... THE MENU A SUMMER LUNCHEON Hors d'CEuvres Mayonnaise of Salmon Duckling and Green Peas Lamb Cutlets in Aspic. Salad Asparagus Junket. Strawberries and Cream Mayonnaise of Salmon Remove all bones and skin from the fish and arrange it neatly in a silver dish. Make a mayonnaise sauce as directed below, and have some lettuce, cress, cucumber, and hard-boiled egg ready. Shortly before the salmon is ...

... TtkS SOME DISHES FOR A DAINTY LUNCHEON Salmon Cutlets with Tarragon Sauce Cut the salmon in slices three-quarters of an inch thick, and brush each well all over with butter or salad oil. Place the slices on a gridiron over a hot clear fire, and baste with a paste-brush dipped in butter or oil; turn the slices once, arrange neatly in an entrée dish, and serve very hot with tarragon sauce. For ...

... A Luncheon Menu Plovers' Eggs Sole a la Tour d' Argent Roast Fillet of Beef. New Potatoes a la Hollandaise Asparagus French Pancakes Macaroni Cheese Plovers' Eggs These should be placed on a mould of salt, and dry toast handed with them. Sole a la Tour d'Argent Fillet a fair-sized sole and divide the fillets into eight pieces. Put them in a stewpan with half a pint of white stock and one and a ...

... XSlS MgilS SOME NOVEL VEGETABLE COOKERY Chou Farci This way of cooking is a distinct improvement upon the ordinary boiled cabbage. It is an entirely French method, and depends for success upon the quality of the cabbage. Put it for about five minutes in boiling water, strain it, and rub butter between the leaves. Tie round with string, and boil with carrots and onions for about four hours. ...

... Tke MsiOlM FISH COOKERY Filets de Sole au Via Blanc Fillet the fish (if soles are not obtainable, whiting, turbot, or brill will do), spread a fireproof china dish with butter and sprinkle over with finely chopped shallots, place the fillets (skin side upwards) on it, season with pepper and salt, and moisten with white wine; cover with buttered paper, and bake in a slow oven for fifteen ...

... THE MENU: SAVOURIES Cheese Zephyrs Dissolve in half a pint of milk ¼oz. of gelatine (four sheets of leaf gelatine), warm the milk, and when the gelatine is dissolved, strain the milk into a clean pan, add 20z. of grated cheese, and stir over the fire for a few minutes; add salt and white pepper to taste. Take off the fire, and, when a little cool, add a quarter of a pint of whipped cream. Pour ...

... TKig Mdltl d HOME-MADE ICES With the thermometer registering 80 degrees (in the shade), ice is a positive necessity, and I want to say a few words respecting the American Twin Freezers, by which ices and ice-puddings can be made at home with very little trouble and expense. The freezers, with full directions, can be obtained at all stores, etc., the smallest size being only 4s. 6d. I am ...

... Ills MeflW FOUR METHODS OF COOKING THE CHRISTMAS TURKEY Roast Turkey and Chestnut Stuffing Boiled Turkey, with Oyster Stuffing Braised Turkey Devilled Turkey Roast Turkey and Chestnut Sauce Take about three dozen chestnuts, roast and peel them, and then put them in a saucepan with some good veal gravy or white stock. Let them boil in this for about twenty minutes, then drain off the gravy, ...

... Tlk(S Mgffi.U I a few savoury recipes Spaghetti a l ltslienne Cut a piece of gravy-beef into small pieces, put it into a stewpan with a sliced onion and a piece of butter; toss it on the fire till the onion and the pieces of meat are browned, then, add a glass of white wine, a bunch of sweet herbs, a sliced carrot, pepper and salt to taste, a few mushrooms and tomatoes cut up, and a good ...

... The Menti SOME NOVEL RECIPES FOR DRESSING VEGETABLES Cardoons Boiled Cardoons k la Fromage Stewed Cardoons Red Cabbage Stewed (Flemish Recipe) Salsify or Mock Oysters (American Recipe) Artichoke Bottoms a la Careme Cardoons Boiled Cardoons are a French vegetable, resembling celery, only about 36in. in length and correspondingly thick in circumference. They have a delicate flavour, and can be ...

... Tike Menu One of the most seasonable of the many delicacies in our food market, and one that is always welcome, is Spring chickens. To have them absolutely in perfection they should be spatchcocked and grilled, as follows: Divide the birds down the back, truss flat with skewers, season well with pepper and salt, and brush over with the best salad oil or oiled fresh butter, put the chickens ...

... TtlS MgllW eggs and savouries Eggs a la Creme Poach some eggs, trim them neatly, and dish each one on a croûton of fried bread. Pour some Béchamel sauce over them, sprinkle finely chopped parsley on the top of each one, and place little rolls of fried bacon round the dish. Bechamel Sauce.-- 1½oz. of butter, 1½oz. of flour, halt a pint of milk, two tablespoonfuls of cream, pepper, and salt. ...