... 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 ...

... By ELIZABETH HUGHES HALLETT T The only way to arrive at an average for the housekeeping purse is to keep accounts over a definite period and, by checking up on them, you will find not only what you have spent, but also what you must spend. Certain items in a budget are more or less static, like rent, rates, heat, tele phone. So what you have to watch most closely is food bills. Remember too, ...

... The efficient kitchen is the focal point of a happy home. More kitchens would be more efficient if more housewives knew about current ideas in kitchencraft. Inevitably our knowledge of kitchencraft is wider than that which the average woman can acquire within the radius of her own home. We have special advantages and like sharing them. But since all we know on the subject would fill a book, we ...

... Curried Biscuits Small, plain biscuits; curry powder; salt; margarine. Spread the biscuits and scatter liberally with curry powder. Add salt. Make a little margarine hot, and fry biscuits curry side up, basting well. Turn over and fry on the other side. Take off fire, baste again, and allow to get cold. Rolled Herring Roe Sandwiches Small tin herring roes, or cooked fresh roes; mustard, salt, ...

... JULIJIU fWtTL J^a/na (t/isjJMld Better Cooking By A. H. Adair AS you travel through a country, the food changes as much as the landscape. Journeying in a leisurely manner from northern to southern France, you keep getting the impression that you have crossed another border. I travelled slowly through France recently on my way to Italy and had another chance of enjoying the changing scenes and ...

... i/W French Dishes by Madame RAM ILL ON HUNGARIAN MINCED MEAT BALLS (bor 5 or 6 persons) lb. of minced pork meat. 6 large spoonfuls of rice. i onion of moderate size. I head of lettuce, x J oz. to 2 oz. jsS grated Swiss cheese. 2j oz. butter, i clove. About J quart of beef broth. Salt and pepper. I. Make some small balls with the minced pork meat. Roll them in flour. Put them in a saucepan with ...

... CzJruii, I L- ty/etfeiables ADAM'S SOUP j lb. each of green peas, Outside lettuce leaves or broad beans, spinach; cabbage; 2 young turnips and 2 A little fresh mint; young carrots; l£ oz. rice; 3 or 4 spring onions; 2 pints vegetable water; Salt and pepper. Shell peas. If broad beans are very young, they can be strung and sliced like runner beans. If not, shell them in the ordinary way. Scrape ...

... feM e\ H m >1 w A SOME SEASONABLE PUDDINGS Walnut and Banana Pudding SHELL and peel 3 ozs. of walnuts, then cut them into fine shreds. Peel also four ripe bananas, and rub them through a fine sieve. Now have ready 4 ozs. of beef suet, very finely chopped. Put this into a basin, and add 4 ozs. of breadcrumbs, 2 ozs. of castor sugar, a pinch of salt, and the juice and finely-grated rind of half ...

... . By Rosina Filippi. {Duckworth.) To classify successfully would be a difficult task. Someone asked once on reading the cast of a play, Who are all these people The question might be, and no doubt will be, echoed over . herself belongs to that vast army of heroines who subjugate their masculine world, who keep it on its knees in lifelong adoration, and completely fail in justifying ...

... |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 ...