... The Menu Hors-d'OEuvres and Savouries Anchovy Eggs Fish Savoury Sardines Maitre d'Hotel Tongue or Ham Toast Devilled Almonds Scrambled Eggs and Tomatoes Hors-d' CEuvres a l'lmperiale Anchovy Eggs Boil four eggs hard. When cold remove the shells and cut a thin piece off each end of the eggs so that they will stand erect either way up. Cut them in halves, remove the yolks, arid they will form ...

... The Menu Some Oyster Dishes Oyster Cutlets Oysters a la Creme Oyster Croquettes Oyster Patties Oyster Souffle Oyster Soup Oyster Cutl?ts Mix about ½lb. of veal with the same weight of large stewing oysters, chop all very finely, and then pound them together, adding 2 oz. of finely chopped veal suet, and three tablespoonfuls of breadcrumbs which have been soaked in the liquor from the oysters; ...

... The Menu How to Cook Tinned Meat MANY people have a great prejudice against tinned meat, and there is no doubt that it is generally sent up cooked to rags and most uninviting in appear ance. Still, there are many housewives who may be glad, in the present high prices of fresh meat, to economise by using tinned meat occasionally, and if nicely seasoned the remains of other meat or poultry can ...

... The Menu Fish Cookery THE recipes given are for the least expensive fish that can be obtained just now, as, owing to the war, the price of fish, like everything else, has gone up considerably. A Fresh Haddock (Baked) A fresh haddock about iilb. to 2 lb. does well for this way of cooking. Lay the fish in cold salted water for half an hour. Dry it in a cloth, stuff it with forcemeat, sew it up, ...

... The Menu Vegetable Soups Tomato Soup Vegetable Milk Soup An Appetising and Nutritious Soup Green Pea Soup Julienne Soup Spinach Soup Tomato Soup Two pounds of tomatoes peeled and sliced, one small onion sliced, 3 oz. of butter, one tablespoonful of chopped parsley, pepper, salt, one teaspoonful of sugar, one small cup of boiled rice, one quart of boiling water, 1 oz. of flour. Ery the onion in ...

... The Menu A Lenten Dinner Tomato Soup (with Fresh Tomatoes) Fish Omelette Fillets of Cod with Cheese Sauce Baked Salsify Apple Meringue Cheese Fritters Coffee Tomato Soup Remove the stalks of about 1½ lb. of tomatoes, cut them in slices, and lay them on a dish, sprinkling them with some castor sugar. This is necessary to correct the acidity of the tomato. Let them remain half an hour. Cut up a ...

... AN informal supper is always appreciated, and especially at Christmas time, when most people look for a little extra dissipation. Oysters are quite reasonable in price just now, and can be prepared (as can the lobster fricassée) in a chafing dish, with very little trouble, providing the necessary ingredients are all put in readiness. The other dishes are cold, with the exception of the ...

... The Menu Hints Concerning the Making of Curries A REALLY good curry is better made with fresh meat, but capital results can be obtained from cold meat, poultry, or game. The following is excellent. Peel and slice three or four small onions, put them in a stewpan with 2 oz. of butter, and stew till quite soft; then fry them brown and take them out of the stewpan. Cut 1 lb. of cooked meat into ...

... A REALLY good curry is better made with fresh meat, but capital results can be obtained from cold meat, poultry, or game. The following is excellent. Peel and slice three or four small onions, put them in a stewpan with 2 oz. of butter, and stew till quite soft; then fry them brown and take them out of the stewpan. Cut I lb. of cOoked meat into very small pieces, and put aside. Then stir two ...

... The Menu: Breakfast Dishes Dried Haddock and Tomatoes Remove the skin and bones from a cooked haddock, ami chop the flesh in rather large pieces. Melt I oz of butter in a frying-pan, slice into it one small onion, and fry a golden brown. Cut ½ lb. of tomatoes in slices, add to the onion, and cook all together for twenty minutes. Add last of all the fish and a good sprinkling of pepper. Stir ...

... The Menu Some Everyday Savouries Devilled Chicken Liver Shrimp Croutes Sardines with Cheese Risotto a la Milanaise Croutes of Haddock Anchovy and Tomato Toast Savoury Sandwiches Devilled Chicken Liver Pound the liver of a fowl, mix with it a teaspoonful of made mustard, salt, cayenne, a little anchovy essence, and a little butter; work it into a smooth paste, and spread on hot buttered toast. ...

... The Menu Wholesome Dainty Dishes Cream of Beetroot Soup Fricasseed Cutlets Stewed Rabbit A Broiled Shoulder of Lamb Indian Puffs An Appetising Hors-d'Giuvre Cream of Beetroat Soup A delicious and inexpensive soup can be made with the help of a cooked beetroot, if treated as follows: Wash, boil, and peel a beetroot and one Spanish onion, slice them both. Place in a pan with one quart of well- ...