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The Bystander

The Menu: Dinner Menu

... The Menu Dinner Menu Very unfavourable comparisons have been drawn between French and English women in the practical application of the art of cookery. A Frenchwoman will turn every scrap to account, and make most delicious dishes out of a mere nothing ...

Published: Wednesday 20 January 1904
Newspaper: The Bystander
County: London, England
Type: Article | Words: 444 | Page: 76 | Tags: Recipe 

The Menu

... The Menu At this season of the year, when so many country houses are full of visitors, breakfast holds a very im portant place. A good breakfast lays an excellent foundation for a day's work or a day's shooting, and I propose to give two menus suitable ...

Published: Wednesday 30 December 1903
Newspaper: The Bystander
County: London, England
Type: Illustrated | Words: 528 | Page: 74 | Tags: Recipe 

The Menu

... The Menu My menu this week is taken from a dinner I was present at about a fortnight ago-- it was such a charming little dinner and so nicely cooked and served, that I asked my hostess's kind permission to publish it. The dishes marked with a star I have ...

Published: Wednesday 17 February 1904
Newspaper: The Bystander
County: London, England
Type: Article | Words: 590 | Page: 76 | Tags: Recipe 

The Menu

... The Menu I have been asked by some of my readers to give a few recipes for savouries, and hope the following will be of use: BLOATER ROES, WITH OYSTERS Cut some pieces of bread, three inches long, one inch wide, and half-an-inch deep, hollow out the centres ...

Published: Wednesday 23 November 1904
Newspaper: The Bystander
County: London, England
Type: Article | Words: 397 | Page: 72 | Tags: Recipe 

The Menu

... ...

Published: Wednesday 27 February 1924
Newspaper: The Bystander
County: London, England
Type: Illustrated | Words: 524 | Page: 82 | Tags: Recipe 

The MENU

... ...

Published: Wednesday 01 June 1927
Newspaper: The Bystander
County: London, England
Type: Illustrated | Words: 416 | Page: 88 | Tags: Recipe 

The Menu: Menu of a Christmas Dinner

... The Menu Menu of a Christmas Dinner For my menu this week I intend to give a Christmas dinner; and as I wish to include as many of the recipes contained in it as possible, I must content myself with only a very few words. I particularly wish my readers ...

Published: Wednesday 23 December 1903
Newspaper: The Bystander
County: London, England
Type: Article | Words: 553 | Page: 74 | Tags: Recipe 

THE MENU

... THE MENU Two Luncheon Menus I. Pate de Foie Gras. Mutton Cutlets. Spinach. Potatoes Saute. Roast Pheasant. Corn Salad. Cabinet Pudding. Lemon Jelly. II. Savoury Souffle. Whiting au Gratin. Saddle of Mutton. Parsnips a la frangais. Mashed Potatoes. Compote ...

Published: Wednesday 06 January 1904
Newspaper: The Bystander
County: London, England
Type: Article | Words: 338 | Page: 70 | Tags: Recipe 

THE MENU

... THE MENU |j 11 1 A Little Dinner (for Bourgeois, Profiteers, Members of the Aristocracy and, in fact, Almost Anybody). Potae-e Pogrom a la Mauvaise Ferame Take some potato peelings (unwashed), and a pound of best lime. Place the peelings in a quart of ...

Published: Wednesday 17 September 1919
Newspaper: The Bystander
County: London, England
Type: Article | Words: 438 | Page: 82 | Tags: Recipe 

The Menu

... The Menu As there is always, during Lent, a great demand for fish, I think the following recipes this week may be found useful: Fillets of Turbot a la Gendienne Scalloped Oysters Fried Whiting, with Sauce Piquante FILLETS OF TURBOT OR HALIBUT A. LA GENDIENNE ...

Published: Wednesday 05 April 1905
Newspaper: The Bystander
County: London, England
Type: Article | Words: 451 | Page: 50 | Tags: Recipe 

The Menu

... The Menu Now that October has come in and nearly all the owners of country houses are entertaining for the shooting, the hostess naturally finds plenty to do in the catering for her guests. Fortunately, the food supply of every kind is abundant, and, ...

Published: Wednesday 12 October 1904
Newspaper: The Bystander
County: London, England
Type: Article | Words: 586 | Page: 72 | Tags: Recipe 

The Menu

... Tike Menu One of the most seasonable of the many delicacies in our food market, and one that is always welcome, is Spring chickens. To have them absolutely in perfection they should be spatchcocked and grilled, as follows: Divide the birds down the ...

Published: Wednesday 27 May 1908
Newspaper: The Bystander
County: London, England
Type: Article | Words: 651 | Page: 62 | Tags: Recipe