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.

This dish is to be served very cold.

[_E. Defouck_.]



BELGIAN CARROTS

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.

[_Gabrielle Janssens_.]



STUFFED TOMATOES

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