... menus. Thoroughbred Stallion-1, Capt, E . H. Wylie . Omagh—Blandaland. Stallion, agricultural —l, Henry TlLDmpson, Benburb. Bunter. Mare or Gelding, to carry to 13.7 stone-1, Walter Johnston, M.3kallon, Portadown—Moyallon; 2, Mr- R. G. Garland, Newry— ...

... By MENUS lIP nr toig di. Kell. t Board was lively and ittliii-iastie and marked the beginning the ..eason', activity in Gaelic 1 , ti0n of a new Man er.:it..l mild mtrprise. thought it ea, no ecret that the ..nt-going eltannitio :oviions Ir trlieVed ...

... the menu The.menu at the banquet showed a sad falling-off from the gargantuan standards of the real peace. There was turtle soup, but, with Mr. Strachey at the top table, only one main dish—roast turkey—with baked or boiled potatoes and Brussels sprouts ...

... Menu It consisted of fish, roast duckling with garden peas, new potatoes and asparagus, ice-cream and dessert. The wines were back to a pre-war choice with sherry, punch, Rhine wine, claret, champagne, port, brandy and liqueurs. The'setting of the banquet ...

... menu?' Article puts Religion* on 1 the same level. Cbdat and Barra-1 baa are held up to the gaxe the i people Equals. Ottholte teaching and Papal nronounoameati emphatlcallj daetar* that . Furthannora, wa ara wa»M oBSn ■ Vicar .oa Barth that to proail*- ...

... SO MENUS cAMOUS OvER 300 YEARS ONEOf THE WORLDS GREAT WHISKIES - •. 04 FROM AU. 2000 FASHION NOUSE' MR. W A. fa, of writes Truth is than fiction We have 47 . and. during the past they laid 1 or 2 eggs Then we decided to try Kar Poultry Spice. Shortly ...

... Off the Menu. I was unable to obtain'a brown roll, and before I left the restaurant I heard customers being told that there were no rolls of any kind left. The inability to supply particular dishes which individual patrons might fancy is due to a variety ...

... the daily menu. | and you can anything in season ingredients About 2 dozen scallions. for works out quite inexpensively, brown sauce, loz. roaslbeef dripping, loz. not grow anything your- | flour 1 pint good stock or vegetable with gardens it is a , -Wash ...

... BEAVER ON MENU Were M.P.s deceived? Mr. V. M'Entcc, chairman of the Kitchen Committee, stated at Westminster yesterday that the beaver used for the dish described as Blanquette of Beaver ’* in the House Commons menu was imported from Norway. It tasted ...

... REMY'S MENU. Remy, the chef, prepares this menu, for which his patrons pay between 20 and 40 francs (approximately between 2s 6d and ss). It begins with oysters and a large, delicious bowl of soup. It includes a wide variety of delightful hors d'oeuvres ...

... VARYING THE MENU Batter can be one of your best friends if you like a varied and interesting menu. There are so many ways in which it can be used to make up interesting dishes. But you have to use your imsgination a little when using it, otherwise it ...

... y Menu down my lunlCD«,' other day, tf’: observe thal g garded me denall magnitt 4 g I had pas’ gl ident that I, f f houses, b P oad operator Y it the entreéne.(p hild becam¢ 4 W roperties, an% fid | the Bank 9 f pocket. L. tea and toB° ) be hungry: ...