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... MENU A LUNCHEON Salmon Cutlets. Beef en Casserole. French Salad. Pineapple Salad. Cheese Souffl£. Salmon Cutlets CUT some slices of salmon about an inch thick from any part of a salmon; the tail-end makes the neater cutlets; season each one with pepper ...
... r^e MENU AUTUMN PRESERVES Blackberry and Apple Jam FIVE pounds of blackberries, 3 1b. of apples, ¾ 1b. of sugar to every 1 1b. of fruit, and half a pint of water. Put the blackberries, the apples, peeled and cored, and 1 1b. of sugar into a stewpan, and ...
... H THE MENU THE COOKING OF MUSHROOMS j AS mushrooms are so very plentiful just now, owing to the very wet weather we have experienced lately, the recipes given below may be found useful. Eggs and Mushrooms. Kidneys and Mushrooms. Mushrooms au Gratin. Macaroni ...
... c^Se 1 i MENU Different Ways of Treating Strawberries Strawberry Fritters Strawberry Fluff Strawberry Flan Strawberry Jelly Strawberry Mould Fruit Jelly with Champagne Strawberry Fritters MAKE a batter of two eggs well beaten, add a quarter of a pint ...
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