... THE GOURMET By L m il, ia Hors d'CEuvres Varies (Hamburg Beef) GRATE some cooked lean beef, pile it on a glass dish, garnish with cress and sliced pickled gherkins. Eperlans Frits Steep the required number of smelts after cleaning in milk and water for about a quarter of an hour. Then take up the smelts, drain them, and dip each fish separately in flour, then plunge them into very hot fat, and ...

... rjQck VJOOKERY By A. H. Adair tM .rdB H rro DINNERS Grapefruit cocktail. Tournedos diable. Sautee potatoes. Cheese rolls. The grapefruit cocktail is prepared in advance, and the Tournedos take at the very most fifteen minutes from beginning to end, during which time you prepare and cook also the potatoes, which are made with cold boiled ones. The savoury also is very quickly done. Have a very ...

... D inner into Supper IV hen you dine at nine or later, your meal should be the kind that can almost be cooked at the table MODERN customs have come into being to meet modern conditions. When you think about it you cannot be sur prised if dinner is served later and later. We live so much more quickly in these days, and get through at least twice as much in one day as our parents did, that our ...

... 5 I Q_ j 1 LLI I j .oSELF-- FOOD By A H Adair ON this page I am giving a few recipes which will be useful for evening parties throughout the winter season. They are mostly intended for informal occasions on which there would be just a buffet supper. But they would do also for the kind of party where there is a constant supply of plates filled with odds and ends, both sweet and savoury. EGG ...

... (^elections from Sp a in U\ (ever fhhnd If You Qaii t Yronounce Them forrectly. C00^ Them ...

... This little collection of meatless luncheon entrées seem to me to be perfect for April (month of changing weather and capricious appetite), as they are all of a very spicy nature. Croquettes de Frontage Flour, butter, milk. Salt, pepper, nutmeg, cayenne pepper. Grated cheese, fried bread. Frying fat, tomato sauce, parsley. First make a smooth Bechamel (white) sauce, cooking it rather more than ...

... THE GOURMET Conducted by EMILIA Diner j j Manhattan Cocktail. j f Hors d'CEuvres. 1 I j Sole aux Champignons. I I POULET A LA PORTUGAISE. I J J j Quartier d'Agneau a la Broche. 5 POMMES NoUVELLES. PETITS POIS 5 I a l'Anglaise. J I J j Creme de Milan. j Anges a Cheval. I _ I I Cafe. Dessert. 1 d Manhattan Cocktail FILL tumbler or shaker with chipped ice, put in three or four drops of Angostura ...

... By Emilia CEufs a la Celestine 1 Soupei- GiuFs A la Celestine. 5 I j Salade de Volaille a la Carlton. J j j Pain d 'Ananas a la Metropole. J I Aigrettes des Anchois. j I i Cafe. j SCALD a dozen oysters in their own liquor, and then remove them and cut in small pieces. Melt one table spoonful of butter in a saucepan and add two tablespoonfuls of flour. Mix well. Stir in a cup and a half of milk ...

... The Gourmet Conducted by Emilia LUNCHEON Hors d'CEuvres Varies (Red Cabbage A la Russe) Lobster au Gratin Carr£ d'Agneau A la Polonaise POMMES DE TERRE NOUVELLES Apple Beignets Caf£ Hors d'Qvuures Varies Red Cabbage a la Russe) CUT up a red cabbage into very fine, narrow strips, plunge for a minute into salt and boiling water, cool in cold water and drain. Lay in a deep dish and sprinkle with ...

... The Go me t Conducted EMILIA Hors d'CEavres (1) Flemish Salad.-- Cut up any dried fish or herrings into slices, put them into a shallow dish with tomato, lettuce, cold boiled carrots, and a very few spring onions, all cut very small. Pour a mayonnaise sauce over this. (2) Mayonnaise of Eggs. Shell some hard-boiled eggs and cut them in half lengthways. Peel and cut four ripe toma toes in halves ...

... The Gourmet Conducted by Emilia Filets de Truite HAVE a good -sized trout filleted, and simmer it in some brown gravy, a glass of claret, some herbs and lemon juice, serve it with mousseline sauce and garnish with olives. M ousse- line sauce is a mayon naise sauce with some whipped aspic and about two table- spoonfuls of cream. This sauce is served cold. Souffle de Volaille Pound the white ...

... The Gourmet m --M Conducted by t mil id, Dmer Hors d'CEuvres or Grape Fruit. Turbot en Matelote. ts?j Creme de Volaille. Ices. Homard a la Diable. Cafe. Desert. Turbot en Matelote THE French way of cooking fish en matelote means stewing and serv ing with a rich sauce, and a bouillon or broth is made in which the fish is cooked as follows: Two sliced onions, a large carrot, a bay leaf, ...