... Menus. At the end of the book are printed Menus for Breakfasts, Luncheons, and Dinners—2S each—so that the housekeeper can provide variety in her arrangement of meals, with practically no thought at all. ...

... MENU ...

... THE MENU I%VICE NIGHTLY PRICES, to 111. At-A.;;141-:iiEi.r.:•*•:*4.4344fierd+64413011.011.1111 SERVED 11 IN 31.\NV AND With an id-al I:1 , i. including the Star Artistes MISS ZONA VEVEY a MAX SHARD. MADAME HALEY'S 20 WONDERFUL OIRLS. Is As oftcrosirr ...

... MENU with these Cakes.. Trifles:: Puddings ;; Preserves gothor. Cream the margarine and Migar with wooden spoon. then stir the dry lngredit n' and. lastly, the warmed syrup. Form into stiff pa !e. roll out on floured board, and cut Into small rounds. ...

... Menu Mr. C. D. BURTON writes from Mether- ingham, Lincoln: Your correspondent Mr. H. C. V. Hercomb. may be interested to know that the firm for which I work grew approximately 2,000 acres of lucerne, which is cut and then dried in our own factory, a f ...

... The Menu Mr. Stephenson referred to Article 1., and to the definition of dishes.” Taking an ordinary commonsense view if you have soup, a main course of meat and vegetables and sweet, followed by biscuits and cheese, you have more than three dishes ...

... THE MENU Cheese Pnlfs.—Roll oat 4or. of pastry very thinly and line some deep patty tins. Melt an ounce of butter and stir into it an ounce of flour and half-a-pint of milk. Keep stirring. and when the mixture boils remove to one side to cool. Add the ...

... menu And, remember, BENGEZ s to-day is as easy to make as a cup of cocoa. A I / 4d. tin goes a long way. Larger sizes are even more economical. Buy one to-day. ' HOLMES CHAPEL, CHESHIRE ...

... MENU able w;th the fair sex In the Congo, and a course of cakes Is commended as a short, aid the culture of a perfect figure—or. by our standards. ...

... THE MENU The dinner on Chriumas La consisted of roast pork. sprouts. parsnips. baked and boiled potatoes, and Chr.strrias pudding. Beer and minerals were served. For breaklast sausage pip and bread and butter weesi served: and .at tea there were bread ...

... Menu old faithful, Mr. ALBERT PERRY, of Franciscanroad. 5.W.17, now says a motiihful:— I'm full right up—jukt had mulligatawny soup, jugged hare, roast potatoes, cabbage * compote of fruit, roll and forcemeat balls (is. 6d.). Why feed at home ? - Because' ...

... MENU. Whiting Souffle. Roast Lamb with Mint Sauce. Spatchcock. New Potatoes. Carrots a to Francaise. Apricot Omelet. Croutes of Caviare. The whiting, instead of being fried, were converted into a WHITING SOUFFLE. INGREDIENTS :—About half a pound of whiting ...