... The Menu VARIOUS WAYS OF COOKING GAME Roast Haunch of Venison A Salmi or Hash of Wild Duck Grouse Pie Broiled Partridge with Sauce Espagnole ROAST HAUNCH OF VENISON Unless the weather is very dry and mild, a haunch of venison may be hung for a fortnight. Flour it well, and sprinkle it over with pepper. Take it down every day and wipe it quite dry. Add more flour and pepper when necessary. Wash ...

... THE ONLY FIRST-CLASS AWARD WITH DIPLOMA for PHOTOGRAVURES and FINE-ART PLATES. International Press and Printing Exhibition, April iqo2. SPECIAL CORONATION YEAR EDITION. In order that everyone may obtain an excellent pair of Portraits of THEIR MOST GRACIOUS MAJESTIES THE KING AND QUEEN in their Coronation Year, an Edition of High-Class Photogravures has been carefully prepared, and is now ...

... The Menu Some Fish Entrees SALMON CUTLETS Cut the slices of salmon one inch thick, remove the bone, season each slice with pepper and salt, wrap each in a sheet of buttered paper, broil over a clear fire about a quarter of an hour; or the cutlets can be egged and bread-crumbed, and fried in boiling fat. Flatten them with a cutlet bat, and trim them to small cutlets. SCALLOPED SCALLOPS ...

... TEe Mens SOME DISHES FOR A SEASONABLE LITTLE DINNFR Slices of Melon Clear Soup Fillets of Sole a la Reiqe Ox-Tails with Haricots Verts Roast Partridges Salad Meringues Mulberry Jelly Cheese Straws FILLETS OF SOLE A LA REINE Take some fillets of sole, spread them on one side with a layer of stuffing, made of breadcrumbs, chopped parsley, pepper, salt, and cayenne, and a little beaten egg. Roll ...

... The Meiay i four dainty entries Stewed Chicken, with Olives Pigeons en Capote Sweetbread Croquettes Kromeskys of Game Stewed Chicken, with Olives Cut a chicken into neat joints, fry them in butter or sweet olive oil in a sauté pan; pour off the oil, and add a finely minced shallot. Cook for a little time and then moisten with rich brown stock or gravy and well-seasoned tomato or brown sauce. ...

... The Menu Hot Weather F ood It was of such volumes that a modem poet was thinking when he sang: They dwell in the odour of camphor, They stand in a Sheraton shrine, They are warranted early editions, These worshipful tomes of mine;-- In their creamiest Oxford vellum, In their redolent crushed Levant, With their delicate watered linings, They are jewels of price, I grant;-- but they are ...

... TKig Mdltl d HOME-MADE ICES With the thermometer registering 80 degrees (in the shade), ice is a positive necessity, and I want to say a few words respecting the American Twin Freezers, by which ices and ice-puddings can be made at home with very little trouble and expense. The freezers, with full directions, can be obtained at all stores, etc., the smallest size being only 4s. 6d. I am ...

... Men ff a Luncheon for Chris thna&s Day Hors D'Oeuvres Sardines Maitre d'Hotel Filets de Sole au Gratin Mutton Cutlets with Soubise Sauce Game Pie Salad Claret Jelly Mince Pies (cold) Cheese Coffee Sardines Maitre d'Hotel Take six sardines, a dessertspoonful ef parsley chopped fine, one thin slice of onion pounded fine, one tablespoonful of Chili vinegar, half a pint of melted butter, and a ...

... . Whilst cordially thanking the many Contributors who have forwarded interesting photographs for his consideration the Editor would urge upon such Contributors the necessity for ensuring ABSOLUTE ACCURACY in the matters of NAMES and DATES, which should be written clearly on the back of each portrait and view submitted ...

... SOME SUGGESTIONS FOR A DINNER MENU Clear Soup Red Mullet en Casserole Sweetbreads, with Oysters Filet de Bceuf Roast Teal or Wild Duck Chocolate Souffle Cheese Straws Red Mullet Place the fish (as many as may be required, and small nsn are best for this purpose) in a marinade for two hours before they are to be cooked, then wipe them and cook them gently in butter for ten minutes. Put a pint ...

... Tl\e MeiHl A few hot savouries Oyster Toast Mushrooms au Gratin Devilled Lobster Cod's Roe Angels on Horseback OYSTER TOAST Take two dozen oysters, and, after having taken off the beards and hard parts, parboil them in their own liquor, and mince them fine. Bone, mince, and rub two anchovies through a sieve, and add them to the oysters, with two tablespoonfuls of thick cream and a pinch of ...

... By Lucas Cleeve (T. Fisher Umvin 6s.) The lady who writes under the name of Lucas Cleeve is steadily working up into a recognised place amongst contemporary novelists. We do not claim to have read everything she has written, but every book of hers that we have read is better than the last. There is a great deal to interest and to arouse thought in Sto'en Waters, which is the story of a ...