the dish is small, but the potatoes must be thoroughly cooked. The
original recipe directs Gruyere cheese, but red or pale Canadian Cheddar
could be used.



FRIDAY'S FEAST

Cook a medium cabbage till it is tender, and all the better if you can
cook it in some soup. When tender, mince it and rub it through a sieve.
Boil at the same time three pounds of chestnuts, skin them, keep ten
whole, and rub the others through the sieve, adding a little milk to make
a puree. Mix the puree with the cabbage, adding salt, pepper, and a lump
of butter the size of a chestnut. Press it into a mold and cook it in a
double saucepan for quarter of an hour. Take it out and decorate with the
whole chestnuts.



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_.]