... The Menu Leg of Mutton a la Napolitaine A leg of mutton, prepared in the following way, will not only lose a great deal of the prosaic aspect, which it always bears when roasted, but, in addition, will gain a new virtue since it can be cut into slices upon the following day, warmed up in its own sauce, and with a spoonful of curry powder added to it, will present an entirely fresh front to the ...

... My menu this week is taken from a dinner I was present at about a fortnight ago-- it was such a charming little dinner and so nicely cooked and served, that I asked my hostess's kind permission to publish it. The dishes marked with a star I have given the recipes for below. Menu Clear Turtle Soup. FISH Filets de Rougets a la Villeroi. ENTREE Chicken Creams. Roast Saddle of Mutton. Artichokes. ...

... The Menu A Lenten Dinner I am afraid this does not look as if it would be a very tempting repast, but I want to show my readers that such a dinner can be very dainty and appetising if the recipes that I am giving be followed, and care is taken that the dishes are well-cooked and served. Anchovy Sandwiches. Lentil Soup. Cod Cutlets. Scalloped Eggs and Oysters. Haricot Bean Omelet. Rhubarb Fool. ...

... 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', one likes the home-made article occasionally. These are quite simple, and really very good. CHOCOLATE CAKE Half-a-pound butter, ^lb. sugar, 6oz. ...

... 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 CANAPES Cut some slices of bread a quarter of an inch thick cut these in pieces two-and-a-half inches long, and fry them in clarified butter till of ...

... 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 MULLET (BROILED) Wipe each fish quite dry, and lay it on a sheet of notepaper well oiled with salad oil sprinkle pepper, salt, and a little minced ...

... THE MENU AN APRIL DINNER Consomme a la Royale. Slices of Salmon, with Tarragon Sauce. Lamb Cutlets. Guinea Fowl. Queen's Pudding. Pain of Rhubarb. Olives with Anchovies. CONSOMML A LA ROYALE This is a bright, clear soup, with tablets of custard as garnish. First make the custard thus: mix the yolks of four eggs with a gill of broth and a pinch of salt, strain the mixture and divide into three ...

... THE MENU Some Dainty Puddings A good cook should have no weak points as regards simple everyday dishes, and when she has failures, in all probability, either carelessness or bad training is alone answerable. To-day I propose to give a few recipes of some simply made and inex pensive entremêts, knowing how glad the mistress of a household is to have some variety in the list of puddings. ...

... The Menu LOBSTER AU GRATIN My readers will probably know this excellent dish, which, whether served at breakfast, luncheon, or as an entrée at dinner, is equally certain to be thoroughly appreciated, but, as they may not be equally fortunate as regards the recipe, I will give the following directions: Melt ½oz. of butter in a stewpan, throw in a teaspoonful of minced onion or shallot; when ...

... The Menu For a Dinner Party of Eight Persons Consomme au Parmesan. Clear Soup, with grated Parmesan Cheese Whitebait. Brown Bread and Butter. Bouchees de Concombre. Fillets of Beef Grenadines, with Mushrooms and Poiveade Sauce. Forequarter of Lamb. Haricots verts and new potatoes. Charlotte a F Alexandre. Caviar Canapes. Dessert. Coffee. BOUCHliES DE CONCOMBRE Procure a nice straight cucumber, ...

... The Menu Some Recipes for Luncheons MULLIGATAWNY SOUP Take two tablespoonfuls of desiccated cocoanut and let it infuse in a ½-pint of boiling water for half-an-hour. Put 1½oz. of clarified beef dripping into a stewpan, with one medium-sized onion finely minced, and a sweet apple, also finely minced, and cook them gently over the fire until the onion is just coloured, then add a tablespoonful ...

... The Menu Some Seasonable Dishes for Summer Weather Green Pea Soup Fillets of Sole and Macaroni au Gratin Aspic of Chicken Aspic Jelly Iced Curry in Cucumber Cases Curry for the Cases Ripe Fruit Salad with Cream GREEN PEA SOUP Ingredients: 3 pints stock (made from bones), 1 pint shelled peas, ¼ pint pea-shells, 1lb. spinach, 1 gill of cream, 1 onion, small piece of butter, 1 oz. flour, white ...