Pommes de Terre en Matelote.

—Slice freshly boiled potatoes and cook en casserole with seasoning of pepper and salt, two or three sliced onions, a sprig of chopped parsley, a lump of butter and a small amount of flour and water. Cook till all the ingredients are well blended and when heaped on a platter and ready for the table, pour over a glass or two of wine.

Salade Beaucaire.

—Chop coarsely celery and endive together, season with oil, vinegar and mustard an hour before using. Just before taking to the table, add chopped boiled ham, a sour apple, diced, moistened with a little tarragon and mayonnaise. Surround the salad with a border of small potatoes, boiled and sliced, alternated with slices of beet.

Crème Fouettée.

—Whip cream till it is very thick or make about a quart of custard. Mash thoroughly a pound of cherries or raspberries, or both with powdered sugar. Mix with the cream or custard, beat again and serve immediately. In summer this may be iced with good results.

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