A Salad Of Tomatoes Recipe

Cut a large cabbage in two, slice and wash, put it into boiling water
with salt, and when partly cooked, add some potatoes cut into smallish
pieces. Cook all together for about an hour; then drain. Put some fat in
a saucepan, slice an onion, brown it in the fat, add the cabbage and
potato, and stew all together for ten minutes; then dish. Bake some
sausages in the oven and dish them round the cabbage; serve hot.
_Another way (easier)_
Stew the cabbages, potato and sausages all together and dish up neatly.
LEEKS À LIEGOISE Take enough of leeks to make the size of dish required;
if they are very thick, cut in two lengthwise; cut off the green tops;
leaving only the blanched piece of stalk; put them into boiling salted
water and cook thoroughly about one hour: strain and dish neatly on a
fish-drainer. Have ready some hard-boiled eggs; shell them, cut in two,
and place round the leeks; serve hot with melted butter, or cold with
mayonnaise sauce.
N. B. The water in which the leeks have been boiled makes a wholesome
drink when cold, or a nourishing basis for a vegetable soup.
[_From Belgians at Dollarfield, N.B._]

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