... THE MENU s COLD SWEETS FOR THE HEAT-WAVE Lemon Sponge Tapioca Trifle Gateau with Fruit Fresh Fruit Mould Fruit Salad Compote of Melon Lemon Sponge Soak ioz. of gelatine in cold water for six hours, then dissolve it. over the fire. Add the thin peel of two lemons, the strained juice of three lemons, and ½lb. of castor sugar. Let all boil two minutes; stlain it, and leave till nearly cold. Beat ...

... THE MENUs Casserole Cookery Fowl En Casserole Food coolced in casseroles is par excellence the most perfect method of cookery. It may be cooked either on the stove or in the oven. Less heat is required, but more time. An old fowl cooked en casserole becomes as tender as a young chicken. For casserole of fowl try the follow ing recipe: Have ready a plump fowl trussed as if for roasting. Cut up ...

... THE MENU Summer Luncheons i Fried Soles *Chicken en Casserole. Peas. New Potatoes Stewed Black Currants. Junket Spaghetti a l'ltalienne. Coffee II Cold Salmon Mayonnaise ♦Braised Lamb or Mutton Cutlets ♦Iced Venice Pudding Camembert Cheese. Coffee III Lobster Cutlets ♦Filet de Bceuf a la Reforme Fruit Salad. Macaroon Custard ♦Macaroni a la Milanese Chicken en Casserole Cut up a fowl into neat ...

... THE MENU t Spring Salads Plain Salad a la Franfaise Fish Salad French Tomato Salad An American Salad Flemish Salad Orange Salad (for Wild Duck) Plain Salad a la Francaise Choose crisp lettuces, cut off the stalks, and remove the outer leaves, tear the lettuce in pieces (on no account cut it), and wash it in a bowl of cold water. Put it in a clean cloth, and swing it round until dry. Now rub ...

... The Memo t SOME entrees of veal and chicken Braised or Stewed Veal Trim neatly a nice piece of fillet of veal, and put it into a deep casserole dish with some slices of bacon, some carrots and onions cut into slices, with a bunch of sweet herbs, pepper, salt, and spice to taste; lay the veal in the middle, and moisten it with about a pint of stock. Let the meat stew gently for three or four ...

... The Menu t HOW to utilise cold turkey Turkey Souffle Devilled Turkey Salad Mould Kromeskys of Turkey The Best Way to Cook Pigeons Turkey Souffle Pound as small as possible about 30z. of the flesh of a boiled or roast turkey, and mix with it four well-beaten eggs and a tablespoonful of cream, add a tiny flavouring of shallot, and a seasoning of salt, pepper, and cayenne. Place the mixture in a ...

... The M CO 1J t A LENTEN LUNCHEON Haricot Bean Soup Half a pint of haricot beans, two small potatoes, one onion; one turnip, one quart of stock or water, half a pint of milk, seasoning. Wash the beans and soak them in cold water overnight. Put them in a stewpan with the water or stock, let it come to the boil, and skim. Wash the vegetables, peel and slice them, and add to the soup. Boil gently ...

... Tke Heoo t DAINTY DISHES FOR HOT WEATHER Lamb Cutlets in Tomato Jellv Boil or braise the best end of a neck of lamb, and when cold trim into cutlets. Mix together equal parts of tomato sauce and aspic jelly, and mask the cutlets with this when almost cold, and leave them to set. Serve the cutlets round a macédoine of vegetables with mayonnaise sauce, and garnish with cut-up aspic and slices of ...

... THE MENU 1 The Oyster Season There are few more delicate hors d'œeuvres than native oysters served on the shell, with quarters of lemon and thin brown bread and butter, but as some people cannot eat them raw. a few recipes for various ways of cooking may be appreciated in my menu to-day. Oyster Croquettes Oysters a la Maitre d'Hotel Stewed Oysters Fried Oysters and Bacon Oyster Rarebit (an ...

... The Meets t SOME EVERYDAY SAVOURIES Cod's Rre Savoury (Hot) Boil ¼lb. of cod's roe and let it get cold, then put it in a mortar and pound it, add a tablespoonful of butter, a shake of black pepper, a large pinch of salt, a very small quantity of cayenne, and a dust of allspice. Mix well, put a small piece of butter in a stewpan, and when it melts, stir in the roe, adding a squeeze of lemon, ...

... The Heota t an april dinner *Oysters Clear Soup ♦Salmon with Sharp Sauce *Tournedos of Beef Forequarter of Lamb. New Potatoes ♦Quails with Salad ♦Macaroon Baskets. Lemon Mould ♦Olives with Anchovies Oysters Serve on oyster-plates; garnish with lemon and parsley, and hand separately thinly cut slices of brown bread and butter. Salmon with Sharp Sauce Take three or four slices (according to ...

... THE MENU s Ices Iced Fruit Fool Strawberry Ice Cream Iced Pudding Coffee Ice Cream Lemon Water Ice Brown Bread Ice Iced Fruit Fool Make any fruit fool, such as gooseberry fool, and freeze it to a thick batter in a freezer (the American ice freezer is excellent). If this is not obtainable, put it into a clean tin pail, cover down very closely, and bury it in ice and freezing salt, in the ...