of a pound of butter and knead into it two
      tablespoonfuls of flour, add it, when well mixed, to your liquor, with
      salt and pepper, a piece of lemon peel, and a dust of mixed spice. Bring
      all this to the boil and drop in your fish. (Cut in neat fillets.) Let
      them simmer for twenty minutes, and if too dry pour in some darkly colored
      gravy. Just before you wish to serve add a good wine glass of claret, or
      of Burgundy, take out the lemon peel, and pour all on a hot dish. If you
      do not wish to put wine, the flavor of the sauce is very excellent if you
      stir into it a dessertspoonful of mushroom ketchup, or a teaspoonful of
      soy. This brown fish is nice to follow a white soup.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0215" id="link2H_4_0215"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      BAKED HADDOCKS
    </h2>
    <p>
      Take all the trimmings of two good sized haddocks, cover them with milk
      and water, and put them to simmer. Add chopped parsley, a chopped shallot,
      pepper and salt.
    </p>
    <p>
      Cut each fish in half across, and lay them in the bottom of a pie dish,
      sprinkle breadcrumbs, pats of butter, pepper and salt, between and on each
      piece. Fill up the dish with water or milk, adding the simmered and
      strained liquor from the trimmings.
    </p>
    <p>
      Bake gently for an hour, and when brown on top add more breadcrumbs, and
      pats of butter.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0216" id="link2H_4_0216"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      FILLETED SOLES AU FROMAGE
    </h2>
    <p>
      Boil the filleted soles in water. Make a sauce with butter. One spoonful
      of flour—milk, pepper and salt, powdered cheese (Cheddar). Boil it,
      adding some washed and chopped mushrooms and a little cream. Put the
      filets on a dish and pour them over the sauce. Leave it about a quarter of
      an hour in the oven, so that it becomes slightly browned.
    </p>
    <p>
      [<i>Mdlle. Spreakers.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0217" id="link2H_4_0217"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      FILLETED FISH, WITH WHITE SAUCE AND TOMATOES
    </h2>
    <p>
      Brown two onions in butter, and add a spray of parsley, half a pound of
      tomatoes and a claret glassful of white wine. Let this simmer for half an
      hour, and then pass it through the tammy. Then fry half a pound of
      mushrooms, and add them and their liquor to the sauce, thickening it, if
      necessary, with a little cornflour. A great improvement is a little
      liebig. Place your fish in the oven, and cook it gently in butter, with
      pepper and salt. When it is done, serve it with the sauce poured over it.
    </p>
    <p>
      [<i>Madame Vandervalle.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0218" id="link2H_4_0218"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      THE MILLER'S COD
    </h2>
    <h3>
      (Cabillaud meunier)
    </h3>
    <p>
      Cut your cod in slices, and roll them in flour. Put them to fry in a good
      piece of butter, adding chopped parsley, pepper and salt, and the juice of
      one lemon. This is very good, if served in the dish that it is cooked in.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0219" id="link2H_4_0219"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      DUTCH HERRINGS
    </h2>
    <h3>
      (A cold dish)
    </h3>
    <p>
      Take some Dutch, or some salted herrings, and remove the skin, backbones,
      etc. Lay the fish in milk for at least twenty-four hours to get the salt
      out. Make a mayonnaise sauce, adding to it the roe from the herrings, in
      small pieces; wipe and drain the fish, and pour over them the sauce.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0220" id="link2H_4_0220"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      REMAINS OF COD
    </h2>
    <h3>
      I
    </h3>
    <p>
      Take your fish, and remove all bones and skin. Put some butter to brown in
      a saucepan, and when it is colored, add the cod, sprinkling in pepper and
      salt and a good thickening of grated breadcrumbs. Let this all heat gently
      by the fire and turn it into paper cases, with chopped parsley on the top.
    </p>
    <h3>
      II
    </h3>
    <p>
      The above recipe can be followed for making fish rissoles, but, after
      having mixed it well, let it grow cold. Then form into balls, roll them in
      breadcrumbs, and throw them into boiling fat.
    </p>
    <h3>
      III
    </h3>
    <p>
      Take all the remains of the fish and heat them in butter. Make some mashed
      potatoes, and add to them some white sauce, made of flour, milk and
      butter. Mix this with the fish, so that it is quite moist, and do not
      forget salt and pepper. Place the mixture in a fireproof dish and sprinkle
      breadcrumbs over it. Bake for fifteen minutes, or till it is hot through,
      and serve as it is.
    </p>
    <p>
      [<i>Mdlle. M. Schmidt, of Antwerp.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <br><br> <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_PART2" id="link2H_PART2"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      PART II
    </h2>
    <p>
      The second half of this little book is composed chiefly of recipes for
      dishes that can be made in haste, and by the inexperienced cook. But such
      cook can hardly pay too much attention to details if she does not wish to
      revert to an early, not to say feral type of cuisine, where the roots were
      eaten raw while the meat was burnt. Because your dining-room furniture is
      Early English, there is no reason why the cooking should be early English
      too. And it certainly will be, unless one takes great trouble with detail.
    </p>
    <p>
      Let us suppose that at 7:30 P.M. your husband telephones that he is
      bringing a friend to dine at 8. Let us suppose an even more rash act. He
      arrives at 7:15, he brings a friend: you perceive the unexpressed
      corollary that the dinner must be better than usual. In such a moment of
      poignant surprise, let fly your best smile (the kind that is practiced by
      bachelors' widows) and say "I am delighted you have come like this; do you
      mind eight or a quarter past for dinner?" Then melt away to the cook with
      this very book in your hand.
    </p>
    <p>
      I take it that you consider her to be the junior partner in the household,
      you, of course, being the senior, and your husband the sleeping partner in
      it. Ask what there is in the house for an extra dish, and I wager you the
      whole solar system to a burnt match that you will find in these pages the
      very recipe that fits the case. A piece of cold veal, viewed with an eye
      to futurity, resolves itself into a white creamy delightfulness that melts
      in your mouth; a new-laid egg, maybe, poached on the top, and all set in a
      china shell. If you have no meat at all, you must simply hoodwink your
      friends with the fish and vegetables.
    </p>
    <p>
      You know the story of the great Frenchwoman:
    </p>
    <p>
      "Hèlas, Annette, I have some gentlemen coming to dine, and we have no meat
      in the house. What to do?"
    </p>
    <p>
      "Ah! Madame, I will cook at my best; and if Madame will talk at her best,
      they will never notice there is anything wrong."
    </p>
    <p>
      But for the present day, I would recommend rather that the gentlemen be
      beguiled into doing the talking themselves, if any shortcoming in the menu
      is to be concealed from them, for then their attention will be engaged.
    </p>
    <p>
      It takes away from the made-in-a-hurry look of a dish if it is decorated,
      and there are plenty of motifs in that way besides parsley. One can use
      beetroot, radishes, carrots cut in dice, minced pickles, sieved egg; and
      for sweets, besides the usual preserved cherries and angelica, you can
      have strips of lemon peel, almonds pointed or chopped, stoned prunes cut
      in halves, wild strawberries, portions of tangerine orange. There is a
      saying,
    </p>
<pre xml:space="preserve">  Polish the shoe,
  Though the sole be through,
</pre>
    <p>
      and a very simple chocolate shape may be made attractive by being
      garnished with a cluster of pointed almonds in the center, surrounded by a
      ring of tangerine pieces, well skinned and laid like many crescents one
      after the other. There is nothing so small and insignificant but has great
      possibilities. Did not Darwin raise eighty seedlings from a single clod of
      earth taken from a bird's foot?
    </p>
    <p>
      It is to be regretted that Samuel Johnson never wrote the manual that he
      contemplated. "Sir," he said, "I could write a better book of cookery than
      has ever yet been written. It should be a book on philosophical
      principles."
    </p>
    <p>
      Perhaps the pies of Fleet Street reminded him of the Black Broth of the
      Spartans which the well-fed Dionysius found excessively nasty; the tyrant
      was curtly told that it was nothing indeed without the seasoning of
      fatigue and hunger. We do not wish a meal to owe its relish solely to the
      influence of extreme hunger—it must have a beautiful nature all its
      own, it must exhibit the idea of Thing-in-Itself in an easily assimilable
      form.
    </p>
    <p>
      I am convinced, anyhow, that this little collection (formed through the
      kindness of our Belgian friends) will work miracles; for there are plenty
      of miracles worked nowadays, though not by those romantic souls who think
      that things come by themselves. Good dinners certainly do not, and I end
      with this couplet:
    </p>
<pre xml:space="preserve">  A douce woman and a fu' wame
  Maks King and cottar bide at hame.
</pre>
    <p>
      Which, being interpreted, means that if you want a man to stay at home,
      you must agree with him and so must his dinner.
    </p>
    <h3>
      M. LUCK.
    </h3>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0222" id="link2H_4_0222"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      HORS D'OEUVRE
    </h2>
    <h3>
      (Herring and Mayonnaise)
    </h3>
    <p>
      Take some salt herrings, one for each person, and soak them for a day in
      water. Skin them, cut them open lengthways, take out the backbone, and put
      them to soak for a day in vinegar. Then before serving them, let them lie
      for a few minutes in milk, and, putting them on a dish, pour over them a
      good mayonnaise sauce.
    </p>
    <p>
      [<i>Mme. Delhaye.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0223" id="link2H_4_0223"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CARROT SOUP
    </h2>
    <p>
      Wash and scrape a pound of carrots, slice them, treat two medium sized
      potatoes in the same manner, add a bay leaf, a sprig of thyme and a
      chopped onion. Cook all with water, add salt, pepper, and cook gently till
      tender, when pass it through a sieve. Put in a pan a lump of butter the
