RED CABBAGE
Take half a red cabbage of medium size, chop it very finely and put it in a pan; add a little water, salt, and pepper, three or four potatoes cut in fine slices and five lumps of sugar. Let it all simmer for two hours with the lid on. Then take off the cover and let it reduce. Before serving it, add either a bit of fat pork or some gravy, with a dessert-spoonful of vinegar. Stir it well before sending it to table.
[Mrs. Emelie Jones.]
ASPARAGUS À L'ANVERS
Clean a bunch of asparagus and cook it in salt water for fifteen minutes. To do this successfully, tie the bunch round with some tape and place it upright in a pan of boiling water. Let the heads be above the water so that they will get cooked by the steam and will not be broken. Simmer in this way to prevent them moving much. Meanwhile, hard-boil three eggs and chop some parsley. Lay the asparagus on a dish and sprinkle parsley over it, place round the sides the eggs cut in halves long-ways, and serve as well a sauce-boat of melted butter.
[Mrs. Emelie Jones.]