... Tike Memi A SIMPLE and dainty luncheon Hors d'GEuvres Varies Petite Sole Colbert Escalloppe de Veau au Madere Potato Chips. Flageolets au Beurre Omelette au Rhum Spaghetti a la Napolitaine Petite Sole Colbert Skin a sole, and after having cut a small incision (about two inches long) on the upper side, egg and breadcrumb it, and fry in boiling fat until a golden colour both sides. In the ...

... THE MENU Summer Luncheons i Fried Soles *Chicken en Casserole. Peas. New Potatoes Stewed Black Currants. Junket Spaghetti a l'ltalienne. Coffee II Cold Salmon Mayonnaise ♦Braised Lamb or Mutton Cutlets ♦Iced Venice Pudding Camembert Cheese. Coffee III Lobster Cutlets ♦Filet de Bceuf a la Reforme Fruit Salad. Macaroon Custard ♦Macaroni a la Milanese Chicken en Casserole Cut up a fowl into neat ...

... WHEN you list the vitamin B foods, you will see how probable it is that many people are not getting enough of them to-day. The natural sources are: germ of cereal, egg yolk, liver, yeast, milk, green vegetables, pork, bacon, nuts and pulses. These foods are not now taken in sufficient quantity, nor sufficiently often, to fill the demands for vitamin B made by your body. In the summer, peas and ...

... Especially X OLe Wan (t)n cJleave MUSCOVITE SOUP Dice 4 onions and fry until golden brown; add the finely shredded heart of a cabbage and leave for 10 minutes over a low fire. Mix in 3 dessertspoonfuls of flour and finally 3 pints of strong vegetable stock to which 3 meat cubes have been added.^ Stir until boiling and then let simmer for 1 hour. Season to taste, and add 1 dessertspoonful of ...

... The Menu VEGETARIAN DISHES SUITABLE FOR HOT WEATHER Peas Stewed with Lettuces and Ham Shell a peck of young green peas and put them into a bowl of cold water and 20z. of butter. Work them well with the fingers to make the peas stick together, and then drain them in a colander. Put them then in a stewpan with the hearts of two cabbage lettuces finely shred, a large onion cut into thin slices, a ...

... The Menu A NICE VARIETY OF PUDDINGS AND SWEETS Caramel Pudding Chestnut Cream Chocolate Souffle Gateau of Rhubarb Pear Salad Coffee Cream Caramel Pudding Put ½lb. of raw sugar (black is best) in a stewpan, with one tablespoonful of water, and boil until it begins to burn; then pour it into a mould and let it run round the sides and bottom. When the sugar is set, make a custard with four eggs, ...

... 1 ffi^ mm DIFFERENT WAYS OF COOKING PARTRIDGES How to Cook a Partridge. Partridges with Piquante Sauce. Broiled Partridges. Partridge Salad. Partridges a l'Italienne. How to Cook a Partridge WASH the bird in cold water in which a little soda has been dissolved. Wipe it perfectly dry and rub it thoroughly in side and out with salt and pepper. Then rub the outside of the bird with warm butter ...

... The M 2 my. A spring luncheon Plovers' Eggs Sole a la Tour d' Argent Lamb Cutlets, with Lamb Sweetbreads New Potatoes. Spinach a la Creme Indian Trifle Anchovy Eclairs Plovers' Eggs These should be placed on a mould of salt and dry toast handed. Sole a la Tour d'Argent Fillet a nice-sized sole and divide the fillets into eight pieces. Put them in a stewpan with half a pint of white stock and ...

... j THE j j COLD TUSHES FOR HOT DAYS j Fish in Jsllv ABOUT a pint of stock is required for this dish, and put into it ½ oz. of gelatine, one tablespoonful of tarragon vinegar, and a seasoning of salt and pepper. Put these into a double saucepan, and place over the fire, directly the gelatine melts, whip it briskly till it boils. Let the stock simmer for nearly half an hour; strain through a ...

... r7^e MENU i Suggestions for an Impromptu Supper Fricassee of Lobster. Oysters MaItre d'H6tel. Mould of Hare (Cold). Salade t t alien ne-- Sauce Tart are, Fricassee of Lobster PICK all the flesh from a good-sized lobster and mince it. Melt 2 oz. of butter in a chafing-dish, and stir into it two table spoonfuls of flour. Let this cook thoroughly, but not to colour. Then moisten gradually with ...

... T^M i e\ tl m i w f iPmaje. ___^Sr-^r^fi A COOKING EN CASSEROLE Red Mullet en Casserole PLACE the fish (it is best to select small ones) in a marinade for two hours before cooking, then wipe them and cook them gently in butter for ten minutes. Put a pint of thick brown sauce into a stewpan with a finely minced onion, a large teaspoonful of anchovy sauce, a wineglassful of sherry and a pinch ...

... ifejvf k/; e\ !l n] I uJ /n The Cooking of a Gocse and Game Roast Goose (Stuffed) SINGE and draw a goose. Next prepare a sage and onion stuffing made as follows: Chop finely 2 ozs. of beef suet, add to it 2 ozs. to 3 ozs. of breadcrumbs, one teaspoonful of mixed herbs, one teaspoonful of powdered sage. Peel and parboil a large onion, chop it up finely, and add it to the above. Mix well, and ...