      size of an egg, with a chopped leek and a sprig of chervil. Let it cook
      gently for three or four minutes, then pour on the puree of carrots and
      let it all come to the boil before taking it off to serve.
    </p>
    <p>
      [<i>Madame Stoppers.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0224" id="link2H_4_0224"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      SORREL SOUP
    </h2>
    <p>
      Take a quart of bouillon or of meat extract and water. Fry in butter a
      carrot, a turnip, an onion, a small cabbage, all washed and chopped, and
      add half a teaspoonful of castor sugar. Put your soup to it and set on the
      fire. Let it simmer for twenty minutes, add any seasoning you wish and a
      little more water, and let it simmer for another half hour. Then shred a
      bit of basil or marjoram with a handful of well washed sorrel, throw them
      in, cook for five minutes, skim it, pour it into a soup tureen, and serve.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0225" id="link2H_4_0225"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      OSTEND SOUP
    </h2>
    <p>
      There are many varieties of this soup to be met with in the different
      hotels, but it is a white soup, made of fish pieces and trimmings,
      strained, returned to the pot, and with plenty of cream and oysters added
      before serving. It should never boil after the cream is put in. A little
      mace is usual, but no onions or shallot. A simple variety is made with
      flour and milk instead of cream, the liquor of the oysters as well as the
      oysters, and a beaten egg added at the last moment.
    </p>
    <p>
      [<i>Esperance.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0226" id="link2H_4_0226"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      ANOTHER SORREL SOUP
    </h2>
    <p>
      Take a tablespoonful of breadcrumbs, moisten them in milk in a pan, then
      add as much water as you require. Throw in three medium potatoes, a
      handful of well washed sorrel, and a sprig or two of chervil, a lump of
      butter, pepper, and salt. Bring to the boil, simmer for quarter of an
      hour, pass through a tammy, heat again for ten minutes and serve burning
      hot.
    </p>
    <p>
      [<i>Esperance.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0227" id="link2H_4_0227"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      HASTY SOUP
    </h2>
    <p>
      Into a quart of boiling water throw lightly four tablespoonfuls of
      semolina, so that the grains are separated. Let it boil for a quarter of
      an hour, with pepper and salt. Take the tureen and put the yolk of an egg
      in it with a bit of butter the same size, mix them with a fork and pour in
      a teacupful of hot water with extract of meat in it, as strong as you
      wish. Quickly pour in the semolina soup and serve it at once. This is a
      quickly made and inexpensive dish, besides which it is a nice one.
    </p>
    <p>
      [<i>Madame Alphonse F.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0228" id="link2H_4_0228"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      ARTICHOKES A LA VEDETTE
    </h2>
    <p>
      Boil some globe artichokes in salted water till they are tender. Take out
      the center leaves, leaving an even fringe of leaves on the outside. Remove
      as much of the choke as you can. Put them back in a steamer. Toss some
      cooked peas in butter, then mix them in cream and taking up your
      artichokes again put in your cream and peas in the center of each, as much
      as you can get in. The cream is not necessary for this dish to be a good
      one, but the artichokes and peas must both be young. As a rule people cut
      their fruit too soon and their vegetables too late.
    </p>
    <p>
      [<i>Chef reconnaissant.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0229" id="link2H_4_0229"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      SURPRISE POTATOES
    </h2>
    <p>
      Quarter of an hour will suffice to prepare and cook this savory surprise,
      once the potatoes are baked. Take three large potatoes of symmetrical
      size, clean and bake them; cut each in two and remove the inside without
      injuring the skin. Melt half an ounce of butter by the fire, add two
      ounces of potato passed through a sieve, a teaspoonful of grated parmesan,
      pepper, salt, and a tablespoonful of milk. Then stir in the yolk of an egg
      and presently the white, well beaten. Fill the empty potato skins with the
      mixture which ought to rise and puff out in ten or twelve minutes.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0230" id="link2H_4_0230"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      VEGETABLE SALADS
    </h2>
    <p>
      Sometimes one has a few leeks, a half cauliflower, a handful each of peas
      and beans. Instead of currying these vegetables (which removes all
      distinctive flavor from them) cook them gently, and toss them when cold in
      a good salad dressing. If you can give the yolk of an egg to it, so much
      the better. Any cold meat is improved by a side dish of this sort. The
      vegetables that one can curry with advantage are large marrows, cut into
      cubes, turnips, potatoes, parsnips.
    </p>
    <p>
      [<i>Marguerite Leblanc</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0231" id="link2H_4_0231"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      TOMATOES A LA SIR EDWARD GREY HOMMAGE
    </h2>
    <p>
      Take some fine firm tomatoes, not very ripe. Turn them with the stalk side
      up and cut a slice off the top with a sharp knife. Take out the inside
      with a teaspoon. Break into each tomato a pullet's egg, sprinkle with
      pepper and salt. The inside of the tomato you will pass through a fine
      wire sieve and it will be a thick liquor; mix it with bread-crumbs, salt,
      pepper, and some grated cheese till quite thick. Put this mixture on the
      top of each egg and place all in the oven for three or four minutes, so
      that the eggs are only just set and no more.
    </p>
    <p>
      [<i>Amie inconnue.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0232" id="link2H_4_0232"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      STUFFED CARROTS
    </h2>
    <p>
      Take some good sized carrots, and after washing them well and cutting off
      the green tuft, cut each one across about two and a half inches from the
      leaves. Scoop out the inside yellow part, leaving a case of the redder
      part and a piece to form the bottom, at the smaller end. Then stew the
      cases very gently till a little tender, but not quite soft. Take them out
      of the water, drain them, and then placing each on its small end, fill up
      with hot chopped mushrooms, that have been tossed in butter. Arrange in a
      circle on a dish, and garnish with small sprigs of carrot leaves. The
      insides that you have scooped out are to be used for soup flavoring.
    </p>
    <p>
      [<i>Pour la Patrie.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0233" id="link2H_4_0233"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      TO COOK ASPARAGUS
    </h2>
    <p>
      One should not let the tips of this vegetable touch the water. Take your
      bundle, dip the stalks in warm water to remove any dust, and the tips
      also, if it is necessary. Then tie the bundle round with tape, keeping the
      ends of stalks even so that it will stand upright. Place them in boiling
      water with the heads just sticking out, and keep them like that. In this
      way the heads, which are very tender, will be cooked in the steam and will
      not drop off.
    </p>
    <p>
      [<i>Pour la Patrie.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0234" id="link2H_4_0234"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      TOMATOES IN HASTE
    </h2>
    <p>
      Butter a pie-dish, preferably a fireproof china dish. Open a tin of
      tomatoes and remove as much skin as you can if they are the unpeeled kind.
      Put a handful of crumbled brown bread in the dish with lumps of butter,
      then pour on that some tomatoes, dust with pepper and salt, then more
      bread, and so on, finishing at the last with lumps of butter, and a thick
      sprinkling of grated cheese. Bake for twenty minutes.
    </p>
    <p>
      [<i>Pour la Patrie.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0235" id="link2H_4_0235"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      KIDNEYS AND LETTUCE
    </h2>
    <p>
      Put on some water to boil. Take your lettuce, and choose the round kind,
      and wash it well. Take out neatly with your fingers the center leaves, and
      fill up instead with a sheep's kidney which you have lightly dusted with
      flour, pepper, and salt. Tie the lettuce round very firmly and set it in a
      pan of boiling water that covers up only three quarters of the vegetable.
      Boil for eighteen minutes. Take out the lettuce, untie it, drain it, and
      serve at once. Kidneys are good when they are placed inside large Spanish
      onions and gently stewed, in which case a dab of made mustard is given
      them.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0236" id="link2H_4_0236"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      TOMATO RICE
    </h2>
    <p>
      Put on your rice to boil. Make a tomato sauce by stewing them gently, and
      then rubbing them through a sieve; this makes a purée, which you must put
      back to heat with pepper and salt and a small quantity of made mustard.
      Then grate some parmesan, or failing that, some Gruyère cheese. Take off
      the rice, drain it, keeping it hot, put it on a dish and pour over it your
      purée. Then sprinkle the grated cheese thickly on top of all.
    </p>
    <p>
      [<i>Pour la Patrie.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0237" id="link2H_4_0237"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      RICE WITH EGGS
    </h2>
    <p>
      Boil some rice till it will press closely together. Fill some teacups with
      it, pressing the rice well down; then leave a hole in the middle and pour
      into each hole a small raw egg, yolk, and white. Set the tea-cups to cook
      in the oven, and when the eggs are just set and no more, press on them
      some more rice. Turn them out of the teacups, and if you have rubbed the
      inside of the cups with a little butter this will be easy, and sprinkle
      over the top of each mold plenty of chopped parsley. Do not forget salt
      and pepper to season the ingredients.
    </p>
    <p>
      [<i>Pour la Patrie.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0238" id="link2H_4_0238"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      BROAD BEANS IN SAUCE
    </h2>
    <p>
      Take your shelled beans, very young and tender. Throw them into boiling
      water for a minute, then pour the water away. Heat for a pound of beans
      one and one-half pints of milk, stir in four ounces of salt butter, a very
      little chopped parsley, salt and pepper. Do not let the milk boil, but
