... THE MENU |j 11 1 A Little Dinner (for Bourgeois, Profiteers, Members of the Aristocracy and, in fact, Almost Anybody). Potae-e Pogrom a la Mauvaise Ferame Take some potato peelings (unwashed), and a pound of best lime. Place the peelings in a quart of ...

... :|_ THE MENU |l CASSEROLE COOKERY j ONE advantage of using a casserole is that the food can be cooked and served in the same pan-- hence a saving of labour, it can also be left to simmer on a small gas jet, providing it is placed on an iron plate. Beef ...

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... Salad Apple and Beetroot Salad Calf's Head Salad Asparagus Salad SALADS are always popular, and form a distinctive place in the menu. Any cooked vegetables mixed with meat, chicken or fish, make an attractive dish and asparagus especially is generally appreciated ...

... THE MENU SEASONABLE SWEETS j Fruit Fritters Strawberry Fritters Cherry Fritters Tomato Fritters (a Savoury) Pancake Fritters Strawberry Fritters Make a batter of two eggs well beaten, add half a pint of milk thickened with cornflour to the right con sistency ...

... 1 THE MENU WINTER SALADS Sweetbread, Macaroni, and Tomato Salad Nut and Celery Salad Seakale Salad An American Salad Flemish Salad Orange Salad (for Wild Duck) THE salads given below are intended more especially for supper dishes. Mayonnaise sauce is ...

... THE_ MENU |i SOME UNCOMMON SAVOURIES j MANY of us prefer a savoury to a sweet course, so I am sure the recipes I am giving this week will not come amiss. If the menu is partly cold and partly hot, the savoury should preferably be a hot one. I especially ...

... j THE MENU |j SOME DAINTY SAVOURIES Tomato Canapes Cut some slices of bread two and a half inches in diameter and an eighth of an inch thick, fry them a pale colour, and spread them when cold with Parmesan butter, that is, butter and Parmesan cheese well ...

... THE MENU_ PREPARING PARTRIDGES FOR TABLE Partridges with Piquante Sauce Braised Partridges Partridge Pudding Partridge Souffle Partridge Salad The following ways of preparing partridges may be approved of by those who are anxious to try other ways than ...

... THE MENU SOME CHEESE TRIFLES j THOUGH there is an unfortunate shortage of the ordinary kinds of cheese at the present moment, there is plenty of Parmesan to be obtained. This being the case, these few recipes will, I hope, be acceptable. Cheese Fritters ...

... 1 THE MENU A LUNCHEON FOR FOUR j Salmon with Sharp Sauce A Fricassee of Veal Chicken or Rabbit Souffle Chocolate Sponge Cheese Balls Coffee NOW that the food problem is getting easier, people will be going in for a certain amount of entertaining, so the ...

... 1 THE MENU SAVOURY ECONOMICAL TUSHES j I AM giving a few dishes this week which are suitable for luncheon or early dinner. The stuffed Yorkshire pudding I can recommend, as being somewhat of a novelty; it can also be adapted for a sweet course by spreading ...