... The Menu VARIOUS WAYS OF TREATING CRABS AND LOBSTERS Crab Salad. Devilled Crab. Lobster A la Creole. Lobster Cutlets. Mayonnaise of Lobster. Crab Salad Take the meat of two or three small crabs, cut it into small pieces, put it in a basin and mix with about one- third its quantity of shredded endive; season with salt, pepper, two tablespoonsful of Lucca oil, three table- spoonsful cf best ...

... The Menu Gold Dishes for Hot Days Sweetbreads au Montpellier Chauxfroids of Mutton Cutlets Asparagus Mould Cream Cheese Salad Lobster Canapes Tomatoes a l'Americaine Sweetbreads au Montpellier Cook some sweetbreads; cut them into cutlet shapes, have ready some aspic jelly, and dip each cutlet into the aspic before it is quite set. Arrange the cutlets round on aspic chopped and heaped up on the ...

... The Menu Meatless Dishes Eggs and Spaghetti Throw ½lb. of spaghetti into boiling salted water, and cook fast till tender-- about twenty minutes. Drain in a colander. Have ready some eggs, which have been boiled ten minutes and stood in cold water; also some tomato sauce which has been thickened with ½oz. of butter, rolled in ½oz. of floui. Cut the eggs in quarters and warm them in the tomato ...

... nru A /I S0ME NOVEL sweet dishes for a 1 lie lvienu l NEW YEAR'S PARTY Jellied Fruit Macedoine Mask the inside of a fluted jelly mould with wine jelly and decorate the bottom with halves of glacé cherries, grapes, slices of bananas, or any other fruit. Cover this with more jelly, and when set, or nearly so, put in another layer of fruit, such as peeled and sliced bananas, orange or tangerine ...

... i Scalloped Lobster Mayonnaise .of Chicken in Shells Melon Salad Gooseberry Fool II Crab Salad Ragout of Duck with Rice. New Potatoes Pineapple Whip. Strawberries and Cream III Cold Salmon Mavonnais Roast Shoulder of Lamb Asparagus Vanilla Cream. Devilled Sardines* Mayonnaise of Chicken in Shells Pour a teaspoonful of mayonnaise into some china shells, and fill up each with finely minced ...

... The Menu THE COOKING OF GEESE FOR MICHAELMAS TIME Roist Goose (Stuffed) Singe and draw a tender goose. Next prepare a sage and onion stuffing made as follows: Chop finely 2 oz. of beef suet, add to it 2 oz. to 3 oz. of breadcrumbs, one teaspoonful mixed herbs, one teaspoonful powdered sage. Peel and parboil a large-sized onion, chop it up finely, and add to the above. Mix well, and moisten ...

... The Menu I VARIOUS METHODS OF PREPARING SPRING LAMB Lamb Cutlets au Parmesan Take the best end of a neck of lamb, cut off six cutlets, and partly fry them, then steep them in a sauce made of two tablespoonfuls of white sauce in which is mixed four spoonfuls of grated Pannesan cheese, coat them well over with egg and breadcrumbs, make the surface very smooth and even, and fry them a golden ...

... 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 makes them more generally served. Hultres Clear Consommd Salmon. Sauce Ravigotte Whitebait Lamb Cutlets on Spinach New Potatoes Guinea-Fowl. ...

... The Menu RECHERCHE COOKERY (A LITTLE DINNER) Potage Creme d'Orge (Barley Soup with Cream) Fillets of Brill with Wine Sauce Venison Cutlets (Polish Style) Poulet a la Milanaise (Chicken with Macaroni) Stuffed Bananas with Strawberries Croutes a l'Espagnole (Spanish Croutes) Potage Creme d'Orge of pearl-barley in several waters, put it in a Vv a. '--tfirce. pints of white stock, stir over the ...

... Three Autumn Menus A Luncheon Menu Omelette Oyster Croquettes Casserole of Chicken Endive Salad Blackberry Fool Mushrooms on Toast Coffee A Sunday Supper Hors-d'oeuvres V egetable Marrow Soup (Hot) Rechauffe of Fish in Shells (Hot) Cold Partridges Potato Salad Damson and Rice Mould Anchovy Creams A Dinner for Four Persons Oysters Clear Soup Salmis of Grouse Roast Loin of Veal (Boned and ...

... The Menu Vegetable Novelties Boiled Green Corn. Mushrooms and Tomatoes. Stewed Lettuces. Endive with Cream Sauce. Turnips a la Bechamel. Vegetable Marrow Stuffed. Boiled Green Corn Remove the outer husk which envelops the corn, and put the cobs into a large saucepan of boiling unsalted water; cover, and if the corn is young and tender it will take from fifteen to twenty minutes to boil, but if ...

... The Menu Light Entrees Croustades Cassolettes Meringues Chicken Creams Macaroni Quenelles Veal Cutlets with Tomato Sauce Croustades Cut a slice of bread about two inches thick off a stale loaf, stamp out rounds with a pastry cutter, and again stamp these rounds with a smaller cutter to within half an inch of the base; turn the cutter round two or three times so that the crumb in the middle can ...