      when it simmers put in the beans. When they have been heated for ten
      minutes, thicken your sauce with the yolks of two eggs and a tablespoonful
      of cream. Take out a bean and eat it to see if it is cooked, and if so,
      pour all on a hot dish. Garnish with fried sippets of bread. Old broad
      beans can be treated in the same way, but they must first be skinned.
    </p>
    <p>
      [<i>Aimee.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0239" id="link2H_4_0239"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      OMELETTE OF PEAS
    </h2>
    <p>
      Beat up three eggs, to which add one tablespoonful of grated cheese,
      pepper, and salt, and mix thoroughly. Butter an omelette pan, and pour in
      the mixture, keep moving it gently with a fork while you sprinkle in with
      the other hand some cooked green peas. The omelette will be cooked by the
      time you have sprinkled in two handfuls. Slip it off on to a very hot
      dish, fold over, and serve at once.
    </p>
    <p>
      [<i>Jean O.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0240" id="link2H_4_0240"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      BRUSSELS ARTICHOKES
    </h2>
    <p>
      Wash well some globe artichokes, and boil them in salted water. Meanwhile
      make a good mushroom filling, highly seasoned, of cooked mushroom, dipped
      into butter, pepper, salt, a few breadcrumbs, and shreds of ham. Remove
      the center leaves from the vegetable and as much of the choke as you can.
      Fill up with the mushroom force and stew gently in brown sauce flavored
      with a bunch of herbs.
    </p>
    <h3>
      [<i>F. R.</i>]
    </h3>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0241" id="link2H_4_0241"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      BELGIAN SALAD
    </h2>
    <p>
      is merely endive, washed and torn apart with red peppers added here and
      there as well as the ordinary salad dressing.
    </p>
    <p>
      <i>Belgian asparagus</i> is done by adding to the cooked vegetable a
      bechamel sauce, poured over the dish, and then slices of hard boiled eggs
      placed on the top. The giant asparagus is used, and it is eaten with a
      fork.
    </p>
    <p>
      [<i>A Grocer's Wife.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0242" id="link2H_4_0242"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      BRUSSELS CARROTS
    </h2>
    <p>
      Cut young carrots in small pieces, blanch them in salted water; melt some
      butter in a stew pan, add enough water and meat extract to make sufficient
      to cover the carrots, season with pepper, salt and a pinch of sugar and
      toss the carrots in this till they are tender. Then add the yolk of an egg
      and a tablespoonful of cream, holding the pan just off the fire with the
      left hand, while you stir with the right. When it is well mixed pour all
      out on a vegetable dish and sprinkle over with chopped parsley.
    </p>
    <p>
      [<i>Amie reconnaissante.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0243" id="link2H_4_0243"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CARROTS AND EGGS
    </h2>
    <p>
      Make the same preparation as above, for the sauce, with the same
      seasonings, but add a dust of nutmeg. Then add half a pint of white stock
      which will be enough for a small bunch of carrots; simmer them for fifteen
      minutes and then break in three whole eggs, taking care that they fall
      apart from each other. Let them cook till nearly set (for they will go on
      cooking in the hot sauce after you remove them from the fire) and serve at
      once. This is nearly as good if you use old carrots sliced, instead of the
      young ones.
    </p>
    <p>
      [<i>M. Zoeben</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0244" id="link2H_4_0244"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CUCUMBERS AND TOMATOES
    </h2>
    <p>
      Take two earthenware pots and put some tomatoes to stew in one, in water,
      pepper, and salt. Peel a cucumber, open it, remove the seeds and stuff it
      with any forcemeat that you have; but a white one is best. Let it cook
      gently in some brown stock, well covered over. When tender put the
      cucumber along the dish and tomatoes on each side. A puree of potatoes can
      surround them.
    </p>
    <p>
      [<i>A. Fanderverde</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0245" id="link2H_4_0245"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      RED HARICOTS
    </h2>
    <p>
      Soak some white haricot-beans over night, or stew them till tender in some
      weak stock. Make a tomato sauce in a saucepan, and flavor it rather
      strongly with made mustard, stirring well, so that it is well
      incorporated. When the beans are tender, drain them from the liquor
      (keeping them hot) and reduce that to half its quantity. Put back the
      beans and add the tomato sauce, heat for a couple of minutes, and serve
      with three-cornered pieces of toast.
    </p>
    <p>
      [<i>Elise et Jean</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0246" id="link2H_4_0246"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      POTATOES A LA BRABANCONNE
    </h2>
    <p>
      Boil some potatoes, rub them through a sieve, add pepper, salt, and a
      tablespoonful of cream to a pound of potatoes, rub through a tammy again.
      Chop a shallot, a spring or two of parsley and mix them in, sprinkling in
      at the same time a dust of nutmeg and a dessertspoonful of grated cheese.
      Place the puree in a dish to be baked, and before setting it in the oven
      sprinkle on the top some bread-crumbs, and cheese grated and mixed and one
      or two pats of salt butter. Bake till it is a golden brown.
    </p>
    <p>
      [<i>Elise et Jean</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0247" id="link2H_4_0247"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      FLEMISH PEAS
    </h2>
    <p>
      Cook some young peas and some carrots (scraped and shaped into cones) in
      separate pans. Then put them together in an earthenware close covered pan
      to simmer together in butter and gravy, the first water having been well
      drained from them. Season with pepper and salt and let them cook gently
      for ten or twelve minutes; do not uncover the pot to stir it, but shake it
      every now and then to prevent the contents from burning.
    </p>
    <p>
      [<i>Amie inconnue</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0248" id="link2H_4_0248"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CHOU-CROUTE
    </h2>
    <p>
      Take as many white September cabbages as you wish, trim them, cut in
      halves, remove the stalks, wash them very thoroughly and shred them pretty
      finely. Procure an earthenware crock and put in a layer of cabbage,
      sprinkle it with coarse salt, whole pepper, and juniper berries. Fill up
      the crock in this way, put on the lid, and keep it down closely with
      weights. It will be ready in about six weeks' time, when the fermentation
      has taken place. It is good with pork or bacon.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0249" id="link2H_4_0249"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      SPINACH FRITTERS
    </h2>
    <p>
      Take any cold boiled spinach—though people generally eat all that
      there is—and mix it thickly with the yolk of egg and a little rice
      flour; you may add a little powdered sugar. Have ready some boiling fat,
      and drop spoonfuls of the spinach into it. If the fat is hot enough the
      fritters will puff out. Drain them quickly and serve very hot.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0250" id="link2H_4_0250"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      HARLEQUIN CABBAGES
    </h2>
    <p>
      Shred some red cabbage, to half a pound of it add two medium sized apples,
      minced finely without core or skin, a bit of fat bacon, season with
      pepper, salt, vinegar, which should be tarragon vinegar, and put it to
      simmer in some gravy or milk and water. It should cook for an hour over a
      gentle fire. Cook separately some green cabbage, cleaned, boiled till
      tender in salted water, chopped, then put back on a gentle fire with salt,
      pepper, a dust of nutmeg, and some fat or butter. Let it heat and mix
      well, and then serve the two colors side by side in the same dish; the red
      cabbage has a sour and the green has a nutty flavor which is very
      agreeable.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0251" id="link2H_4_0251"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      LITTLE TOWERS OF SALAD
    </h2>
    <p>
      Put a couple of eggs on to boil hard, while you make a thick mayonnaise
      sauce. Cut some beetroot, some cucumber, some cold potato, some tomato
      into slices. Peel your eggs, and slice them, and build up little piles of
      the different things, till about two inches high. Between each slice you
      will sprinkle grated breadcrumbs, pepper, salt, a tiny scrap of chopped
      raw shallot, parsley, all mixed in a cup. Finish with the rounded ends of
      white of egg on the top, put lettuce round and pour the dressing over it.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0252" id="link2H_4_0252"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      PUFFS FOR FRIDAY
    </h2>
    <p>
      Make a batter of a beaten egg, a dust of rice flour, pepper, salt and as
      much cream as you can give. Roll out this batter so thinly that you can
      almost see through it. Cut it into rounds and put on it any cooked
      vegetables that you have, but they must be highly seasoned. Cold potatoes
      will do if they are done with mustard, vinegar, or a strong boiled sauce.
      Fold over the paste, press it together at the edges, and fry in hot fat.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0253" id="link2H_4_0253"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      HADDOCK A LA CARDINAL
    </h2>
    <p>
      Take some fillets of haddock, or cod or hake, and poach them gently in
      milk and water. Meanwhile, prepare a good white sauce, and in another pan
      a thick tomato sauce, highly seasoned, colored with cochineal if need be,
      and as thick as a good cream. Lay the fillets when cooked one each on a
      plate, put some of the white sauce round it, and along the top put the
      tomato sauce which must not run down. A sprig of chervil is to be placed
      at each end of the fillet.
    </p>
    <p>
      [<i>Seulette.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0254" id="link2H_4_0254"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      SKATE STEW
    </h2>
    <p>
      Put the fins, skin, trimmings of skate into water enough to cook them,
      with pepper and salt and simmer for half an hour. Strain it through a fine
      sieve. Make a brown sauce of butter and flour, pepper, salt, adding a
      little milk, about a teacupful for a pound of skate, then squeeze in the
