LEEK SOUP

Cut up two onions and fry them till they are brown; you need not use
butter, clarified fat will do very well. Clean your leeks, washing them
well; cut them in pieces and fry them also; add any other vegetables that
you have, two medium-sized potatoes, pepper, salt, and a little water.
Let all simmer for three hours, and pass it through a fine sieve. Let
there be more leeks than other vegetables, so that their flavor
predominates.

[_Mme. Jules Segers_.]



CELERIS AU LARD

Take one pound of celery, cut off the green tops, cut the stems into
pieces two-thirds of an inch long; put into boiling salted water, and
cook till tender. Take one-half pound potatoes, peel and slice, and add
to the celery, so that both will be cooked at the same moment. Strain and
place on a flat fire-proof dish. Prepare some fat slices of bacon, toast
them till crisp in the oven; pour the melted bacon-fat over the celery
and potato, adding a dash of vinegar, and place the rashers on top. Serve
hot.

Leeks may be prepared in the same way.



CABBAGE WITH SAUSAGES