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... THE MENU. SAVOURIES SAVOURIES are nearly always popular, and by some preferred to the sweet course. If a menu is partly cold and partly hot, it is better to make the bonne-bouche a hot one. Eggs and fish can be served in a variety of ways. Prawns with ...
... The Menu On Soups It is an undisputed fact that soups do not form as important a part as they should do in the daily menu of the middle-class English household. The art of preparing good, wholesome, palatable soups without great expense, which is so well ...
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... Omelette. Cheese Omelette. OMELETTES, just now, when fuel and gas have to be economised, are a very useful addition to the menu. They are a delicious and inexpensive dish, and one of the most wholesome ways of cook ing eggs. An omelette must be served ...
... The Menu Omelets THE more speedily an omelet is made, the more chance it has of attaining perfection. Omelets ought not to be large, a very large one is never a success, and the quicker they are mixed, beaten, cooked, and eaten the better. Vegetables ...
... The Menu On Mushrooms Now that mushrooms are in season (and the weather we have been having lately ought to make them very plentiful), I think a few recipes on the different ways of preparing them may be useful to my readers; they especially make a very ...
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... MENU A HOT- WEATHER MENU Mousse of Salmon (Iced). A Jellied Meat Mould. Mayonnaise of Eggs. Iced Savoury Souffle. Mousse of Salmon (Iced) FREE I 1b. of cold salmon from skin and bone, and pound it well. Then add to it half a pint of hot fish stock which ...
... The MeM s A SIMPLE DINNER MENU Potage Bonne-Femme Wash a small lettuce and a ΒΌ1b. of sorrel, cut them up small and put in a stewpan with 10z. of butter. Cook, whilst stirring, for five minutes, then add one and a half pints of stock, and simmer gently ...
... THE MENU EGGS AND THEIR TREATMENT THE French make all manner of dainty dishes from eggs, and now that they are, fortunately, getting a little cheaper, an egg course is not only tasty and appetis ing, but makes a valuable addition to the menu, whilst meat ...
... c MENU ON THE COOKING OF VENISON Roast Haunch of Venison. A Braised Shoulder of Venison. Venison Fillets with Tomatoes. Roast Haunch of Venison FLOUR the haunch well and sprinkle it over with pepper. It may be hung for ten days, unless the weather is ...
... MENU SUMMER DRINKS Badminton. Hock Cup. Cyder Cup. Champagne Cup. Grape Fruit Sherbert Lemon Kali. Iced Coffee. Badminton PLACE in a covered jug on ice a bottle of beaune, the rind of one orange, the juice of one, an ounce of bruised sugar candy, a few ...