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... ,j THE MENU |j SOME NICE SIMPLE PUDDINGS Swiss Vermicelli Pudding Apple Meringue Semolina Cream and Rhubarb Jam or Syrup Pudding Brown Betty Pudding Sponge Roll Swiss Vermicelli Pudding TAKE about half a cupful of vermicelli, and pour on to it one pint ...
... L! The Menu □_ The Potato Shortage: Some Substitutes LJ LJ Braised Carrots Mashed Carrots Puree of Turnips or Swedes Spring Cabbage Mould Lentils a la Creme Parsnips Fried Brussels Sprouts i n Braised Carrots Cut the carrots into rounds about one inch ...
... The Menu Sauces, Chutney, and a Pickle Devilled Ravigote Sauce Bechamel or White Sauce Wild Duck Sauce Bengal Chutney Tomato Chutney Green Tomato Pickle Devilled Ravigote Sauce Fry in butter a sliced onion, a chopped carrot, a little mace, scraped ho ...
... THE MENU t Salads and Mayonnaises Mayonnaise Sauce Put the yolks of two eggs in a basin and add to them a pinch of salt, half a saltspoonful of white pepper, half a teaspoonful of French and English mustard in the dry state, and a tiny pinch of cayenne ...
... TtiC M£2nii£ t EMERGENCY DISHES A Few Hints for supplementing the Menu when an unexpected guest turns up for luncheon or dinner) Vinaigrette of Beef An excellent emergency dish made from cold beef. Slice thinly, or roughly mince, either roast or boiled ...
... 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 ...
... L1 The Menu I n n PUDDINGS WITHOUT MUCH SUGAR j n Swiss Vermicelli Pudding; Take about half a cupful of vermicelli, and pour on to it one pint of boiling milk. Cover the basin with a plate till the vermicelli is soft. Beat up one egg and gradually stir ...
... The Menu Breakfast Dishes Kidney Saute Choose five large kidneys, skin and cut them the round way into thin slices; each kidney should yield from eight to ten slices. Have ready a tablespoonful of flour highly seasoned with pepper and salt, dip each piece ...
... The Menu I Home-Made Bread and Rolls NOTHING can be more delicious for afternoon tea than a dish of hot scones freshly baked and lightly buttered. A change of bread is always acceptable, and milk rolls which are quickly and easily made are very appetising ...
... 3 The Menu n BOSCHE And Some Ways of Serving It j WITH the assistance of the Navy it should be easy to procure the necessary ingredients for the following little menu, and although it may appear at first sight rather extravagant and costly, it should ...
... 1) THE MENU j AN OUT-OF-T>OORS AT-HOME j Fois Gras and Ham Sandwiches Tartines A la Reine (Chicken Sandwiches) Anchovy and Egg Sandwiches Lobster or Prawn Sandwiches Tomato Sandwiches Fruit Salad Meringues with Banana Cream Orange Cake. Short Bread Rich ...
... ;j THE MENU II Light Luncheons for the Hot Weather j 1 Fricassee of Lobster Mayonnaise of Chicken in Shells Salad Gooseberry Shape Coffee 2 Red Mullet en Casserole Lamb Cutlets Dressed on Spinach New Potatoes Fruit Salad with Cream Coffee 3 Cold Salmon ...