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.

[_Elise et Jean_.]



POTATOES A LA BRABANCONNE

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.

[_Elise et Jean_.]



FLEMISH PEAS

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