... AM% ~MENU MINI? MENU ...

... THE MENU The menu at the banquet consisted of:— Soup. Consomme Kubis Quenelles. Creme Altesse. Fish. Medallion de Langoustc a la Marinier. Entree. Frlcandeau de Dindonneau a Rosemonde Asperges d’Argenteull, Sauce Chantilly. Poultry Delices d’Ortolans ...

... calamity than the consumption of the same attractive meal indoors. Menu planning affords far more scope than is often supposed. While it is not possible to cover a very wide range, menus have been selected and recipes prepared which show how ingenuity and ...

... THE MENU On to-day’s diet sheet there appeared liver and onions, rissoles, sausage, mash and gravy, boiled beef, potatoes, peas, stewed fruit and custard, sea pics, roast moat, baked potatoes, haricot beans, and jam rolls. At the 4tfi K.0.Y.L.1. a se ...

... The Menu. The menu was skilfully chosen. It began with hors-d’oeuvre, and passed on, by way of fillets of sole with tartare sauoe, to chicken and ham pie, roast beef, and golden syrup roll. The liquid refreshments included beer served in elegant quarter-pint ...

... MENU leery Person is a trailed garden. Some of the gardens behind the walls are carefully cultivated, the beds and borders well dug, seeded and planted. the trees pruned. the paths ee de d and edged. It is a plmsure to wander In gardens such as those ...

... The Menus. A team of girls from the Institute won the hrst prize with the following menus;— and dumplings and tapioca pudding; (at 3d. per head); Cauliflower and white sauce; Banana trifle; Sandwich cake; Steamed cod and parsley sauce. And this is how ...

... MENUS The Wild Man Wood Bridge ...

... The Menus The ration, in ounces per day. which German prisoners get as follows: Meat, two four-sevenths (six heavy workers). Margarine, six-sevenths. Fat. two-sevenths Bacon, four-sevenths (mere lor workers). Bread. 13. Flour, two. Rice, three-sevenths ...

... MENU G : osp oi v _ 14 , --- ti 4441. • P 4 74 : : ..• • A 0 4 is -41-'.' I. g -° P44* A • } k, 4. _ L . A ..,,,. Art • c : ~ = A - , IV Alf • --- N AV-- NORTHERN WEEKLY 4 . GAZETTE. (VJOURML ONILL MiWY SPORTS & ThiSTIMES 111L i g i t ENTWILL ...

... The Menu. Any of the usual party dishes can employed, although 011 the menu cards they may given quaint names to suit the occasion. The following menu would easy to work out :—Sandwiches variety, savoury rolls, apple snow, jellied pears, au luoka, marzipan ...

... ON THE MENU NOVEL ENTERTAINMENT AT SHEFFIELD Y.M.C.A. “A DorsetsTiire Trifle, Two nnri •Modern Fruit and Old-time K-Nuts were among the items served during ‘‘Table d’Hote at the Sheltield Y.M.C.A. last night. Each item was announced on lie programme ...