... THE GO URME T Conducted by EMILIA Salad of Prawns and Vegetables TAKE one and a half dozen picked prawns, a cupful of cooked peas. Make a mayonnaise sauce, and mix with the prawns and peas, adding any other cooked vegetables, such as French beans, and minced raw tomato. Peel a cucumber, cut it in blocks and place in vinegar and water. Then hollow out the inside and fill with the mayonnaise. ...

... THE GOURMET (conducted hy Emilia Omelette de Homard BREAK up the flesh of a small lobster in a basin with a wooden spoon. Add one tablespoonful of cream, the yolks of three eggs, season with salt and pepper, and beat for about five minutes. Whip the whites of the eggs to a stiff froth and stir them in very lightly. Place in an omelette pan an ounce of butter, and when melted (though not too ...

... |5J Some Attractive Fish Dishes Fish Cream or Mousse. Whitebait. Stuffed Crab. Hot Lobster in its Shell. Fish Cream or Mousse THIS may be made in two ways, but the fish must be prepared in the same way for each. It may be either cooked or uncooked. The former takes less time, because it is easier to rub through a sieve, which is the first process. It can then be seasoned, mixed with a good ...

... THE GOUR By Em ili Diner Hors d'CEuvres. j (CEufs a la Proven^ale). j Salade de Homard. EN MASCARADE I I Perdreaux Rotis au Cresson. j PoMMES DE TeRRE FrITES. Souffle Glace. j V?) Dessert. Cafe. j CEufs a la Provenqale BOIL four eggs hard, shell and cut them in halves lengthways. Remove the yolks and pound them in a mortar with three boned anchovies, two ounces water cress, some butter, a ...

... MENU SOME ATTRACTIVE FISH DISHES Fish Cream or Mousse. Sole A la Colbert. Hot Lobster in its Shell. Whitebait. Fish Cream or Mousse THIS may be made in two ways, but the fish must be prepared in the same way for each. It may be either cooked or un cooked. The former takes less time because it is easier to rub through a sieve, which is the first process. It can then be seasoned, mixed with a ...

... c 7%e MENU, SEASONABLE DISHES Pheasants Stuffed with Oysters TRUSS a brace of pheasants for roasting. Have ready twelve oysters, cut each into four, and mix them with 2 oz. each of breadcrumbs and raw chopped ham. Warm 1 oz. of butter until soft, stir into it the chopped ham, the beaten yolks of two eggs, and enough milk to make it bind well together. Now add the oysters, breadcrumbs, salt, a ...

... JJRM e\ J hi J DIFFERENT WAYS OF COOKING FOWLS Indian Spatchcock SPLIT and boil lightly a small chicken (or the remains of a cold boiled fowl). Place the chicken when cold flat open in a fireproof pan, pour the following sauce over. Put it in the oven, and baste well with the sauce till the chicken is thoroughly heated through. Serve in the dish in which it was cooked. Sauce: One teaspoonful ...

... THE MENU A Lu„ch Kedgeree.* Stuffed Chicken Ontario. Grape and Melon Salad. Chip Potatoes. Charlotte a l'Alexandre. Aigrettes of Anchovies. Kedgeree HALF a pound of cold turbot broken up in small pieces, one teacupful of Patna rice, boil it and let it dry thoroughly; two hard-boiled eggs, I oz. of butter, a pinch of cayenne pepper, a saltspoonful of salt. Make a white rout with butter and ...

... THE GO URME T Conducted by EMILIA Crab and Lettuce Salad DIVIDE the leaves of two lettuces into small pieces and mix with it the meat from a crab, shredded finely. Cut a hard-boiled egg into slices, remove the yolk, and mix the latter with some vinaigrette dressing. Season the salad with salt and pepper, and mix carefully with the vinaigrette, arrange it neatly in a salad bowl. Garnish with ...

... Grape-fruit Orange Charlotte. Grape-fruit Mould. Iced Chocolate SoufflG Caramel Pudding. Grape-fruit Orange Charlotte SOAK two tablespoonfuls of gelatine in half a cupful of cold water, add half a cupful of boiling water, and dissolve thoroughly. Add one cupful of orange juice and sugar, one tablespoonful of grape-fruit, a pinch of salt, and the grated rind of' one orange. When cool add two ...

... MENU WAYS OF SERVING GROUSE Roast Grouse. Salmi of Grouse. Spatchcock of Grouse. Souffle of Grouse. Roast Grouse MIX half an ounce of butter, a little pepper and salt, and a few drops of lemon juice, and place this inside each bird. Grouse should be wiped both inside and out with a damp cloth, but never washed. One or two vine leaves, and a slice of fat bacon, should be wrapped over the breast ...

... Some Suggestions for an After-theatre Supper Oysters SautA. Lobster A l'Americaine. Game Salad. Mould of Hare (Cold). Salade A l'Italienne. Parmesan Eggs. Oysters Saute POUR a quart of boiling water over one pint of oysters, drain them and chop them fine. Melt two tablespoonfuls of butter, put them into the chafing-dish, stir in the oysters, dust with salt and pepper, and saute until well ...