... The Menu Vegetable Soups Tomato Soup Vegetable Milk Soup An Appetising and Nutritious Soup Green Pea Soup Julienne Soup Spinach Soup Tomato Soup Two pounds of tomatoes peeled and sliced, one small onion sliced, 3 oz. of butter, one tablespoonful of chopped parsley, pepper, salt, one teaspoonful of sugar, one small cup of boiled rice, one quart of boiling water, 1 oz. of flour. Ery the onion in ...

... The Menu Home-Made Jellies and Preserves Blackberry Jelly Five pounds of blackberries, 3lbs. of apples, ¾lb. of sugar to every pound of fruit, and half a pint of water. Put the blackberries and apples and 1lb. of sugar into a stewpan and let it stew gently until the fruit is quite soft, then strain through a cloth, and to every pound of pulp put ¾lb. of sugar, omitting the pound previously put ...

... 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 A Lenten Dinner Tomato Soup (with Fresh Tomatoes) Fish Omelette Fillets of Cod with Cheese Sauce Baked Salsify Apple Meringue Cheese Fritters Coffee Tomato Soup Remove the stalks of about 1½ lb. of tomatoes, cut them in slices, and lay them on a dish, sprinkling them with some castor sugar. This is necessary to correct the acidity of the tomato. Let them remain half an hour. Cut up a ...

... 1 p 3 The Menu L ci u 1 1 BROWN AND WHITE SAUCES n MANY a tasty dish can be made with the addition, of a good sauce, and scraps of meat, poultry, fish, vegetables, or cheese can in this way be utilised. The smooth velvety, nicely seasoned Béchamel made by an experienced cook is based on a mixture that has been well simmered for a quarter of an hour and constantly stirred with a wooden spoon. ...

... The Menu Easily Made Soups EVERYBODY knows how a French cook turns out a soupe maigre with very little stock, or even with water, a few vegetables, a little butter, and an egg. For instance, carrot soup may be made either with or without stock. In the latter case the French cook would supplement the maigre ingredients by adding cream, but just now when nearly everyone is aiming at economy m ...

... 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 ...

... lhe Menu: Some Sweets Without Eggs DURING the present crisis, when eggs are so scarce and, unfortunately, likely to continue so, the daily consumption of this particular article of food must necessarily be considerably limited, and some suggestions for a few economical puddings without eggs may be useful in my menu to-day. Brown Betty Pudding Fruit Mould Rice and Raisin Dumpling A Plum Pudding ...

... TTllg KfelHU! t CONCERNING GAME Partridges with Piquante Sauce Pluck three partridges, prepare and wipe out carefully, and fill each with a spoonful of Spanish onion which has been boiled in milk and well seasoned with salt and pepper. Truss and secure them firmly as for roasting, then place in a stewpan with some stock, the giblets of the birds, a piece of Spanish onion stuck with two cloves, ...

... The Menu Savouries for Every Day SAVOURIES are nearly always popular and by some preferred to the sweet course which they not infrequently forego. If a menu is partly cold and partly hot, it is better 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. Prawns with Caviare Oyster Toast Tomato Timbale Eggs with Oyster Sauce ...

... The Menu: Some Dainty Methods of Cooking Up the Remains of a Ham Savoury Ham Creams (Cold) Ham Toast Ham and Macaroni Ham Cake Beignets of Ham Potted Ham Savoury Ham Creams Cut up 6 oz. of lean cooked ham, 2 oz. of cooked tongue, and pass both through the mincing-machine. Then add half a pint of thick white sauce, two small ripe tomatoes, and one dessertspoonful of Indian chutney. Add season- ...

... I j THE MENU j FISH SALADS and How to Make Them j Mayonnaise Sauce Put the yolks of two raw eggs in a basin and add to them a pinch of salt, half a saltspoonful of white pepper, and half a teaspoonful of French and English mustard in a dry state, and a tiny pinch of cayenne. Work these together, then stir in, drop by drop, three gills of olive oil. When quite thick add half a teaspoonful of ...