Fill the cases to the level of the cress leaves, and decorate with a
Belgian flag made as follows:

Make some aspic jelly with gelatine, tarragon vinegar, and a little
sherry. Color one portion with paprika or coralline, pepper; a second
part with the sieved yolks of two hard-boiled eggs, and the remainder
with rinsed pickled walnuts, also passed through a wire sieve. Pour the
red jelly into a small mold with straight sides; when it is almost set
pour in the yellow aspic, and when that is cold pour in the black. When
the jelly is quite cold, turn it out, slice it, and cut it into pieces of
suitable size. If you make too much aspic it can decorate any cold dish
or salad. The walnut squash looks black at night.

[_Margaret Strail, or Mrs. A. Stuart._]



FLEMISH CARROTS

Take some young carrots, wash and brush them as tenderly as you would an
infant, then simmer them till tender in with pepper and salt. When
cooked, draw them to the side of the fire and pour in some cream to make
a good sauce. If you cannot use cream, take milk instead and stir with it
the yolk of an egg. To thicken for use, add a pinch of sugar and some
chopped parsley.



AUBERGINE OR EGG PLANT