... 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 FRENCH SWEET DISHES Parisian Fruit Timbale Make a Genoese cake in the shape of an ordinary timbale. When cold hollow out the centre and fill the cavity with layers of fruit compote, such as tinned peaches, apricots, pineapple, etc. Flavour the ...

... The Menu fish salads and how to make them In making a salad-dressing it is important that it should be made in a very; cool place, on ice, if possible, and that the best oil and vinegar should be used. For a good mayonnaise the following recipes will ...

... The Menu SOME delicious cold fish dishes desirable Russian Fish Mould Little Lobster Salads Fresh Herrings with Tartar Sauce A Marinade for Fish Small Fish Custards Russian Fish Mould Take 1lb. of any white fish, which has been boiled, free it from skin ...

... The Menu A luncheon basket for a picnic or a motor excursion Sardine Sandwiches Egg and Anchovy Sandwiches Mayonnaise of Lobster or Salmon Galantine of Veal Pigeon Pie Salad Cucumber Jam Tarts Cake Fruit Salad Cider Claret Soda-water Lemonade Sardine ...

... Colonnade to Baths and Gardens. Redecorated throughout. (Gyt Elevator. New Lounge. Motor Garage. A IWf Sp c'.nlly Prepared Menus for Invalids. I:,9} J. G. Harrison, Proprietor. S. Tel. Address Anns, Buxton. THE MOUNTAIN SPA The Fame of its health-giving ...

... their arrange ments. The Marlborough- Club tent was erected at the far end of the Paddock, and was crowded all day' long. The menu was an excellent one, and the' pigeon pie and cold curry was voted fit for a king. The Beauties Who were voted to be the beauties ...