... The Menu A LITTLE FRENCH DINNER Consomme Bouquetiere For this soup have ready a clear, rather light golden- coloured consommé and serve garnished with young green peas, young carrots, turnips, and blanched lettuce cut into little fancy shapes. Cook the ...

... The Menu NOVEL SALAD RECIPES An American Salad Salade d'Asperges Russian Salad Garnished Salad with Mayonnaise Fruit Salad Nut Salad An American Salad Cut a freshly gathered spring cabbage into the thinnest shreds possible, season it well with salt, black ...

... The Menu cold entrees and supper dishes Salmon Cutlets Take ½lb. of boiled salmon and cut it up into small dice. Pound it well with 1½oz. of butter. Now put ½oz. of butter in a stewpan, and blend with it 1oz. of flour. Mix well, and stir into it one gill ...

... The Menu tasty vegetarian dishes A Nice Vegetable Souffle Have ready about ½lb of any carefully made and well- flavoured vegetable puree-- spinach, cabbage, Brussels sprouts, carrot, turnip, tomato, or celery. Then put one gill of water and 102. of butter ...

... with care as so many people have to do in these days-- it becomes difficult to introduce suffi cient variety into the daily menu. A preparation of Cocoa that can be taken by those whose digestive organs are not strong affords, under these circumstances ...