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 puree.
Stir well, and serve with minced parsley scattered at the top.

[_Mme. Goffaux_.]



POTATOES IN THE BELGIAN MANNER

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.

[_E. Wainard_.]



TOMATOES AND SHRIMPS

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