      juice of half a lemon, and if you have it, a glass of white wine. Take the
      skate, cut it in pieces, simmer it in salted water; when cooked, strain
      away the water, dish the fish, pouring over it the above sauce. Decorate
      with strips of lemon peel laid in a lattice-work down the center.
    </p>
    <p>
      [<i>Une epiciere</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0255" id="link2H_4_0255"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      TO DRESS COARSE FISH
    </h2>
    <p>
      Any fish is good if dressed in this way. Make a brown sauce, well flouring
      it with salt, pepper, and dried herbs. Mince and fry a shallot and add it,
      then a large glass of red wine, a few drops of lemon juice. Cook some fish
      roe, sieve it, and stir it into the sauce. Take your fish and simmer it in
      milk and water till cooked, then heat it up quickly in the sauce to serve.
    </p>
    <h3>
      [<i>F. R.</i>]
    </h3>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0256" id="link2H_4_0256"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      FLEMISH SALAD
    </h2>
    <p>
      This is fillets of herring, laid in a bowl with slices of apple, beetroot,
      cold potatoes, and cold cooked sprouts, covered with the ordinary salad
      dressing. If the fish is salted, let it soak first of all in milk to take
      away the greater part of the salt. This is a winter dish, but the same
      sort of thing is prepared in summer, substituting cold cooked peas,
      cauliflower, artichokes, beans, with the fish.
    </p>
    <p>
      [<i>Amie reconnaissante.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0257" id="link2H_4_0257"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      FLEMISH SAUCE
    </h2>
    <p>
      This popular sauce is composed of melted butter thickened with yolk of egg
      and flavored with mustard; it is used greatly for fish.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0258" id="link2H_4_0258"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      BEEF SQUARES
    </h2>
    <p>
      If you have a small piece of very good beef, such as rump steak or fillet
      of beef, it is more economical to cut it into squares, and grill it
      lightly at a clear fire. Have ready some squares of toast, buttered and
      hot, lay these on a hot dish with a bit of steak on the top, and on the
      top of that a slice of tomato much peppered and salted and a small pile of
      horse-radish. This makes a pretty dish and can be varied by using capers
      or chopped gherkins instead of horse-radish. It is a great saving to cut
      meat, bread, etc., in squares instead of rounds.
    </p>
    <p>
      [<i>Une amie au convent.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0259" id="link2H_4_0259"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      IMITATION CUTLETS
    </h2>
    <p>
      A dish that I have done for those who like curry flavoring is the
      following. Take any cold cooked vegetables, and cutting them in small
      pieces, roll them in a thick white sauce which you have strongly flavored
      with curry. Put it aside to get firm. If you are in a hurry you can bind
      with the yolk of an egg in the flour and make a thick batter in that way.
      Form into cutlets and fry as you would a real cutlet. The same thing can
      be done with macaroni or spaghetti that is already cooked, with cold fish
      or anything that is insipid to the taste.
    </p>
    <p>
      [<i>Une amie au convent</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0260" id="link2H_4_0260"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      KIDNEYS WITH MADEIRA
    </h2>
    <p>
      Use either sheep or pigs' kidneys. Cut them longways, so as to be able to
      take out the threads from the inside of them. Put some butter on to fry
      over a brisk fire and when it is browned, but not burnt, put in the
      kidneys for three or four minutes. Take them out and keep them hot for a
      minute while you add to the butter they were cooked in a soupspoonful of
      Madeira wine, a good dust of chopped parsley, a little cayenne pepper and
      salt. Mix it well, and if too thick add a little gravy. Pour the sauce
      over the kidneys and finish with a powdering of chopped parsley. Fried
      potatoes are eaten with this dish.
    </p>
    <p>
      [<i>Mme. Vanderbelle Genotte.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0261" id="link2H_4_0261"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      PIGS' TROTTERS IN BLANQUETTE
    </h2>
    <p>
      Any part of pork or veal is good done in this way. Take your pieces of
      meat and fry them in butter till they are a good golden brown color. Put
      them in a pan, covering them with water, and adding a sliced onion, a bay
      leaf, a whole carrot, a leek, pepper, salt,—let it all simmer gently
      over a slow fire till the meat is cooked but not boiled. Take the pieces
      from the liquor and pass it through a sieve. Mix a little rice flour in a
      cup of cold water, stirring well. Drop in the juice of half a lemon and
      the beaten yolk of an egg, which stir round quickly. Put in the meat again
      for a moment and serve it with boiled potatoes.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0262" id="link2H_4_0262"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      LOIN OF MUTTON IN THE POT
    </h2>
    <p>
      Put in an earthenware pot three shallots, finely minced; take a bit of
      garlic, cut it close and rub it round the side of the pot; put in as well
      a lump of butter, pepper and salt, and some rather fat gravy. Divide the
      loin and put six chops in to simmer for three quarters of an hour on a
      moderate fire, covering the pot with the lid. Before you serve it, stir in
      a little lemon juice and stir up the sauce. To be served with Cauliflower
      à la Aerschot as follows: Cut your cauliflower into medium pieces, seeing
      that it is very clean, while you have some salted water boiling up. Put in
      the pieces, boil till tender, then drain them on a sieve. Put leaves and
      trimming of the vegetable into the pot to simmer and serve as basis for a
      vegetable soup. Make a good white sauce, adding the yolk of an egg, and
      flavoring it with nutmeg. Put the vegetable on a dish and pour over the
      sauce, letting it stand for a few moments by the fire before it is eaten.
    </p>
    <p>
      [<i>Madame Herman Noppen.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0263" id="link2H_4_0263"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      OX TONGUE WITH SPINACH AND WHITE SAUCE
    </h2>
    <p>
      Boil the tongue in salted water till the outer skin will peel off. Take
      this off, then put the tongue back in the liquor to simmer while you
      prepare the same. Take a piece of butter the size of an egg, melt it and
      mix it with two dessertspoonfuls of ground rice, add some of the liquor,
      pepper, and salt, stir well, so that it makes a good cream; drop in the
      yolks of two eggs, always stirring, and a little lemon juice. Serve the
      tongue whole with this sauce poured over it and spinach done in the
      following way: Wash the spinach in running water till every bit of grit
      has gone. Put some water on to boil, salt it well, and throw in the
      spinach which you have freed from mid-rib and stalk. The water must be
      boiling and the fire brisk. When tender, pass the spinach through the
      sieve, then put a bit of butter into an enameled saucepan, then the
      spinach, which heat for six minutes, add a little pepper. Serve it with
      the tongue, and you can garnish as well with little croutons of bread
      fried in butter.
    </p>
    <p>
      [<i>Madame Herman Noppen</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0264" id="link2H_4_0264"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      VEAL FRITTERS
    </h2>
    <p>
      If you have only a little piece of veal or other cold meat, you can make a
      very presentable dish in the following way: Cut a thin slice of meat and
      spread on each side of it a layer of mashed potatoes to which you have
      added some tomato sauce. Beat up an egg and dip the slices and potato into
      it, lay them in fine breadcrumbs and fry them till a good golden color in
      plenty of fat. Send them to table under a hot cover.
    </p>
    <p>
      [<i>Pour la Patrie.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0265" id="link2H_4_0265"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      STEWED BEEF
    </h2>
    <p>
      If you are obliged to make a hot dish in a hurry and have only a piece of
      inferior meat, there is no better way of using it than by dressing it in
      the Brabant way, which is rather expensive. Clean and cook some mushrooms,
      and when fried lightly, add them and their liquor to your beef, cut up in
      small pieces, but not minced. Add pepper, salt, a dust of spices, or an
      onion with three or four cloves in it, and a half bottle of good red wine.
      Stew all together for at least twenty minutes, take out the onion and
      cloves, and serve in the dish it was cooked in which should be an
      earthenware pot.
    </p>
    <p>
      [<i>Pour la Patrie.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0266" id="link2H_4_0266"> </a>
    </p>
    <div>
      <br><br><br><br>
    </div>
    <h2>
      A MUTTON SALAD
    </h2>
    <p>
      Cut some slices of cold mutton or lamb, removing every bit of fat and skin
      that you can, unless that destroys the firmness of the slice. Prepare a
      salad of lettuce, and if you cannot give a mayonnaise sauce, add to the
      lettuce plenty of sliced cucumber, for that keeps the mutton moist. Put
      the salad on each slice and roll the meat over as tightly as you can. Lay
      the rolls closely together in a dish and sprinkle a very little salad
      dressing over them. This way of doing meat is very useful for taking to
      picnics, or for taking on a long journey.
    </p>
    <p>
      [<i>Pour la Patrie.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0267" id="link2H_4_0267"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      SAUSAGE PATTIES
    </h2>
    <p>
      Half a pound of sausage meat of any kind that you like. Make some rounds
      of paste, lay the meat on half of each round and fold over. Steam for
      quarter of an hour, or stew in plenty of gravy.
    </p>
    <p>
      [<i>Pour la Patrie</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0268" id="link2H_4_0268"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      SAUSAGE AND POTATOES
    </h2>
    <p>
      Roll some cooked sausage meat in mashed potatoes, making a roll for each
      person. Brush the potatoes over with milk and put them to bake till nicely
      browned. Decorate with gherkins on each roll of butter.
    </p>
    <p>
      [<i>Pour la Patrie</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0269" id="link2H_4_0269"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      RAGOUT OF COLD MEAT
    </h2>
    <p>
