Good food

Flemish endives.
One kilo of endives, 150 gr. of butter, the juice of a lemon.

Wipe the endives carefully, cut off the base a little, pass them through a fine damp cloth to remove the sand, make them bitter by washing them. Place them tightly together head to toe, raw, in a fire-proof serving dish, in which you have spread some of the butter, sprinkle with salt, pepper and fine breadcrumbs and put in a moderately hot oven for twenty-five to thirty minutes; do not let them grill. When serving, add the remaining butter divided into small pieces and the lemon juice. You can also blanch them before storing them in the dish and only leave them for a quarter of an hour in the oven.

Creamed onions.
One and a half kilos of small white onions, 75 gr. of butter, a teaspoon of cream, half a spoonful of flour, salt, pepper.

Peel the onions, cook them in salted water; drain them. Put the butter in the pan, the onions sprinkled with the flour, leave on the heat for four to five minutes, stirring gently; on the corner of the stove, pour the cream, turning with the wooden spoon, serve immediately.

Chocolate cream without eggs or milk.

Dissolve four large bars of chocolate, or six spoonfuls of granulated chocolate, in a little water, add a good teaspoon of cocoa (to give more strength to the chocolate), let it boil over a low heat. Dissolve two tablespoons of corn flour in cold water, mix with the chocolate, cook gently for a quarter of an hour, stirring constantly. Serve cold.

The proportion of chocolate and flour is for one liter of water. We can thus replace the water with milk.

Savory cupcakes.

Put 150 gr. of milk to warm in a saucepan with 65 gr. of butter. Mix with half a liter of flour which you place in a cone on the table. Add a small spoonful of fine salt.

Let the dough rest for an hour. Then roll it out very thin, with a rolling pin, and cut it into rounds the size of a 5 franc coin. Moisten the tops of the cakes with very salty water and bake in a very hot oven. Stitch the circles. before putting them in the oven so they don't split.

BABETTE