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.



LITTLE TOWERS OF SALAD

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.



PUFFS FOR FRIDAY

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