The MENU: Turkey Soufflé
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The Bystander
THE MENU: Fish Fritters
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The MENU: Loganberry Fritters
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The MENU: Prawns with Caviare
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MENU: THE MIDNIGHT SUPPER
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The Menu: DAINTIES FOR CHRISTMAS
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The Menu: Sunday Suppers
... evening Menu No. I Tomato Soup. Cold Turkey and Ham. Tomato and Celery Salad. Mince Pies. Camembert Cheese. Menu No. II. Mulligatawny Soup. Mayonnaise of Fish in Shell; Cold Roast Beef. Baked Potatoes. Stewed Pears. Cream. Caviare Eggs. Menu No. III. ...
The Menu: Dishes for Invalids
... The Menu Dishes for Invalids SOME of the recipes given in this week's menu may be of use to tho'se who have any of their household laid up with influenza (so prevalent just at this season), and who require plenty of good nourishing food to build up their ...
The Menu: Breakfast Dishes
... The Menu Breakfast Dishes No. I. Oatmeal Porridge with Cream Chicken Kromeskies Potato Omelette Tea and Coffee Milk Rolls. Toast. Fresh Fruit. Apples or Grapes No. II. Eggs with Mushrooms Boston Sausage Rolls Tea and Cocoa Fried Homing Cakes Honey and ...
THE MENU: The Oyster Season
... THE MENU 1 The Oyster Season There are few more delicate hors d'œeuvres than native oysters served on the shell, with quarters of lemon and thin brown bread and butter, but as some people cannot eat them raw. a few recipes for various ways of cooking ...
THE MENU: EGGS AND THEIR TREATMENT
... The Menu il o. n n EGGS AND THEIR TREATMENT THE French make all manner of dainty dishes from eggs, and now that they are, fortunately, getting a little cheaper, an egg course is not only tasty and appetis ing, but makes a valuable addition to the menu ...
The Menu: The Preparation of Salads
... The Menu The Preparation of Salads IN the hot weather that we have been experiencing lately a very necessary item in the daily menu is a salad, and now that lettuces are in such good condition, cold suppers or luncheons might consist principally of this ...