... The Menu Thanks-giving is good, but thanks-living is better. Matthew Henry. COOKERY stands now quite among the fine arts. The dishes that one's grandparents would have thought fit for a king would to-day be spurned by even the family of moderate means ...

... THE MENU Whit's here Things for the cook. -Shakespeare. Too many cooks may spoil the broth, but there is no like danger in the provision of too many recipes, and I have before me an up-to-date and economical cookery book, published by Jarrold and Sons ...

... 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 ...

... 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 ...

... 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 ...

... evening Menu No. I Tomato Soup. Cold Turkey and Ham. Tomato and Celery Salad. Mince Pies. Camembert Cheese. Menu No. II. Mulligatawny Soup. Mayonnaise of Fish in Shell; Cold Roast Beef. Baked Potatoes. Stewed Pears. Cream. Caviare Eggs. Menu No. III. ...

... 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 ...

... The Menu I hope the menu of a ball supper I am giving this week will be of use to those of my readers who have promised to allow the young folks to have a dance before their return to school. Of course, the menu can be altered as the hostess thinks best ...

... The Menu Leg of Mutton a la Napolitaine A leg of mutton, prepared in the following way, will not only lose a great deal of the prosaic aspect, which it always bears when roasted, but, in addition, will gain a new virtue since it can be cut into slices ...

... 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 ...

... The Menu A Lenten Dinner I am afraid this does not look as if it would be a very tempting repast, but I want to show my readers that such a dinner can be very dainty and appetising if the recipes that I am giving be followed, and care is taken that the ...

... THE MENU This week I hope my readers may find a few recipes useful for cakes and sandwiches for an At-Home. One is always glad to hear of something fresh, and although cakes can always be bought at the best shops, such as Buszard's, Fuller's, or Harrods' ...