... The Menu Meatless Dishes Fish Puree Take a small fresh haddock, wash it, and cut off the head, tail, and fins, skin and fillet it, place the head, bones, etc., in a saucepan with two quarts of water, one table spoonful of oatmeal, a bunch of parsley, ...

... 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 grouse in the same way as pheasants are done, and roast them about half an hour, keeping ...

... THE MENU SOME LENTEN FISH T)ISHES j Cod Steaks with Tomatoes A Steamed Fish Pudding Fillet of Sole la Bechamel Fresh Herrings with Sauce Tartare Salt Cod Salad Now that Lent has come round again, the house- keeper is congratulating herself that the price ...

... The Menu The Strawberry Season Strawberries and Lemon Cold Strawberry Souffle Strawberry Shortcake Strawberry Salad with Champagne (a Famous Chef's Recipe) Parisian Fruit Timbale Strawberry Acid Strawberries and Lemon Place the fruit, after removing the ...

... THE MENU HINTS CONCERNING THE MAKING OF CURRIES A really good curry is better made with fresh meat, but capital results can be obtained from cold meat, poultry, or game. Take fresh steak or mutton, rabbit or game, and cut into small dice. Fry one or two ...

... -i r j The Menu L n 7 Q DISHES FOR INVALIDS =n Meat Essence Two pounds of beef cut into small pieces and perfectly cleared of fat or skin. Put it into a jar without water. Tie it over with bladder and a piece of paper over it. Set it in a pan of cold ...

... THE MENU DISHES FOR INVALIDS Meat Essence Two pounds of beef cut into small pieces and cleared of fat or skin. Put it into a jar without water. Tie it over with bladder and a piece of paper over it. Set it in a pan of cold water, and let it boil slowly ...

... T/HE MENU 4 THE SERVING OF OYSTERS Oyster Cocktail ATEASPOONFUL of vinegar, a few drops of lemon-juice, a drop or two of Tabasco sauce and rather more of tomato ketchup, to six oysters with all the liquor, well seasoned with salt and pepper. These ingredients ...

... THE MENU THE GROUSE SEASON To Roast Grouse A BRACE of grouse will require ½lb. of margarine or butter to baste them; this should be put in a basin and allowed to melt before pouring over the birds. They require frequent basting whilst being cooked, and ...

... The Menu Some Egg Dishes for Lent Eggs and Spaghetti Eggs in Casserole with Mushrooms Lenten Eggs Eggs a la St. Botolph Stuffed Eggs a la Provenjale (a Savoury) Cup Omelettes Eggs and Spaghetti Throw ½ lb. of spaghetti into boiling salted water, and cook ...

... The Menu dainty dishes Sauted Kidneys Macaroni Mould Stewed Calves' Liver Bouchees de Pigeons Ox-Tails with Haricot Beans Sautsd Kidneys Put the kidneys into boiling salted water for a few minutes, skin them, take out the core, and cut them in slices ...

... The Menu A LITTLE FRENCH DINNER Consomme Bouquetiere For this soup have ready a clear, rather light golden- coloured consommé and serve garnished with young green peas, young carrots, turnips, and blanched lettuce cut into little fancy shapes. Cook the ...