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... MENU FOR DINNER Potage a la tortue. Filets de venaison au foie gras. If you perhaps wou'd try some Dish unknown, vVhich more peculiarly you'd make your own, Like antient Sailors still regard the Coast, By vent'ring out too far you may be lost, By rosting ...
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... IBS .jsS- A LUNCHEON MENU Bkochet of Smelts. Braised Fillet of Beef with Spaghetti. Chaudfroid of Pheasant. Corn Fritters. Mince Pies. Boston Tit-bit. Brochet of Smelts MELT some butter, spread it on a dish, and dredge raspings of bread on it, season ...
... will be suggestive and helpful to some of those who are responsible for Nursery Menus. Infancy. MOTHER, Doctor and Baby decide in each individual case what the first menus are to be and there is not an exciting variety! One course only Mankind takes to ...
... THE MENU. SAVOURIES SAVOURIES are nearly always popular, and by some preferred to the sweet course. If a menu is partly cold and partly hot, it is better to make the bonne-bouche a hot one. Eggs and fish can be served in a variety of ways. Prawns with ...
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... Omelette. Cheese Omelette. OMELETTES, just now, when fuel and gas have to be economised, are a very useful addition to the menu. They are a delicious and inexpensive dish, and one of the most wholesome ways of cook ing eggs. An omelette must be served ...