      Take any cold meat that you have, free it from fat and skin and cut it in
      rounds like a five-franc piece. If you have some lean bacon or ham, a
      little of that should be added. I should tell you first of all to put some
      rice on to boil in boiling water. Make a sauce of flour and butter in a
      pan, adding gravy if you happen to have it, but failing that, use water
      and vinegar in equal parts to thin it; season with pepper and salt and a
      small spoonful of anchovy sauce. When the sauce is heating, put in the
      meat and cover the pan, let it all heat for twelve minutes and then place
      meat and sauce in the middle of a dish. By this time the rice may be
      tender. Drain it well and put it as a border to the stew.
    </p>
    <p>
      [<i>Aimee.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0270" id="link2H_4_0270"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      A QUICKLY MADE STEW
    </h2>
    <p>
      Put a piece of butter in a stewpan, with an onion cut in pieces, a few
      cloves, salt and pepper, a tablespoonful of shredded parsley, and if you
      have it some good gravy or meat juice and water. Throw into the sauce some
      cold meat, preferably underdone, and after it has simmered for fifteen
      minutes take a cut onion and rub with it the bottom of the dish that you
      are going to use. Take a good glass of red wine, such as Burgundy and mix
      it with the yolk of an egg, stir this into the stew and serve up in a
      couple of minutes.
    </p>
    <p>
      [<i>Madame Groubet.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0271" id="link2H_4_0271"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      GRENADINES OF VEAL
    </h2>
    <p>
      Take a fireproof dish, and after sprinkling it with breadcrumbs put in it
      a layer of roast veal in slices, a layer of mashed potatoes, a layer of
      veal kidney, partly cooked, and cut into pieces and lastly a layer of
      potato. Cover the whole with a bechamel sauce into which you have stirred
      some grated cheese; put it to bake in the oven. Then make a brown sauce
      with any veal or kidney gravy that you have, and cook some mushrooms in it
      with pepper and salt; the sauce is to be served with the grenadine.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0272" id="link2H_4_0272"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      HOCHE POT
    </h2>
    <p>
      Slice an onion and fry it in butter till it is brown; add pieces of pork
      and of mutton freed from fat and skin; cover them with water and throw
      into it any kinds of vegetables that you may have; but particularly sliced
      carrots and turnips and green cabbages; put it in the oven to cook. In
      another saucepan boil some white haricot beans, salt, and pepper, until
      they are tender, when they must be added to the stew with a small quantity
      of the liquor that they have been boiled in.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0273" id="link2H_4_0273"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      PIGEON AND CABBAGE ROLLS
    </h2>
    <p>
      Take two pigeons, two cabbages, four slices of fried bacon, an ounce of
      butter, a large wineglassful of sherry, and some gravy. Truss your pigeons
      and cook them in butter for ten minutes in a fireproof dish. Then take
      them out, cut them into neat pieces. Meanwhile have the cabbages boiled in
      salted water. Drain them. Cut them in small pieces and roll some up in
      each slice of bacon; lay the pigeons on top, pouring over them the liquor
      they were cooked in and half the wine. Put all in the oven for ten minutes—pour
      in the rest of the wine and leave for another ten minutes before serving.
      If you have stock to add to this it is an improvement, or put half a
      teaspoonful of meat extract to half a pint of water.
    </p>
    <p>
      [<i>Une refugiee</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0274" id="link2H_4_0274"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      REMAINS OF SAUSAGE
    </h2>
    <p>
      If you have a few inches of a big sausage cut it into as thick slices as
      you can—fry them and lay them in a circle on a dish with a poached
      egg on each. Little dinner breads are good when soaked in milk, stuffed
      with sausage meat, and fried. It can be used to stuff cucumber, or
      eggplants, but you should then crumble up the meat and bind it with the
      yolk of a raw egg.
    </p>
    <p>
      [<i>Mme. Georgette.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0275" id="link2H_4_0275"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      SHOULDER OF LAMB A LA BEIGE
    </h2>
    <p>
      Braise your shoulder of lamb; that is, put it in a closely covered
      stewpan, in a good brown sauce or gravy with the vegetables, to be served
      with it. It is the lid being closed that makes the meat take some flavor
      from the vegetables. To do it in the Belgian way, take some good white
      turnips, wash them and scrape them, put small ones in whole, large ones
      cut in half. Take some small cabbages, trim off without leaves, cut them
      in half, remove the stalk, make a hollow in the center and fill it with
      forcemeat of any kind; but sausage meat is good. Place the stuffed
      cabbages round the meat to cook gently at the same time.
    </p>
    <p>
      [<i>Madame Vershagen.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0276" id="link2H_4_0276"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      FILLET OF BEEF À LA BRABANCONNE
    </h2>
    <p>
      Take a whole fillet of beef, trim it neatly and set it in a braising pan
      to cook very slowly in some good brown sauce to which you have added a
      pint of stock. Put in neatly shaped carrots and turnips and some balls
      made of mashed potato already fried. Keep hot in two sauceboats a puree of
      Brussels sprouts and a puree of onions. These are prepared by cooking the
      vegetables in water, then chopping fine, and rubbing through a sieve with
      cream, or with a little good milk, pepper, and salt. To serve the fillet,
      lay it on a dish with the carrots and turnip, potato cakes round; pour
      over it the rest of the brown sauce from the pan; then add in heaps the
      onion puree and the sprouts puree.
    </p>
    <p>
      [<i>Madame Vershagen.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0277" id="link2H_4_0277"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      STEWED BEEF
    </h2>
    <p>
      An inferior part of beef may be made to taste excellent if it is braised;
      that is, simmered with the cover on slowly, in company with onions
      (already fried) and well washed pieces of carrots and whole turnips. Put
      on also some small cabbages cut in halves, and if you can give it, a glass
      of good red wine.
    </p>
    <p>
      [<i>Une refugiee.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0278" id="link2H_4_0278"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      BEEF AND APRICOTS
    </h2>
    <p>
      Stew your beef, say three pounds of steak, in some gravy, adding to a pint
      of liquor a level teaspoonful of white sugar. Throw in a handful of the
      dried apricots, but be sure you wash them well first. This dish is
      generally accompanied by leeks, first blanched for a few moments, and then
      put in the stew. Flavor with salt, pepper, and the rind of half a lemon
      which remove before you serve the stew. For English taste the sugar could
      be omitted.
    </p>
    <p>
      [<i>Seulette.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0279" id="link2H_4_0279"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      FOR AN INVALID
    </h2>
    <p>
      This must be begun at least three hours before it will be required. Take
      two ounces of pearl barley, wash it well, and put it in cold water enough
      to cover it, for an hour. Take a pound of good steak, shred it in small
      pieces, and put it in an enameled saucepan with a quart of cold water and
      a sprinkle of salt. Strain the water from the barley and add this last to
      the meat, and let it simmer for two hours. Then strain off the liquor and
      pound the meat and barley in a mortar, rub it through a sieve; when it is
      a smooth puree put it back into the pan with its liquor and a gill of
      cream. Let it simmer again for a moment and serve it in a cup with a lid
      to it.
    </p>
    <p>
      [<i>Madame A. F.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0280" id="link2H_4_0280"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      INVALIDS' EGGS
    </h2>
    <p>
      Cut out some rounds of bread a good deal larger than a poached egg would
      be. While these are frying, make a puree of Brussels sprouts. Boil them
      till tender, squeeze in a cloth. Rub them through a sieve and make into a
      very thick puree with cream, pepper and salt. Poach a fresh egg for each
      crouton, and slip it on, very quickly, put some of the green puree round,
      and serve under a hot cover.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0281" id="link2H_4_0281"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      A SWEET FOR THE CHILDREN
    </h2>
    <p>
      If you have some little breads over, cut each one in four, soak the pieces
      in milk sweetened and flavored with vanilla, for three hours. When they
      are well soaked roll them for a moment in grated and dried breadcrumbs,
      and dip them for a moment in boiling fat, just as you would do croquettes.
      Sift some white sugar over them and serve very hot.
    </p>
    <p>
      [<i>Madame M.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0282" id="link2H_4_0282"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      QUINCE CUSTARD
    </h2>
    <p>
      When you have quince preserves by you this is a quickly prepared dish.
      Make a good custard with a pint of rich milk, four eggs and a little
      essence of almonds and two ounces of powdered sugar. Put your quince
      preserve at the bottom of a fireproof circular dish and fill up with
      custard. Put it to bake for half or hour or till set. When set add some
      more quince (heated) on the top with some chopped almonds and serve hot.
      The same dish can be done with apples, which should be stewed, flavored
      with the rind of a half lemon, and passed through a sieve. Apple puree is
      put on the top in the same way, and it is decorated with some thin lemon
      peel cut into stars.
    </p>
    <p>
      [<i>Chef reconnaissant.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0283" id="link2H_4_0283"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      YELLOW PLUMS AND RICE
    </h2>
    <p>
      Put half a pound of rice in hot milk till it has absorbed all it can and
      is tender. Beat lightly the yolks of three eggs, beating in a lump of
      fresh butter the size of a pullet's egg; add powdered sugar and the whites
      of the eggs well beaten. Put the rice into this mixture and place all in a
      mold. Cook it gently for twenty-five minutes. Meanwhile take some very
