CABBAGE AND POTATOES

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.

[_Mdlle. M. Schmidt, Antwerp_.]



SPINACH A LA BRACONNIERE

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
Gruyere, 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.

[_Mme. Braconniere_.]



A DISH OF HARICOT BEANS

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