... The Memo t SOME entrees of veal and chicken Braised or Stewed Veal Trim neatly a nice piece of fillet of veal, and put it into a deep casserole dish with some slices of bacon, some carrots and onions cut into slices, with a bunch of sweet herbs, pepper, salt, and spice to taste; lay the veal in the middle, and moisten it with about a pint of stock. Let the meat stew gently for three or four ...

... The Menu An April Dinner THE month of April is a welcome one to the house keeper. So many novelties are forthcoming that she has no difficulty in setting a varied table before her household, and the fact that April is the last month for the use of oysters makes them more generally served. Hultres Clear Consommd Salmon. Sauce Ravigotte Whitebait Lamb Cutlets on Spinach New Potatoes Guinea-Fowl. ...

... 1 THE i SOME LIGHT ENTREES j Croustades CUT some bread about two inches thick off a stale loaf, stamp out rounds with a pastry cutter, and again stamp these rounds with a smaller cutter to within half an inch of the base; turn the cutter round two or three times so that the crumb in the middle can be removed easily, then fry in plenty of hot fat till of a golden brown, turn the cases upside ...

... AN informal supper is always appreciated, and especially at Christmas time, when most people look for a little extra dissipation. Oysters are quite reasonable in price just now, and can be prepared (as can the lobster fricassée) in a chafing dish, with very little trouble, providing the necessary ingredients are all put in readiness. The other dishes are cold, with the exception of the ...

... The MeRU some SUNDAY supper dishes Scalloned Lobster Cut the flesh of a boiled lobster in small pieces and mix it into some well-flavoured melted butter made as follows: Melt 2oz. of butter in a clean pan, and stir in by degrees 1½oz. of flour. Stir until the sauce will leave a clean place in the pan when lifted up in the spoon. Add, very gradually, half a pint of hot fish stock or milk, ...

... The Menu RECHERCHE COOKERY (A LITTLE DINNER) Potage Creme d'Orge (Barley Soup with Cream) Fillets of Brill with Wine Sauce Venison Cutlets (Polish Style) Poulet a la Milanaise (Chicken with Macaroni) Stuffed Bananas with Strawberries Croutes a l'Espagnole (Spanish Croutes) Potage Creme d'Orge of pearl-barley in several waters, put it in a Vv a. '--tfirce. pints of white stock, stir over the ...

... The Menu A Christmas Dinner Oysters Clear Soup Fillets of Sole a l'Espagnole Lobster Souffle Compote of Pigeons with Olives Roast Turkey with Chestnut Stuffing Ham Pineapple Salad Plum Pudding. Almond Sauce Melon Ice Devilled Anchovies Dessert. Coffee. Liqueurs Lobster Souffle Prepare a soufflé tin by greasing it with clarified butter. Chop a lobster into very small pieces. Melt 1½oz. of ...

... The Menu Hints Concerning the Making of Curries A REALLY good curry is better made with fresh meat, but capital results can be obtained from cold meat, poultry, or game. The following is excellent. Peel and slice three or four small onions, put them in a stewpan with 2 oz. of butter, and stew till quite soft; then fry them brown and take them out of the stewpan. Cut 1 lb. of cooked meat into ...

... A REALLY good curry is better made with fresh meat, but capital results can be obtained from cold meat, poultry, or game. The following is excellent. Peel and slice three or four small onions, put them in a stewpan with 2 oz. of butter, and stew till quite soft; then fry them brown and take them out of the stewpan. Cut I lb. of cOoked meat into very small pieces, and put aside. Then stir two ...

... THE MENU Some Ways of Cooking-Up Turkey Turkey Souffle Pound about 30z. of the white meat of a turkey as fine as possible, and mix with it half a pint of milk, three well beaten eggs, pepper, salt, and a pinch of cayenne and mace. Put the whole into a well-buttered mould, tie it down with a cloth, and steam it for thirty minutes. It should be kept quite upright, and when turned out in the ...

... The Menu Two Lenten and Vegetarian Dinners i. Tomato Soup with Tapioca Lobster Cutlets or Rissoles Fillets of Whiting with Cheese Sauce Stuffed Aubergines Brown Bread SoufflS Banana Salad Anchovy Creams Dessert. Coffee II. Cream of Rice Soup Salmon Cutlets. Sauce Tartare Macaroni a la Napolitaine Corn with Poached Eggs Caramel Pudding Coffee Eclairs Roes and Mushrooms on Toast Dessert. Coffee ...

... Three Autumn Menus A Luncheon Menu Omelette Oyster Croquettes Casserole of Chicken Endive Salad Blackberry Fool Mushrooms on Toast Coffee A Sunday Supper Hors-d'oeuvres V egetable Marrow Soup (Hot) Rechauffe of Fish in Shells (Hot) Cold Partridges Potato Salad Damson and Rice Mould Anchovy Creams A Dinner for Four Persons Oysters Clear Soup Salmis of Grouse Roast Loin of Veal (Boned and ...