... The Menu Fish Cookery The chafing-dish and casserole both open facilities for the preparation of fish, and it may be served in dainty little portions in small earthenware pots that are especially suitable for a little theatre supper. Oysters are always ...

... The Menu cold entrees Aspic Jelly For every quart of hot water allow 2¼oz. of best leaf gelatine, flavour this with two bay-leaves, salt, white pepper, and lemon-juice to taste; add to it a teacupful of good vinegar, one sliced onion, twenty peppercorns ...

... THE MENU IN ASPARAGUS TIME This vegetable, which is a most wholesome and favourite one, and comes to the market early, must be given the first rank as the lé,ume par excellence. It is extremely easy of digestion, and, therefore, suited to the taste of ...

... The Menu: Preparations for Christmas ALTHOUGH fruit, like everything else during the war, has gone up in price, every English household must have a Christmas Pudding, but to-day, when eggs are so very expensive, it is necessary to be as careful as possible ...

... 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 Game Season WITH game in season too much attention cannot be paid to its proper treatment in the larder and kitchen; for the flavour of all game may be so easily spoilt by indifferent or bad cooking. Game should be always well hung and carefully ...

... :|_ THE MENU |l CASSEROLE COOKERY j ONE advantage of using a casserole is that the food can be cooked and served in the same pan-- hence a saving of labour, it can also be left to simmer on a small gas jet, providing it is placed on an iron plate. Beef ...

... The Menu The Oyster Season THE oyster season has begun, and to epicures there are few more delicate hors-d'ceuvres than native oysters served on the shell with quarters of lemon and thin brown bread and butter, but variety is always welcome, and the following ...

... The Menu Fish Rechauffe THE utilising of fish left over from one meal to another is a valuable art in any household. All sorts of odds and ends of fish, even of the cheapest quality, may be used for savoury dishes with the addition of good seasoning, ...

... THE MENU AN APRIL DINNER Consomme a la Royale. Slices of Salmon, with Tarragon Sauce. Lamb Cutlets. Guinea Fowl. Queen's Pudding. Pain of Rhubarb. Olives with Anchovies. CONSOMML A LA ROYALE This is a bright, clear soup, with tablets of custard as garnish ...

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