      perfect yellow plums, skin and stone them and heat them in half a bottle
      of light white wine that you have seasoned with a little spice. Turn out
      the rice, put the yellow plums on the top and pour round the sauce,
      strained through muslin. Very good cold.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0284" id="link2H_4_0284"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      BRABANT PANCAKE
    </h2>
    <p>
      Butter first of all your pancakes, and you should have proper pancake
      saucers fit to go to table. Heat half a pint of sweetened milk and melt a
      quarter of a pound of salt butter with it. When well melted pour it into a
      basin and sprinkle in nearly three ounces of flour. Beat up the yolks of
      three large or four small eggs and incorporate them, then add the whites
      well beaten. Put a spoonful or two on each saucer and set to bake in the
      oven for ten minutes and when done place each saucer on a plate with a
      good lump of apricot jam on each. If you have no pancake saucers, put the
      apricot preserve on one half of each pancake and fold it up.
    </p>
    <p>
      [<i>Jean O.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0285" id="link2H_4_0285"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      DELICIOUS SAUCE FOR PUDDINGS
    </h2>
    <p>
      To a large wineglassful (say a glass for champagne wine) of new Madeira
      add the yolks only of two eggs. Put in a very clean enamel saucepan over
      the fire and stir in powdered sugar to your taste. Whisk it over the fire
      till it froths, but do not allow it even to simmer. Use for Genoese cakes
      and puddings.
    </p>
    <p>
      [<i>Madame Groubet.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0286" id="link2H_4_0286"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      FRUIT JELLIES
    </h2>
    <p>
      Jellies that are very well flavored can be made with fresh fruit,
      raspberries, strawberries, apricots, or even rhubarb, using the
      proportions of one ounce of gelatine (in cold weather) to every pound of
      fruit puree. In hot weather use a little less gelatine. As the fruit
      generally gives a bad color, you must use cochineal for the red jellies
      and a little green coloring for gooseberry jellies. The gelatine is of
      course melted in the fruit puree and all turned into a mold. You can make
      your own green coloring in this way. Pick a pound of spinach, throwing
      away the stalks and midrib. Put it on in a pan with a little salt and keep
      the cover down. Let it boil for twelve minutes. Then put a fine sieve over
      a basin and pour the spinach water through it. Strain the spinach water
      once or twice through muslin; it will be a good color and will keep some
      time. Orange and lemon jellies are much more wholesome when made at home
      than those made from bought powders. To the juice of every six oranges you
      should add the juice of one lemon, and you will procure twice as much
      juice from the fruit if, just before you squeeze it, you let it soak in
      hot water for three or four minutes.
    </p>
    <p>
      [<i>Pour la Patrie</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0287" id="link2H_4_0287"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      STRAWBERRY FANCY
    </h2>
    <p>
      Take a slice or two of plain sponge cake and cut out rounds two inches
      across. Then whip up in a basin the whites only of four eggs, coloring
      them with the thinner part of strawberry jam. As a rule this jam is not
      red enough, and you must add a little cochineal. Put the pink mixture in
      high piles on the cakes.
    </p>
    <p>
      [<i>Pour la Patrie.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0288" id="link2H_4_0288"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      PINK RICE
    </h2>
    <p>
      This sweet is liked by children who are tired of rice pudding. Boil your
      rice and when tender mix in with it the juice of a boiled beetroot to
      which some sugar has been added. Turn it into a mold and when cold remove
      it and serve it with a spoonful of raspberry preserve on the top or with
      some red plums round it.
    </p>
    <p>
      [<i>Pour la Patrie.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0289" id="link2H_4_0289"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      MILITARY PRUNES
    </h2>
    <p>
      Take some of the best French preserved prunes, and remove the stones. Soak
      them in orange curaçoa for as long a time as you have at your disposal.
      Then replace each stone by a blanched almond, and place the prunes in
      small crystal dishes.
    </p>
    <p>
      [<i>Pour la Patrie.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0290" id="link2H_4_0290"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      MADELINE CHERRIES
    </h2>
    <p>
      Take some Madeleine cakes and scoop them out to form baskets. Fill these
      with stoned cherries both white and black that you have soaked in a good
      liqueur—cherry brandy is the best but you may use maraschino. Place
      two long strips of angelica across the top and where these intersect a
      very fine stoned cherry.
    </p>
    <p>
      [<i>Pour la Patrie.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0291" id="link2H_4_0291"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      STRAWBERRY TARTLETS
    </h2>
    <p>
      It often happens that you have among the strawberries a quantity that are
      not quite good enough to be sent to table as dessert, and yet not enough
      to make jam of. Put these strawberries on to heat, with some brown sugar,
      and use them to fill small pastry tartlets. Pastry cases can be bought for
      very little at the confectioner's. Cover the top of the tartlet when the
      strawberry conserve is cold with whipped cream.
    </p>
    <p>
      [<i>Pour la Patrie.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0292" id="link2H_4_0292"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      MADEIRA EGGS OR OEUFS À LA GRAND'MÈRE
    </h2>
    <p>
      Break the yolk of an egg in a basin and be sure that it is very fresh;
      beat it up, adding a little powdered sugar, and then, drop by drop, enough
      of the best Madeira to give it a strong flavor. This makes a nice sweet
      served in glass cups and it is besides very good for sore throats.
    </p>
    <p>
      [<i>Pour la Patrie.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0293" id="link2H_4_0293"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      BUTTERFLIES
    </h2>
    <p>
      You will get at the confectioner's small round cakes that are smooth on
      the top; they are plain, and are about two and one-half inches across.
      Take one and cut it in halves, separating the top from the bottom. Cut the
      top pieces right across; you have now two half moons. Put some honey along
      the one straight edge of each half moon and stick it by that on the lower
      piece of cake, a little to one side. Do the same with the second half
      moon, so that they both stick up, not unlike wings. Fill the space between
      with a thick mixture of chopped almonds rolled in honey, and place two
      strips of angelica poking forward to suggest antennae. A good nougat will
      answer instead of the honey.
    </p>
    <p>
      [<i>Pour la Patrie</i>.]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0294" id="link2H_4_0294"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CHERRY AND STRAWBERRY COMPOTE
    </h2>
    <p>
      Take half a pint of rich cream and mix with it a small glassful of Madeira
      wine or of good brandy. Pick over some fine cherries and strawberries,
      stoning the cherries, and taking out the little center piece of each
      strawberry that is attached to the stalk. Lay your fruit in a shallow dish
      and cover it with the liquor and serve with the long sponge biscuits known
      as "langues de chat" (Savoy fingers).
    </p>
    <p>
      [<i>Amitie aux Anglais.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0295" id="link2H_4_0295"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CHOCOLATE CUSTARD
    </h2>
    <p>
      To make a nice sweet in a few minutes can be easily managed if you follow
      this recipe. Make a custard of rich milk and yolks of eggs, sweeten it
      with sugar, flavored with vanilla, and if you have a little cream add that
      also. Then grate down some of the best chocolate, as finely as you can,
      rub it through coarse muslin so that it is a fine powder. Stir this with
      your custard, always stirring one way so that no bubbles of air get in.
      When you have got a thick consistency like rich cream, pour the mixture
      into paper or china cases, sprinkle over the tops with chopped almonds.
      There is no cooking required.
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a name="link2H_4_0296" id="link2H_4_0296"> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      GOOSEBERRY CREAM WITHOUT CREAM
    </h2>
    <p>
      Take your gooseberries and wash them well, cut off the stalk and the black
      tip of each. Stew them with sugar till they are tender, just covered in
      water. Do not let them burn. If you have not time to attend to that put
      them in the oven in a shallow dish sprinkled with brown sugar. When tender
      rub them through a fine sieve at least twice. Flavor with a few drops of
      lemon juice, and add sugar if required. Then beat up a fresh egg in milk
      and add as much arrowroot or cornflour as will lie flat in a salt spoon.
      Mix the custard with the gooseberries, pass it through the sieve once more
      and serve it in a crystal bowl.
    </p>
    <p>
      [<i>Mdlle. B-M.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      CHOCOLATE PUDDINGS
    </h2>
    <p>
      Make some Genoese cake mixture as you would for a light cake, and pour it
      into greased molds like cups. You can take the weight of one egg in dried
      flour, butter, and rather less of sugar. Beat the butter and sugar
      together to a cream, sprinkle in the flour, stirring all the time, a pinch
      of salt, and then the beaten egg. When your little cakes are baked, turn
      them out of the molds and when cool turn them upside down and remove the
      inside, leaving a deep hole and a thin crust all round. Fill up this hole
      with the custard and chocolate as above, and let it grow firm. Then turn
      the cases right way up and pour over the top a sweet cherry sauce. You may
      require the yolks of two eggs to make the custard firm.
    </p>
    <p>
      [<i>Mdlle. B-M.</i>]
    </p>
    <p>
      <br><br>
    </p>
    <hr>
    <p>
      <a> </a>
    </p>
    <div >
      <br><br><br><br>
    </div>
    <h2>
      INDEX
    </h2>
<pre xml:space="preserve">   Anchovy Biscuits
      "    Patties
      "    Rounds
      "    Sandwiches
   Anchovies
      "  Mock
   Apples, a new dish of
   Apples and Sausages
   Artichokes a la Vedette
   Artichokes, Brussels
   Asparagus a l'Anvers
   Asparagus, To Cook
   Aubergine or Egg Plant

