... MENU UN PETIT DINER A LA FRANCAISE j i Julienne. Sole a la Bonne Femrne. 1 Boucliecs A la Reine. Filet de boeuf piqu6 a la broclie. Coleri au Tus Pomme de terre Brioches. Beignets d'orange-- Cafd. l. ...

... will be suggestive and helpful to some of those who are responsible for Nursery Menus. Infancy. MOTHER, Doctor and Baby decide in each individual case what the first menus are to be and there is not an exciting variety! One course only Mankind takes to ...

... spare for the elaborate garnishing of dishes, salads stand out as the most potent decorators of the dinner table. As cold menus are naturally more popular in the summer than in the winter, it is ob vious that the opportunities for serving a variety of ...

... possible to arrange the menus of the week so that she need only do so at intervals. The two principal ways of reaching this desirable state ol atlairs consist in choosing dishes which need very little cooking, and in arranging the menus of the week so that ...

... over- poweringly strong and nourishing that they overlay the rest of the menu, instead of playing their proper rôle, which is that of a mildly stimulating prelude. xiie lwu menus wiuuu iuiiuw ie uulii ctppiupiiciie uu uie iuum.ii which is just beginning ...

... Soles Mushi oom Sauce Young Roast Turkey Cranberry Sauce Souffle Potatoes Quince and Apple Meringue None of the dishes in this menu are com plicated, when the instructions are carefully followed, hut their effect is by no means negligible, either in taste ...

... more active life in the summer, our vitality is lowered through eating much less, chiefly because we don't bother to vary our menus. And yet summer brings us just the very things that are most suited to us Vege tables, young and in endless variety salads ...

... Here are five menus, planned for from four to six people, which are open to an infinity of changes. I have set the prices of materials rather high. Perhaps you can lower them. I have omitted bread, butter, and drinks from these menus, as the amount varies ...

... T^obert J^oble AFTER being treated as the Cinder ella among vegetables, the potato is at last becoming an important item in the menu. Plain boiled potatoes, unless they are very new and nice, soon become tiresome, but luckily there are many excellent ways ...

... and the two specimen menus are composed of dishes which can be made on a stove with only one ring. Vegetable Soup. Egg Salad. Fillets of Fish Cold Meat Salad. with Potatoes. Marmalade of Fried Apples. Pears. For the first menu we should commence by making ...

... Well, we must do the best we can, and per haps the following menu for a dinner for four people, which costs six shillings, and takes one hour to prepare, will serve as a useful guide. MENU Cream of Vegetable Soup. Graline of Cod. Bceuf Portugaise. Spaghetti ...

... to a meal. It is, in fact, a useful standby as a little attention with which to speed the parting guest, and as part of the menu for almost any occasion. The foundation liquid generally used in the making of soups is called stock. n tne usual household ...