... I f hi M k. x r i S SOME WAYS OF TREATING SHELL-FISH j SHELL-FISH are very plentiful and fairly inexpensive now, and I am giving a few recipes for them, as a change from the ordinary salad or mayonnaise. Gratin of Lobster Cut a good-sized lobster in half and pick out all the meat, which must be cut into thin slices. Put i oz. of butter into a saucepan with one small onion finely minced. Brown ...

... J The Menu It COLD MEAT COOKERY Now that meat is the price it is, it is necessary to use up every scrap, and if the cook is ingenious she can devise many tempting dishes with the help of a nice sauce or gravy. The recipes I am sending up to-day are all made from cold meat. A Salad of Cold Meat Wash thoroughly J lb. of green corn, and cut a small beetroot into slices. Cut J lb. of cold meat, ...

... n r 0 The Menu L n 1 1 n VEGETABLE AND FISH SOUPS WITH the increased price of every sort of food, it is a difficult matter to provision one's household in these hard times, and especially where there are children to cater for. Bearing this in mind, I am in my menu to-day giving some recipes for vegetable soups, which are very nourishing and quite easy to make. Vegetable Soup Wash and trim one ...

... J The Menu j MEAT SUBSTITUTES b d IF cheese, haricot beans, and lentils, are suitably cooked they are easily digested and as nourishing as meat, but they should be eaten instead of the meat course and not as a supplement. Scalloped Cheese Digestible Cheese Pudding Italian Cake Haricot Mould Lentil Rolls Butter 13ean and Tomato Pie Scalloped Cheese Make half a pint of white sauce, season with ...

... tj The Menu L n n- n j FISH COOKERY a THE recipes given are for the least expensive fish that can be bought just now, as the price of fish, like everything else, has gone up considerably. A Stuffed Haddock A fresh haddock about 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, brush it over with ...

... n n-- lin The Menu JL n n n A MEATLESS LUNCHEON Parsnip Soup Curried Eggs Fig Pudding Wholemeal Scones Quaker Oat Biscuits r Parsnip Soup Slice up rather thinly 2 lb. of parsnips and stew them until quite soft in about 3 oz. of margarine or dripping, stir in gradually enough broth (that made from bones from either cooked beef or mutton), boil the whole for half an hour, then rub with a wooden ...

... L1 The Menu I n n PUDDINGS WITHOUT MUCH SUGAR j n Swiss Vermicelli Pudding; Take about half a cupful of vermicelli, and pour on to it one pint of boiling milk. Cover the basin with a plate till the vermicelli is soft. Beat up one egg and gradually stir into the cooled milk, and then add a large tablespoon ful of marmalade. Place in a greased basin, and bake slowly for nearly an hour. Turn out ...

... U The Menu H n SUITABLE DISHES FOR A HIGH TEA n I u Eggs au Gratin (Hot) Stuffed Eggs (Cold) Cod's Roe Cakes (Hot) Wholemeal Bannocks Lobster Toast Galantine of Rabbit 'i r Eggs au Gratin Hard-boil six eggs and cut each into four even slices, lengthways. Melt I oz. of butter in a stewpan, stir into it I oz. of flour, until well blended, then add half a pint of milk; stir the sauce till it ...

... 3 r J The Menu L The Useful and Economical Casserole Now that everyone is being rationed with meat, it in important that the housewife should be careful to choose the part which has the least bone, and certainly beef steak is the most economical. Cooked in a casserole with plenty of vegetables, about 2½ lb. of bladebone steak at is. 4d. per pound (present price) will be enough for six or more ...

... L! The Menu □_ The Potato Shortage: Some Substitutes LJ LJ Braised Carrots Mashed Carrots Puree of Turnips or Swedes Spring Cabbage Mould Lentils a la Creme Parsnips Fried Brussels Sprouts i n Braised Carrots Cut the carrots into rounds about one inch in thickness. Put them into boiling water, with a little salt, and when nearly done pour off the water, and stir into the stewpan about 2 oz. of ...

... 1 J JD The Menu nL n Chestnut Croquettes Rice and Sausages Baked Bean Fritters Stuffed Yorkshire Pudding Vegetable Pie C SAVOURY ECONOMICAL DISHES Chestnut Croquettes Boil ½ lb. of chestnuts and skin them, chop up very small, and add to them 4 oz. of onions and 4 oz. of mush rooms which have been minced and fried in a little margarine, moisten the whole with a little thick white sauce, a ...

... i r Ln The Menu J,_ i i 1 1 n SOME SIMPLE DISHES Lentil Soup (Without Stock) Wash and cut into dice an onion, a carrot, and a turnip, fry them until a golden brown in I oz. of dripping. Have ready half a pint of lentils, well washed, add them to the vegetables, pour on two pints of water, and let the whole simmer very slowly for three hours, then pass through a sieve. Mix I oz. of flour with a ...