Boil some potatoes, rub them through a sieve, add pepper, salt, and a tablespoonful of cream to a pound of potatoes, rub through a tammy again. Chop a shallot, a spring or two of parsley and mix them in, sprinkling in at the same time a dust of nutmeg and a dessertspoonful of grated cheese. Place the puree in a dish to be baked, and before setting it in the oven sprinkle on the top some bread-crumbs, and cheese grated and mixed and one or two pats of salt butter. Bake till it is a golden brown.
[Elise et Jean.]
FLEMISH PEAS
Cook some young peas and some carrots (scraped and shaped into cones) in separate pans. Then put them together in an earthenware close covered pan to simmer together in butter and gravy, the first water having been well drained from them. Season with pepper and salt and let them cook gently for ten or twelve minutes; do not uncover the pot to stir it, but shake it every now and then to prevent the contents from burning.
[Amie inconnue.]