... Thf. Mf.nij L Some Simple Everyday Dishes nD Sheep's Tongues in Brown Sauce Soak the tongues for two hours in cold water, then scald with boiling water, so that the skins can be easily removed. Split the tongues lengthways, then prepare the sauce. Brown in a saucepan one tablespoonful of good dripping, one finely sliced onion, and two sliced carrots. Season with pepper and salt, a pinch of ...

... J The Menu n r rt SOME HINTS FOR COOKING TINNED BEEF EMILIA has been asked (from the Front) for some recipes for cooking bully-beef, and hopes the following may be of use, although, of course, she realises that in some cases the ingredients to be used will be difficult, if not impossible, to procure. Some of them, however, can be dispensed with. A very little sugar put in the gravy will ...

... 1 p 3 The Menu L ci u 1 1 BROWN AND WHITE SAUCES n MANY a tasty dish can be made with the addition, of a good sauce, and scraps of meat, poultry, fish, vegetables, or cheese can in this way be utilised. The smooth velvety, nicely seasoned Béchamel made by an experienced cook is based on a mixture that has been well simmered for a quarter of an hour and constantly stirred with a wooden spoon. ...

... The Menu Savouries for Every Day SAVOURIES are nearly always popular and by some preferred to the sweet course which they not infrequently forego. If a menu is partly cold and partly hot, it is better to make the bonne-bouche that finishes off the meal a hot one. Caviare, eggs, and fish can be served in a variety of ways. Prawns with Caviare Oyster Toast Tomato Timbale Eggs with Oyster Sauce ...

... The Menu: Some Dainty Methods of Cooking Up the Remains of a Ham Savoury Ham Creams (Cold) Ham Toast Ham and Macaroni Ham Cake Beignets of Ham Potted Ham Savoury Ham Creams Cut up 6 oz. of lean cooked ham, 2 oz. of cooked tongue, and pass both through the mincing-machine. Then add half a pint of thick white sauce, two small ripe tomatoes, and one dessertspoonful of Indian chutney. Add season- ...

... B The Menu L n n U U Chestnut Soup This can be made with chestnut flour, obtainable at most grocers, and sold in a packet. Three ounces will be required for the soup, one large onion, two sticks of celery (or one dessertspoonful of celery seed), 3 oz. of butter, one pint of milk, one pint of water, and one gill of cream. Melt the butter, and fry the onion and celery (cut up) until nicely ...

... THE MENU SEASONABLE FISH DISHES Fish Soup One small cod (head and shoulders). Remove the best parts of the shoulder of the cod, and put the remainder into a saucepan with four pints of cold water. Then slice some vegetables, viz., two onions, two carrots, one turnip, salt and pepper, and add them to the contents of the saucepan, and boil for two hours. After straining, pour back into the ...

... -i r j The Menu L n 7 Q DISHES FOR INVALIDS =n Meat Essence Two pounds of beef cut into small pieces and perfectly cleared of fat or skin. Put it into a jar without water. Tie it over with bladder and a piece of paper over it. Set it in a pan of cold water, and let it boil slowly for five or six hours, filling up the pan as the water boils away. Strain the liquor from the beef, set it aside to ...

... THE MENU DISHES FOR INVALIDS Meat Essence Two pounds of beef cut into small pieces and cleared of fat or skin. Put it into a jar without water. Tie it over with bladder and a piece of paper over it. Set it in a pan of cold water, and let it boil slowly for five or six hours, filling up the pan as the water boils away. Strain the liquor from the beef, set it aside to get cold, skin off any ...

... J The Menu I n n D SEASONABLE FISH DISHES a Fish Soup One small cod (head and shoulders). Remove the best parts of the shoulder of the cod, and put the remainder into a saucepan with four pints of cold water. Then slice some vegetables, viz., two onions, two carrots, one turnip, salt and pepper, and add them to the contents of the saucepan, and boil for two hours. After straining, pour back ...

... THE MENU EGGS AND THEIR TREATMENT THE French make all manner of dainty dishes from eggs, and now that they are, fortunately, getting a little cheaper, an egg course is not only tasty and appetis ing, but makes a valuable addition to the menu, whilst meat is still so very high in price. Baked eggs are nice cooked by the recipe given below. Baked Eggs Melt a little butter in a baking-dish, and ...

... The Menu Un Diner Maigre Cream of Haddock Soup Curried Haricot Beans with Eggs Red Cabbage Stewed (a Belgian Recipe) Rhubarb Mould Cheese Omelette Cream of Haddock Soup Take a fresh haddock, wash it, and cut off the head, tail and fins, skin and fillet it, put the head, bones, etc., in a saucepan with two quarts of water, one onion, one tablespoonful of oatmeal, a bunch of parsley, pepper, and ...