... The Menu A LITTLE DEJEUNER A LA FOURCHETTE Hors d'CEuvrcs Sole a la Financiere Mutton Fillets with Turnips Braised Partridges. Fried Potatoes Endive Salad Caramel Pudding Perilled Biscuits. Coftee Sole a ia Financiere. Prepare the fillets of sole and have ready a buttered fireproof dish. Sprinkle it with chopped mushrooms, some minced parsley,, shallot, and herbs. On this place the fish, and ...

... The Menu Indian Dishes and Vegetarian Fare CURRY used with eggs, fish, and vegetables might be much more studied than it is by the average English cook, and more care shown as to the materials introduced. It is not at all necessary that the preparation should be invariably very hot, for the powder itself may be put into the mixture in moderation, and should be fried gently and carefully with ...

... The Menu Some Nourishing and Inexpensive Soups Macaroni Soup Put one pint of milk and the same quantity of water in a stewpan, and boil up, adding salt to taste. When the milk and water reaches boiling-point, put in one onion and 2oz. of macaroni. Simmer for one hour, and then add ½oz. of breadcrumbs, and cook for a quarter of an hour longer; pass all through a sieve, return to the pan, add ...

... The Men U I Suggestions for Two War-Time Luncheons No. I Eggs in Cases Scotch Barley Broth Sponge Roll No. II Lentil Soup Lamb Ke Cranberry Tart Cneese Balls No. I Ekes in Cases Butter as many small casserole dishes as are required, break an egg into each, put a pinch of white pepper and salt and about a dessertspoonful of grated cheese on each, and bake in a quick oven for about five minutes, ...

... THE MENU: Sweets a la Mode Orange Souffld Brown Bread Souffle Chestnut Cream Caramel Pudding Marmalade Pudding Pineapple Whip Orange Souffle Cut the tops from the oranges, and scoop out the pulp. Scrape out the insides very carefully, and with a pair of sharp scissors scallop the edges. Rub the insides lightly with melted butter. Cook together two tablespoonfuls of butter and two of flour, and ...

... The Menu Some Egg Dishes for Lent Eggs and Spaghetti Eggs in Casserole with Mushrooms Lenten Eggs Eggs a la St. Botolph Stuffed Eggs a la Provenjale (a Savoury) Cup Omelettes Eggs and Spaghetti Throw ½ lb. of spaghetti into boiling salted water, and cook fast for twenty minutes. Drain in a colander. Have ready six or eight eggs which have been boiled ten minutes and stood in cold water; also ...

... Housewives are inclined to fight shy of certain books of cookery. It was a grim joke, repeated for years, that everybody could have a cookery book, but nobody could afford to live up to it The fact is that the compilers did not study the needs and the pockets of the people. It was not until enterprising newspapers, seeing the shortcomings of old-fashioned books of cookery, and devoted space to ...

... The Menu Savouries for Every Day SAVOURIES nowadays are generally considered quite a necessary adjunct to the menu, and many people prefer them to the sweet course, which they not infre quently forego. If a menu is partly cold and partly hot it is wise to make the bonne-bouche that finishes off the meal a hot one. Caviare, eggs, and fish can be served in a variety of ways. Oyster Toast Tomato ...

... The Menu Some Simple and Homely Dishes A Steamed Fish Pudding Boil and mash four good-sized potatoes. Shred finely ½lb. of cold fish (cod, haddock, or hake), add I oz. of butter, and mix well together with the potatoes and half a gill of milk. Beat up an egg and stir in. Put the mixture into a greased basin, steam for one hour, turn out, and serve with cheese sauce made as follows: Melt I oz. ...

... The Menu Suggestions for a Picnic Luncheon Sardine Sandwiches. Hamburg Sandwiches Sandwiches a l'lmperiale. Savoury Rolls Mayonnaise of Salmon or Scotch Eggs Galantine of Veal. A Cold Chicken or 3lbs. of Pressed Beef Lettuces. Cucumber. Bottle of Salad Dressing Various Pastries. Cake, Cheese. Butter Two Bottles of Claret. Soda Water. Bottled Cider. Tea or Coffee in Thermos Flask. Fruit. ...

... J The Menu I n n D SEASONABLE FISH DISHES a Fish Soup One small cod (head and shoulders). Remove the best parts of the shoulder of the cod, and put the remainder into a saucepan with four pints of cold water. Then slice some vegetables, viz., two onions, two carrots, one turnip, salt and pepper, and add them to the contents of the saucepan, and boil for two hours. After straining, pour back ...

... THE MENU SEASONABLE SWEETS j Fruit Fritters Strawberry Fritters Cherry Fritters Tomato Fritters (a Savoury) Pancake Fritters Strawberry Fritters Make a batter of two eggs well beaten, add half a pint of milk thickened with cornflour to the right con sistency of batter, some sugar and a pinch of cinnamon. After taking off the stalks of the strawberries, put them into the batter and fry them in ...