   Banana Compote
   Beans, a Dish of Haricot
      "   Broad, in Sauce
   Beef a la Bourguignonne
   Beef a la Mode
   Beef, Blankenberg
     "   Caretaker's
     "   Fillet of, a la Brabanconne
     "   Roast Rump of, Bordelaise Sauce
     "   Roasted Fillet of
     "   Stewed
   Beef and Apricots
   Beef Squares
   Brussels Sprouts
   Boeuf a la Flamande
   Bouchees a la Reine
   Brabant Pancake
   Burgundy, Hot
   Butterflies

   Cabbage, Red
   Cabbage and Potatoes
   Cabbage with Sausages
   Cabbages, Harlequin
   Cake, Mocha
   Calf's Liver a la Bourgeoise
   Carbonade, Flemish
   Carbonade of Flanders
   Carbonades done with Beer
   Carrots, Belgian
       "    Brussels
       "    Flemish
       "    Stuffed
   Carrots and Eggs
   Cauliflower a la Reine Elizabeth
   Cauliflower and Shrimps
   Cauliflower, Dressed
       "        Stuffed
   Celeris au Lard
   Cheese Fondants
   Cheese Limpens
   Cherry and Strawberry Compote
   Cherries, Madeline
   Chicken a la Max
   Chicory
   Chicory a la Ferdinand
   Chicory and Ham with Cheese Sauce
   Chicory, Stuffed
   Children's Birthday Dish, The
   Chinese Corks
   Chou-Croute
   Cod, Remains of
    "   The Miller's
   Cordial, Hawthorn
   Cream, Chocolate
    "   Rum
    "   Vanilla
   Creme de Poisson à la Roi Albert
   Croquettes of Boiled Meat
   Croquettes of Veal
   Croquettes, Cheese
       "       Potato
   Cucumber à la Laeken
   Cucumbers and Tomatoes
   Custard, Chocolate
   Cutlets, Imitation

