... Two Yuletide Menus A DINNER FOR A PARTY OF TEN Natives Rovales Oxtail Clair *Filets de Soles au Vin Blanc *Cotelettes de Ris de Veau Cailles a la Financi^re Dindon Roti Jambon Salade Cardoons au Fromage Manderines Glaces Petits Fours Dessert *Filets de Soles au Vin Blanc Fillet the soles, spread a fireproof dish with butter, and sprinkle over with finely chopped shallots; place the fillets ...

... THE MENU SOME DISHES SUITABLE FOR THE PRESENT SEASON Cream of Beetroot Soup Jugged Beef-Steak A Winter Salad Hot-Pot (a Lancashire Dish) Bortsch Soup Cream of Beetroot Soup Wash, boil, and peel a beetroot, and boil one small onion; slice them both. Place in a pan with one quart of well- flavoured gravy soup. Simmer till the onion is quite tender. Season to taste with salt. Strain off the soup, ...

... The Menu i HOUSEHOLD COOKERY-DAINTY DISHES Fricasseed Scallops Yeal Olives with Tomato Sauce Fillet of Beef a la Viennoise Savoury Butter or Haricot Beans Baked Salsify Fricassred Scallops Cook one and a half dozen large scallops in a stewpan with just sufficient slightly salted water to cover, add the juice of half a lemon, a small sliced onion, and a small blade of mace. Cover the pan, and ...

... The Menu A FEW SEASONABLE DISHES AND RECIPES AN EXCELLENT DISH FOR A PICNIC Take 1lb. of raw beef steak, scrape it and pound it in a mortar, with one French roll soaked in gravy or stock; then pass all through a fine wire sieve. Beat two eggs to a stiff froth, with seasonings to taste-- viz., mustard, pepper, and salt. Mix these with the beef. Butter a pudding mould, place the beef in it, ...

... The accounts for the year 1 90 1 show a realised net profit, including £104,713 brought tor warci trom 1900, of ^138, 102. The Directors have declared a dividend of 10 per cent, on the paid-up Ordinary share capital, and have decided to carry forward the sum of ^49,902 to the credit of the current year's accounts. Mr. H. Strakosch has been appointed a Managing Director of the Company, and will ...

... . Whilst cordially thanking the many Contributors who have submitted interesting photographs and notes for his consideration the Editor would urge Upon such Contributors the necessity for ensuring ABSOLUTE ACCURACY in the matters of NAMES and DATES, which shou/d be written in pencil on the back of each portrait and view sent to The Sketch ic)S, Strand, London. ...

... THE MENU: A LITTLE FRENCH DINNER Potage Bonne-Femme Wash a small lettuce and a ¼lb. of sorrel, cut them up small, and put in a stewpan with 1OZ. of butter. Cook, whilst stirring, for about five minutes, then add one and a half pints of stock and simmer gently for half an hour; then rub through a fine sieve. Return the purée to a clean stewpan with half a pint of good white sauce, season to ...

... The Meitt refreshing summer drinks Claret Cup The ways of making claret cup are many and various. The following is a very good cup, and one always approved of whenever it has been used. To each bottle of claret-- which, though it need not be expensive, should be a sound wine-- add one of lemonade, put in a sprig of borage, and leave for ten minutes or so, then remove the borage. Now sweeten to ...

... TitlS Menu VARIOUS savouries Devilled Lobster Take the meat from a lobster and sprinkle with a little Nepaul pepper, chop it very finely, then add a dessert spoonful of chutney, a little melted butter, and a tomato cut up small. These must be stewed over the fire, stirring till they boil; add a little mixed mustard (French) also, if available. Have ready some little squares of fried bread, put ...

... Ths ON THE PREPARATION OF YOUNG AND OLD GAME Stewed Partridges Brown a brace of partridges in the stewpan, in either clarified dripping or butter, add a piece of bacon cut into small pieces, a little chopped onion, two cloves, two carrots chopped small, a bay-leaf, and some good stock. Place these in a casserole dish in the oven, and cook gently for an hour and a half. Strain the gravy, and ...

... Tltae SOME DAINTY PUDDINGS AND SWEETS Apple Gateau Boil 1lb. of loaf sugar in half a pint of water until it is a thick syrup. Peel, core, and quarter 2lb. of apples, and cook them in the syrup with the rind of half and the juice of a whole lemon. Meanwhile, soak ½oz. of gelatine in a teacupful of water, add to it the apple, stir well over the fire until dissolved. Put all through a sieve, and ...

... The MemtS I a little french dinner Potage Qu;ue de Baeuf Clean a large ox-tail carefully, cut through each joint, and fry until brown in 20z. of butter or dripping. Then fry two onions which have been cut into rings, put two quarts of water into the stewpan, add the pieces of tail, three carrots, one turnip, a little celery seed, salt, pepper, etc.; let all come to the boil and simmer four ...