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... The Menu Savouries for Every Dav SAVOURIES are nearly always popular and by some preferred to the sweet course which they not infrequently forego. If a menu is partly cold and partly hot, it is better to make the bonne-bouche that finishes off the meal ...

... THE MENU SOME CHEESE TRIFLES j THOUGH there is an unfortunate shortage of the ordinary kinds of cheese at the present moment, there is plenty of Parmesan to be obtained. This being the case, these few recipes will, I hope, be acceptable. Cheese Fritters ...

... II THE MENU SAVOURIES Croutons of Haddock Devilled Prawns Camembert Cheese Biscuits French Savoury Eggs Sardines with Cheese Boston Tit-Bit Croutons of Haddock BOIL a dried haddock for a few minutes, free it from skin and bones, chop it finely, and put ...

... The Menu Savouries for Every Day SAVOURIES nowadays are generally considered quite a necessary adjunct to the menu, and many people prefer them to the sweet course, which they not infre quently forego. If a menu is partly cold and partly hot it is wise ...

... The* Menu Savouries Anchovy Rissoles Scrape and bone ten Gorgona anchovies. Roll out about ½lb. of rich short paste, and cut out some oblong pieces of even size. Enclose each fish neatly in a piece of the paste, and roll up, wet the ends, and trim them ...

... The Menu Some Recipes for Chutney Green Tomato Chutney Put one pint of vinegar in a preserving pan with ½ lb. of Demerara sugar. Boil until the sugar is dissolved. Then add I lb. of green tomatoes, I lb. of apples, all cut up small, ½ oz. of ground ginger ...

... The Menu Some Seasonable Salads Every housekeeper should have in her larder some of John Burgess and Son's Potted Meat and Fish Pastes-- there are no less than seventeen different kinds, which are quite invaluable for sandwiches, besides being a great ...