... The Menu the strawberry season Strawberries and Lemon Place the fruit, after removing the stalks, in a deep dish, sprinkle well with castor sugar, then squeeze the juice of a lemon all over the fruit. Then allow it to stand about ten minutes. One lemon is sufficient for each pound of fruit. This will be found quite a delicious way of preparing strawberries for dessert, as the lemon-juice ...

... The Menu jellies and preserves Strawberry Jelly Pick the stalks off the strawberries and put them in an enamelled stewpan over a very slow fire. Stir them with a silver spoon, and when the juice has flowed from them abundantly, let them simmer until they shrink, but be sure to take from the fire before the juice becomes thick. It will take half an hour or longer over a slow fire. Strain the ...

... The Hentn t SOME seasonable fish dishes A Fish Puree Take a small fresh haddock, wash it, and cut off the head, tail, and fins, skin and fillet it, place the head, bones, etc., in a stewpan with two quarts of water, one tablespoonful of oatmeal, a bunch of parsley, pepper and salt. Boil gently for one hour, stirring occasionally, then pass through a sieve, remove all bones from the saucepan, ...

... The Menu VEGETARIAN DISHES SUITABLE FOR HOT WEATHER Peas Stewed with Lettuces and Ham Shell a peck of young green peas and put them into a bowl of cold water and 20z. of butter. Work them well with the fingers to make the peas stick together, and then drain them in a colander. Put them then in a stewpan with the hearts of two cabbage lettuces finely shred, a large onion cut into thin slices, a ...

... The Menu A NICE VARIETY OF PUDDINGS AND SWEETS Caramel Pudding Chestnut Cream Chocolate Souffle Gateau of Rhubarb Pear Salad Coffee Cream Caramel Pudding Put ½lb. of raw sugar (black is best) in a stewpan, with one tablespoonful of water, and boil until it begins to burn; then pour it into a mould and let it run round the sides and bottom. When the sugar is set, make a custard with four eggs, ...

... The Menu i some delicious puddings and sweets Preserved Ginger Pudding Take two eggs, their weight in sugar, butter, and flour, a teaspoonful of baking-powder, and 3oz. of preserved ginger. Beat the butter to a cream, add the sugar and flour, with which the baking-powder should be mixed, then the preserved ginger cut into dice. Beat the eggs, yolks and whites separately, and add the yolks ...

... The Menu I SOME dressed vegetables and savouries Celery with Brown Sauce Take two or three heads of celery, lay them in cold water for some hours, parboil them in water for ten minutes, drain, and place them in a stewpan with as much stock as will cover them; add a small piece of glaze, pepper, salt, and a very little flour. Let all stew gently for an hour. When done, dish up the celery, ...

... The word Breakfast conveys its own meaning the meal that breaks the fast. It should in general consist of something light but highly nutritious; some thing that pleasantly awakens but does not unduly startle the semi-dormant digestion. Light toasted cakes in which Currants I figure, Currant bread, scon.s, etc., are just the things for breakfast. The mid-day meal, of course, must vary according ...

... The sketch of Herr D. De Groot, the popular conductor, is from the pen of the well-known artist, Mr. Crowther Smith, who visited the Piccadilly Hotel Grill Room, where this young musician is delighting the guests with his music. Himself a perfect master of his instrument, he seems to inspire his little orchestra, and certainly they deserve the reputation of being the best ensemble, in London. ...

... The Menu fish salads and how to make them In making a salad-dressing it is important that it should be made in a very; cool place, on ice, if possible, and that the best oil and vinegar should be used. For a good mayonnaise the following recipes will be found useful: Mayonnaise Sauce Lobster Salad Macedoine of Fish Fish Cutlets in Aspic Salmon and Cucumber Croustades Mayonnaise Sauce Put the ...

... The Menu savouries: not difficult to make Roes and Mushrooms on Toast Make the necessary number of round croûtons of lightly fried bread, and choose mushrooms the same size as the croûtons. Peel the mushrooms, rinse them in warm water to remove any grit, and take off the stalks. Place them on a greased baking-sheet stalk side upper most. Put some small pieces of butter on each mushroom and a ...

... The Menu cooking on a chafing-dish Oysters k la Maitre d'Hotel Wash and drain two dozen oysters. Put them in a chafing-dish with one tablespoonful of butter, stir carefully, and when the edges of the oysters begin to curl, add the juice of half a lemon, one tablespoonful of finely chopped parsley, and a little salt and pepper. Serve on slices of hot buttered toast. Kidneys a la Minute Skin and ...