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... The Menu Menu of a Christmas Dinner For my menu this week I intend to give a Christmas dinner; and as I wish to include as many of the recipes contained in it as possible, I must content myself with only a very few words. I particularly wish my readers ...

... THE MENU |j 11 1 A Little Dinner (for Bourgeois, Profiteers, Members of the Aristocracy and, in fact, Almost Anybody). Potae-e Pogrom a la Mauvaise Ferame Take some potato peelings (unwashed), and a pound of best lime. Place the peelings in a quart of ...

... THE MENU Two Luncheon Menus I. Pate de Foie Gras. Mutton Cutlets. Spinach. Potatoes Saute. Roast Pheasant. Corn Salad. Cabinet Pudding. Lemon Jelly. II. Savoury Souffle. Whiting au Gratin. Saddle of Mutton. Parsnips a la frangais. Mashed Potatoes. Compote ...

... The Menu By some people Red Mullet are accounted a very dainty fish, and as just now they are rather plentiful, a large shoal of them having been caught recently off Dover, I think a few recipes on the best way of preparing them may be found useful. RED ...

... THE MENU This week I hope my readers may find a few recipes useful for cakes and sandwiches for an At-Home. One is always glad to hear of something fresh, and although cakes can always be bought at the best shops, such as Buszard's, Fuller's, or Harrods' ...

... The Menu Savoury dishes at the present time being so fashionable, and novelties in them so much inquired for, I am going to give, this week, some recipes for various dishes, which I think any cook will be able to manage with very little difficulty. ANCHOVY ...

... The Menu As there is always, during Lent, a great demand for fish, I think the following recipes this week may be found useful: Fillets of Turbot a la Gendienne Scalloped Oysters Fried Whiting, with Sauce Piquante FILLETS OF TURBOT OR HALIBUT A. LA GENDIENNE ...

... The Menu Now that October has come in and nearly all the owners of country houses are entertaining for the shooting, the hostess naturally finds plenty to do in the catering for her guests. Fortunately, the food supply of every kind is abundant, and, ...

... Tike Menu One of the most seasonable of the many delicacies in our food market, and one that is always welcome, is Spring chickens. To have them absolutely in perfection they should be spatchcocked and grilled, as follows: Divide the birds down the ...

... The Menu The question of luncheons for the river is an all absorbing topic these days. I offer the following suggestions for those who wish to entertain their friends with a modest little luncheon to be eaten à la picnic. GALANTINE OF VEAL Take a piece ...

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