ham, rather more veal than ham, mushrooms tossed in butter, a little
breadcrumb, milk to render it moist, pepper and salt. Put on the covers
and add on each one a scrap of butter. Bake them gently in a fireproof
dish. The following excellent sauce is poured over them five minutes
before taking them out of the oven: Use any stock that you have,
preferably veal, adding the insides of the tomatoes, pepper and salt;
pass this through the wire sieve. Make a _roux_--that is, melt some
butter in a pan, adding flour little by little and stirring until it goes
a brown color. Add to it then your tomatoes that have been through the
sieve, and some more fried mushrooms. Pour this sauce over the whole and
serve very hot.

[_Mme. van Praet_.]



RED CABBAGE

Mince the cabbage and put it in a pan with plenty of refined fat
(clarified fat) and two or three large potatoes, pepper and salt. Add
sufficient water to cover it, with a dash of vinegar and six dessert-
spoonfuls of brown or moist sugar. Let it simmer for four hours, drain it
and serve cold.

[_Mme. Segers_.]



VEGETABLE SALAD