... . By Rosina Filippi. {Duckworth.) To classify successfully would be a difficult task. Someone asked once on reading the cast of a play, Who are all these people The question might be, and no doubt will be, echoed over . herself belongs to that vast army of heroines who subjugate their masculine world, who keep it on its knees in lifelong adoration, and completely fail in justifying ...

... The Menu Luncheon Dishes Grilled Salmon Steak Procure the middle cut of salmon, divide into half or three-quarters of an inch thick slices, wipe them with a cloth, dip each slice of fish in flour, and brush over with sweet oil. Place the slices of fish thus prepared between a clean previously oiled gridiron, and grill them in front of or over a clear fire (coal or gas fire). Allow about ten ...

... The Memo 1 Entrees Chicken Souffle Pound the white meat of a boiled chicken (about 30Z.) as fine as possible, and mix with it half a pint of milk, three beaten eggs, a little braised onion, pepper, salt, a pinch of cayenne, and mace. Put the whole into a well buttered mould, tie it down with a cloth, and steam it like an ordinary custard pudding. It should be kept quite upright, and when ...

... The M BUU t eggs and omelettes Egg Cutlets Boil eight eggs for fifteen minutes, take off the shells, and cut them into slices. Mix two teaspoonfuls of chopped parsley with 30Z. of finely sifted breadcrumbs and a pinch of cayenne Beat the yolk of an egg, dip the slices of the hard-boiled egg in it, roll them in the breadcrumbs. Melt 2oz. of butter in a saucepan, fry the egg fritters a pale ...

... The Menu Fish Salads and Mayonnaise IN making a salad-dressing it is important that it should be made in a very cool place, that the best oil and vinegar should be used, and that it should be placed on ice, if possible, until required for table. The following recipe for mayonnaise is a good one. Mayonnaise Sauce Take two yolks of eggs, one teaspoonful of French mustard, half a teaspoonful of ...

... A Luncheon Mentu Brocliet of Smelts Braised Fillet of Beef with Spaghetti Chaudfroid of Pheasant Corn Fritters Bananas with Whipped Cream Boston Tit-Bit Brocket of Smelts Melt some butter, spread it on a dish, and dredge raspings of bread on it, season with pepper and salt, chopped parsley, and one. small shallot cut very fine; pour a glass of wine over the smelts, a little anchovy essence, ...

... The Menu a simple dinner Hors d'CEavres. or Slices of Melon Steamed Fillets of Sole with Shrimps Mutton Cutlets. Reform Sauce Stewed Duck with Green Peas French Bean Salad Fruit Chartreuse Canapes a la Creme Steamed Fillets of Sole with Shrimps Divide a lemon sole (after it has been boned and filleted) into nice narrow fillets. Place a few picked and boiled shrimps on each, roll them up, and ...

... The Menu Simple Dinners for a Week Sunday Hors d'CEuvres. Anchovies a la Burlington Julienne Soup Salmon a la Creme Sirloin of Beef. Peas Rice a l'Espagnole Stewed Black Currants and Black Cherries, with Cream Monday Potage a l'Allemande Mullet aux Fines Herbes Fillets of Beef (from Undercut of Sirloin) Pineapple Whip Risotto a la Milanese Tuesday White Haricot Puree Fried Smelts. Brown Bread ...

... ANY dish which requires slow, gentle cooking can be prepared in a casserole, and the flavour of the food thus cooked is far better than if it is stewed in a saucepan. The dishes given below are excellent cooked in this manner. Beef en Casserole Fry a good-sized Spanish onion, cut into thin slices, in 2 oz. of butter as soon as it is a golden colour stir in 2 oz. of flour, and when it is ...

... The Menu t the strawberry season Strawberries and Lemon An Italian Way Strawberry Salad with Champagne Strawberry Shortcake Strawberry Syrup Strawberry T artlets Strawberry Cream Ices Strawberries and Lemon: An Italian Way 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. Allow it to stand about ...

... The Mentui t LITTLE DISHES Lambs' Sweetbreads Trim and wash the sweetbreads, put them into a saucepan with sufficient well-flavoured stock to cover them, a minced onion, and a sprig of lemon-thyme, boil gently for fifteen minutes or a little longer. Take them up, drain, dip in egg and finely sifted breadcrumbs, mixed with a little flour, pepper, and salt. Fry very carefully some small slices ...

... The Menu Omelets THE more speedily an omelet is made, the more chance it has of attaining perfection. Omelets ought not to be large, a very large one is never a success, and the quicker they are mixed, beaten, cooked, and eaten the better. Vegetables are very useful, and, indeed, almost anything may be introduced either into the omelet mixture or as stuffing. For a savoury omelet the following ...