... THE MENU |j 11 1 A Little Dinner (for Bourgeois, Profiteers, Members of the Aristocracy and, in fact, Almost Anybody). Potae-e Pogrom a la Mauvaise Ferame Take some potato peelings (unwashed), and a pound of best lime. Place the peelings in a quart of ...

... 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 ...

... THE MENU EGGS AND THEIR TREATMENT THE French make all manner of dainty dishes from eggs, and now that they are, fortunately, getting a little cheaper, an egg course is not only tasty and appetis ing, but makes a valuable addition to the menu, whilst meat ...

... The Menu V egetable Omelettes At this season, when maigre dinners are popular, the omelette is a very useful and tasty addition to the bill of fare, and vegetables can be introduced with advantage, either into the omelette mixture or as stuffing. One ...

... The Menu Lobsters and Grabs LOBSTERS and crabs are now at their best and very plentiful, and there are so many ways of serving them that they are a tasty addition to any meal. The recipes below are worth a trial. Fricassee of Lobster Lobster Mayonnaise ...

... The Menu Fish Cookery The chafing-dish and casserole both open facilities for the preparation of fish, and it may be served in dainty little portions in small earthenware pots that are especially suitable for a little theatre supper. Oysters are always ...

... The Menu cold entrees Aspic Jelly For every quart of hot water allow 2¼oz. of best leaf gelatine, flavour this with two bay-leaves, salt, white pepper, and lemon-juice to taste; add to it a teacupful of good vinegar, one sliced onion, twenty peppercorns ...

... The Menu: Preparations for Christmas ALTHOUGH fruit, like everything else during the war, has gone up in price, every English household must have a Christmas Pudding, but to-day, when eggs are so very expensive, it is necessary to be as careful as possible ...

... The Menu: Meatless Dishes 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 saucepan with two quarts of water, one table- spoonful of oatmeal, a bunch of parsley ...

... The Menu The Game Season WITH game in season too much attention cannot be paid to its proper treatment in the larder and kitchen; for the flavour of all game may be so easily spoilt by indifferent or bad cooking. Game should be always well hung and carefully ...

... :|_ THE MENU |l CASSEROLE COOKERY j ONE advantage of using a casserole is that the food can be cooked and served in the same pan-- hence a saving of labour, it can also be left to simmer on a small gas jet, providing it is placed on an iron plate. Beef ...

... The Menu The Oyster Season THE oyster season has begun, and to epicures there are few more delicate hors-d'ceuvres than native oysters served on the shell with quarters of lemon and thin brown bread and butter, but variety is always welcome, and the following ...