... The Menu I CONCERNING THE MAKING OF JAMS AND JELLIES IT is generally agreed by connoisseurs that home-made jam has a far nicer flavour than that bought at shops or stores, and now that we are having a spell of dry weather, those of my readers who are ...

... ;1 THE MENU I SAVOURIES FOE EVERY T)AY j Tomato Timbale Ham Toast Oyster Rarebit Fish Savoury Rice Croquettes with Cheese Ham Cake (a Breakfast Dish) SAVOURIES are nearly always popular, and as fruit and jam are still difficult to obtain except in small ...

... THE MENU J COMPOTES AND SOUFFLES j Compote of Melon Compote of Pears Baked Compote of Apples Cold Souffle Iced Raspberry Souffle GXteau with Apricots Compote of Melon CHOOSE a fair-sized ripe water melon, remove the seeds, and with a silver knife carefully ...

... THE. MENU J A FEW USEFUL DISHES j Anchovst Salad (au Hors-D'OEuvres) Tournedos of Beef with Sauce Napolitaine Galantine of Veal Fried Bacon with Bananas Braised Seakale au Jus WITH warmer weather, hors-d'œuvres will be welcomed for lunch and dinner, ...

... THE MENU Home Made Chutneys and Pickles Simple Apple Chutney. Green Tomato Chutney. Ripe Tomato Chutney. Pickled Beetroot. PiguANTE Sauce for Wild-Fowl. Simple Apple Chutney INGREDIENTS: 2 lbs. of apples (weighed after they are peeled, cored, and sliced) ...

... The Menu Afternoon Tea Sandwiches and Cakes INFORMAL tea-parties make the afternoon hours among the most pleasant of the day, and sand wiches in different varieties are indispensable at this meal. New bread is undoubtedly preferable for these, but so ...

... The Menu H_ n 1 1 n RICE AND SOME WAYS OF SERVING IT THERE are many ways in which rice may be served with tomatoes, mushrooms, cheese, etc., and as a substitute for potatoes, which are so scarce and expensive now. Alter it is boiled and thoroughly dried ...

... The Menu Hints for Cold Supper Dishes Veal Galantine Tongue Cream Sardine Eggs Pigeon Pie Mayonnaise of Salmon VEAL GALANTINE Butter a plain round or oval mould, and line the bottom and sides with slices of hard-boiled egg, then nearly fill it with pieces ...

... The Menu i HOUSEHOLD COOKERY-DAINTY DISHES Fricasseed Scallops Yeal Olives with Tomato Sauce Fillet of Beef a la Viennoise Savoury Butter or Haricot Beans Baked Salsify Fricassred Scallops Cook one and a half dozen large scallops in a stewpan with just ...

... The Menu The Grouse Season Roast Grouse Handle the birds very lightly in plucking off the feathers; draw them, and wipe the insides with clean damp cloths; truss the birds for roasting, and dredge the outside with flour. A piece of fat bacon should be ...

... The Menu: The Grouse Season Roast Grouse Handle the birds very lightly in plucking off the feathers; draw them, and wipe the insides with clean damp cloths; truss the birds for roasting, and dredge the outside with flour. A piece of fat bacon should be ...

... The Menu ON THE PREPARATION OF YOUNG AND OLD GAME When young and in prime condition, no mode of cookery is so suitable as basting, for pheasants, partridges, and grouse; but this only applies to young birds, as when they are old this process tends to ...