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... The Menus Now that summer has really come, the following cold supper dishes will be found very tempting for those who have been boating, motoring, or even after a theatre, as they are easy to prepare, dainty to look at, and excellent in taste:-- Flemish ...
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... THE MENU THE GROUSE SEASON To Roast Grouse A BRACE of grouse will require ½lb. of margarine or butter to baste them; this should be put in a basin and allowed to melt before pouring over the birds. They require frequent basting whilst being cooked, and ...
... The Menu A Dinner for Six or Eight Persons Clear Soup. Salmon Trout. Dutch Sauce. Lamb Cutlets. French Beans. Boiled Fowls. Seakale. Pineapple Creams. Meringues. Roe Savouries. CLEAR SOUP Half a pint of carrot, turnip, and leeks, cut into small dice, ...
... The Menu Economical Puddings A Steamed Padding Beat 2 oz. of butter to a cream and stir into it 2 oz. of castor sugar; when well beaten together, mix with a ¼ lb. of flour and one teaspoonful of baking powder. Beat one egg thoroughly and mix with three ...
... interesting section is the Descriptive French Menu Dictionary, which is preceded by a Synthetic Table of Edibles, showing at a glance the items for composing a full-course menu. The art of composing a menu is cleverly discussed in an earlier chapter. Another ...
... FROM THE CHEFS SCRAP-BOOK: A WARTIME MENU. Jyt OTAGE DE TOMATES A L'AIL. Br 7) 1 lb. tomatoes. 2 oz. rice. 2 medium-sized onions. r 4 pints of stock. 1 carrot. Salt. 1 dessertspoonful of margarine. Sugar. Garlic. Lightly fry the chopped onions, break ...
... The Menu Some Cheese Dishes AS there are many inquiries for methods of cooking cheese, the following may be useful Rice Croquettes with Cheese Macaroni with Cheese Welsh Rarebit Cheese Pudding Savoury Rice Pudding Corn au Gratin Rice Croquettes with Cheese ...
... U The Menu H □i Q LIGHT DISHES FOR WARM WEATHER n Tomato Beignets This dish can be made with tinned tomatoes, as fresh ones are so very expensive. Open a tin of tomatoes and place them in halves in a deep dish. Pour over sufficient oil to cover, and add ...