   Delicious Sauce for Puddings

   Egg Plants as Souffle
   Eggs à la Ribeaucourt
   Eggs, a Difficult Dish of
    "  Belgian
    "  Country
    "  French
    "  Madeira or Oeufs à la Grand'mère
    "  Peasants'
    "  Poached, Tomato Sauce
    "  Stuffed
   Eggs and Mushrooms
   Endive, Flemish
   Entrèe (Croque-Monsieur)
    "  Walloon

   Fish
    "  a Brown Dish of
   Fish, Filleted, with White Sauce and Tomatoes
    "  Remains of
    "  To Dress Coarse
   Fish and Custard
   Four Quarters
   Frangipani
   Fricadelle
   Friday's Feast
   Fritters, Apple
      "    Fruit
      "    Semolina
      "    Spinach
      "    Veal
   Fruit Jellies

   Gaufres from Brussels
   Gingerbread, Belgian
   Gooseberry Cream without Cream

   Haddock a la Cardinal
   Haddocks, Baked
   Hake and Potatoes
   Ham with Madeira Sauce
   Ham, York, Sweetbreads, Madeira Sauce
   Hare
    "  Hunter's
   Haricots, Red
   Herring and Mayonnaise
   Herrings, Dutch
   Hoche Pot
   Hoche Pot Gantois
   Hoche Pot of Ghent
   Hors d'Oeuvre
   Hot Pot

   Invalid, for an
   Invalid's Eggs

   Kid, Roast, with Venison Sauce
   Kidneys and Lettuce
   Kidneys with Madeira

   Lamb, Shoulder of, à la Belge
   Lavender Water
   Leeks à la Liegeoise
   Lettuce, Cooked

   Mackerel, to Keep for a Week
   Meat, Cold, Ragout of
     " Scraps of
     " To Use Up Cold
     " To Use Up Remains of
   Mutton, a Use for Cold
     "  Collops
     "  Loin of, in the Pot
     "  Ragout of
     "  Shoulder of
     "  Shoulder of, Dressed Like Kid
     "  Stew
     "  Stewed Shoulder of
   Mushrooms à la Spinette
   Mushrooms, Gourmands'

   Oeufs Celestes, Hommage à Sir Edward Grey
   Omelette, Asparagus
      "   Mushroom
      "   of Peas
      "   Rum
   Ox Tongue
   Ox Tongue a la Bourgeoise
   Ox Tongue with Spinach and White Sauce

   Pains Perdus
   Pastry, Excellent Paste for
   Peas, Flemish
   Petites Caisses à la Furnes
   Pigeon and Cabbage Rolls,
   Pigeons, Fricassee of
   Pigs' Trotters in Blanquette
   Pineapple à l'Anvers
   Pommes Château
   Potato Dice
   Potatoes, Chipped
      "   Surprise
   Potatoes a la Brabanconne
   Potatoes and Cheese
   Potatoes in the Belgian Manner
   Pouding aux Pommes
   Prunes, Military
     "  Stewed
   Puddings, Chocolate
   Puffs for Friday
   Purée of Chestnuts

   Quince Custard

   Rabbit
     "  Baked
     "  Flemish
     "  Laeken
   Rabbit à la Bordelaise
   Rice, Golden
     " Pink
     " Richelieu
     " Saffron
   Rice à la Conde
   Rice with Eggs
   Rissoles, Good
   Riz Conde

   Salad, Belgian
     "  Flemish
     "  Little Towers of
     "  a Mutton
     "  of Tomatoes
     "  Vegetable
   Salads, Vegetable
   Sauce au Diable
   Sauce, Bearnaise
     "  Bordelaise
     "  Cream
     "  Dutch, for Fish
     "  Flemish
     "  Maître d'Hôtel
     "  Muslin
     "  Poor Man's
     "  The Good Wife's
   Sausage and Potatoes
   Sausage Patties
   Sausage, Remains of
   Skate, Stew
     "  Very Nice
   Snowy Mountains
   Soles, Filleted, au Fromage
   Soufflé, Apricot
     "   Au Chocolat
     "   Baked
     "   Cheese
     "   Kidney
     "   Semolina
   Soup, A Good Belgian
     " A Good Pea
     " Ambassador
     " Another Sorrel
     " Belgian Purée
     " Carrot
     " Cauliflower
     " Chervil
     " Cream of Asparagus
     " Crecy (Belgian recipe)
     " Fish
     " Flemish
     " Green Pea
     " Hasty
     " Immediate, or Ten Minutes
     " Leek
     " Mushroom Cream
     " Onion
     " Ostend
     " Potage Leman
     " Sorrel
     " The Soldiers' Vegetable
     " Starvation
     " Tomato
     " Tomato Puree
     " Vegetable
     " Waterzoei
   Sparrows, Headless
   Speculoos
   Sprats, To Keep
   Spinach à la Braconnière
   Stew, A Quickly Made
   Strawberry Fancy
   Strawberry Tartlets
   Sweet Drinks and Cordials Orgeat
   Sweet for the Children, A

   Tomato Rice
   Tomatoes, à la Sir Edward Grey Hommage
   Tomatoes and Eggs
        "   and Eggs, Two Recipes for
   Tomatoes and Shrimps
   Tomatoes in Haste
   Tomatoes, Stuffed
        "   Stuffed with Beans

   Veal, Breast of,
     " Blanquette of
     " Fricandeau of
     " Grenadines of
     " Grenadins of
   Veal à la Crème
   Veal à la Milanaise
   Veal Cake,
     "    Excellent for Supper
   Veal Cutlets with Madeira Sauce
   Veal Liver Stuffed, or Liver à le Panier d'Or
   Veal with Mushrooms, or the Calf in Paradise
   Veal with Onions
   Veal with Tomatoes

   Yellow Plums and Rice
</pre>
    <div >
      <br><br><br><br><br><br>
    </div>







<pre>




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