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... The Menu some useful savouries Macaroni Cutlets Bloater Fillets Sardine Sandwiches Devilled Oysters Oysters Saute a la Creme Anchovy Aigrettes Devilled Almonds Macaroni Cutlets Four ounces of macaroni, 40z. of grated cheese, 10z. of butter, ½oz. of flour ...
... The Menu i some delicious puddings and sweets Preserved Ginger Pudding Take two eggs, their weight in sugar, butter, and flour, a teaspoonful of baking-powder, and 3oz. of preserved ginger. Beat the butter to a cream, add the sugar and flour, with which ...
... A Seasonable Menu Potage a la Duchesse Mix 20Z. of arrowroot with half a tumbler of cold water, and put this into a saucepan with a quart of clear chicken stock, well flavoured; stir gently over a slack fire for about ten minutes, then pour it into a ...
... A Menu for Holy Week Tapioca Cream Soup Curried Fish Lenten Eggs Macaroni a la Paysanne Fruit Coffee Tapioca Cream Soup Soak ¼lb. of tapioca in a pint of milk two hours before cooking, then have boiling one quart of milk, and into the latter put in two ...
... The Menu some entrees of veal and chicken Braised or Stewed Veal Neatly trim a nice piece of fillet of veal, and put it into a deep casserole dish with some slices of bacon, then some carrots and onions cut into slices, with a bunch of sweet herbs, pepper ...
... Notions 456 The Library 462 Motoring by Land, Sea, and Sky 464 Frocks, Frills, and Furbelows 468 At the 'Varsities and the Menu x ...
... the Boy is to marry- the Girl if the father objects, as they feel sure he will but an idea is given i. _ r i mem dv me Duy s menu (well represented by Master Bobby Andrews), who has just been reading a book in which there is an elopement. The two old men ...