remain in the mixture; sprinkle in the flour. Take a fireproof dish, and
butter it, and pour in the mixture, which place in a gentle oven for a
quarter of an hour. It is better to practice this recipe at lest once
before you prepare it at a dinner, on account of the baking.

[_L. Verhaeghe._]



PEASANTS' EGGS

For six people put on the fire two handfuls of sorrel, reduce it to a
puree, and add two dessertspoonfuls of cream, a lump of butter the size
of a pigeon's egg, pepper, salt. Take six hard-boiled eggs and, crumbling
out the yolks, add them to the sorrel puree. Place the whites (which you
should have cut longways) on a hot dish, and pour over them the puree of
sorrel; sprinkle the top with breadcrumbs, and put bits of butter on it
also. Place in the oven for ten minutes, and serve garnished with
tomatoes.

[_Mlle. A. Demeulemeester._]



TWO RECIPES FOR TOMATOES AND EGGS

Take some good tomatoes, but not too ripe. Cut them down from top to
bottom, take out the pulp, and in each half tomato put half a hard-boiled
egg. Arrange them on a dish, and pour round them a good mayonnaise, to
which you have added some chopped parsley.