... The Menu Omelets THE more speedily an omelet is made, the more chance it has of attaining perfection. Omelets ought not to be large, a very large one is never a success, and the quicker they are mixed, beaten, cooked, and eaten the better. Vegetables ...

... The Menu Fish Cookery The chafing-dish and casserole both open facilities for the preparation of fish, and it may be served in dainty little portions in small earthenware pots that are especially suitable for a little theatre supper. Oysters are always ...

... The Menu The Game Season WITH game in season too much attention cannot be paid to its proper treatment in the larder and kitchen; for the flavour of all game may be so easily spoilt by indifferent or bad cooking. Game should be always well hung and carefully ...

... The Menu The Oyster Season THE oyster season has begun, and to epicures there are few more delicate hors-d'ceuvres than native oysters served on the shell with quarters of lemon and thin brown bread and butter, but variety is always welcome, and the following ...

... The Menu Dishes for Invalids SOME of the recipes given in this week's menu may be of use to tho'se who have any of their household laid up with influenza (so prevalent just at this season), and who require plenty of good nourishing food to build up their ...

... The Menu Breakfast Dishes No. I. Oatmeal Porridge with Cream Chicken Kromeskies Potato Omelette Tea and Coffee Milk Rolls. Toast. Fresh Fruit. Apples or Grapes No. II. Eggs with Mushrooms Boston Sausage Rolls Tea and Cocoa Fried Homing Cakes Honey and ...

... The Menu Fruit Salads MANY amateurs in making fruit salad forget the importance of a syrup. Half a pound of loaf sugar to a gill of water is the proportion which should be put into a pan (a copper one is much better than an enamelled one for the purpose) ...

... The Menu Pancakes and Fritters SIFT 4oz. of flour into a basin, beat up two eggs and mix with the flour. Stir in gradually about half a pint of milk, add a tablespoonful of sugar and a pinch of salt; beat the mixture until quite smooth. Let the batter ...

... The Menu The Grouse Season ON and after August 12 the subject of the moment is grouse. Most men prefer grouse to all other game birds, and partly owing to their real fondness for the bird from a gastronomic point of view, and partly owing to the fact ...

... The Menu An April Dinner THE month of April is a welcome one to the house keeper. So many novelties are forthcoming that she has no difficulty in setting a varied table before her household, and the fact that April is the last month for the use of oysters ...

... The* Menu Savouries Anchovy Rissoles Scrape and bone ten Gorgona anchovies. Roll out about ½lb. of rich short paste, and cut out some oblong pieces of even size. Enclose each fish neatly in a piece of the paste, and roll up, wet the ends, and trim them ...

... The Menu Fish Salads and Mayonnaise IN making a salad-dressing it is important that it should be made in a very cool place, that the best oil and vinegar should be used, and that it should be placed on ice, if possible, until required for table. The following ...