... MENU THE PARTRIDGE SEASON An Old-fashioned Way of Roasting WASH the bird in cold water in which a little soda has been dissolved. Wipe it dry and rub it inside and out with salt and pepper. Then rub the outside of the bird with warm butter and dredge ...

... c2/2e MENU SOUFFLES Fish Souffle. Oyster Souffle. Veal Souffle. Cheese Souffle. Fish Souffle A QUARTER of a pound of uncooked filleted white fish will be sufficient. Wipe the fish and chop it finely. Melt ½ oz. of butter in a saucepan, add I oz. of flour ...

... The Menu Lobsters and Grabs LOBSTERS and crabs are now at their best and very plentiful, and there are so many ways of serving them that they are a tasty addition to any meal. The recipes below are worth a trial. Fricassee of Lobster Lobster Mayonnaise ...

... The Menu This week, our space being limited, we give our readers a few odd recipes which should prove useful at this season of the year TIMBALE OF MACARONI Take ½lb. of Naples macaroni, boil it until quite soft, drain it in a cloth, cut in pieces half ...

... MENU DANCE REFRESHMENTS Pate de Foie Gras Sandwiches. Potted Chicken, Ham or Game Sandwiches. Boned Turkey. Oyster Patties. Lobster Mayonnaise. Chocolate Eclairs. Claret Jelly. Pineapple Salad. Ices. Hot Soup (Served in Cups to Each Guest when Leaving) ...

... The Menu Fish Cookery The chafing-dish and casserole both open facilities for the preparation of fish, and it may be served in dainty little portions in small earthenware pots that are especially suitable for a little theatre supper. Oysters are always ...

... The Menu cold entrees Aspic Jelly For every quart of hot water allow 2¼oz. of best leaf gelatine, flavour this with two bay-leaves, salt, white pepper, and lemon-juice to taste; add to it a teacupful of good vinegar, one sliced onion, twenty peppercorns ...

... The Menu: Meatless Dishes Fish Puree Take a small fresh haddock, wash it, and cut off the head, tail, and fins, skin and fillet it, place the head, bones, etc., in a saucepan with two quarts of water, one table- spoonful of oatmeal, a bunch of parsley ...

... The Menu The Game Season WITH game in season too much attention cannot be paid to its proper treatment in the larder and kitchen; for the flavour of all game may be so easily spoilt by indifferent or bad cooking. Game should be always well hung and carefully ...

... :|_ THE MENU |l CASSEROLE COOKERY j ONE advantage of using a casserole is that the food can be cooked and served in the same pan-- hence a saving of labour, it can also be left to simmer on a small gas jet, providing it is placed on an iron plate. Beef ...

... The Menu The Oyster Season THE oyster season has begun, and to epicures there are few more delicate hors-d'ceuvres than native oysters served on the shell with quarters of lemon and thin brown bread and butter, but variety is always welcome, and the following ...

... The Menu Fish Rechauffe THE utilising of fish left over from one meal to another is a valuable art in any household. All sorts of odds and ends of fish, even of the cheapest quality, may be used for savoury dishes with the addition of good seasoning, ...