... Especially X OLe Wan (t)n cJleave MUSCOVITE SOUP Dice 4 onions and fry until golden brown; add the finely shredded heart of a cabbage and leave for 10 minutes over a low fire. Mix in 3 dessertspoonfuls of flour and finally 3 pints of strong vegetable stock to which 3 meat cubes have been added.^ Stir until boiling and then let simmer for 1 hour. Season to taste, and add 1 dessertspoonful of ...

... FISH DISH FISH PUDDING Skin and bone 2 lb. of fish pass the fish through the mincer or chop it finely. Mix it with 1 tablespoonful of creamed margarine, 2 crustless slices of bread soaked in milk and well squeezed, 1 fried, chopped onion, 1 dessertspoonful of anchovy essence and 3 reconstituted eggs, well beaten up. Place the mixture in a clean cloth, tie the ends together and leave it in ...

... ^Jahe iJwo Lt)ried cdaas EGG SAVOURY Into a saucepan put a nut of margarine, 1 teaspoonful of mixed herbs (chopped), a pinch of salt, 1 gill of meat stock and 2 oz. of grated cheese. Let simmer for 5 minutes then add 4 eggs reconstituted with milk instead of water and well beaten up. Stir the whole mixture until thick and serve on toast. RAINBOW DISH Reconstitute 1 egg with tomato puree and ...

... Floral Cutlets ...

... S CEASONING is difficult to be exact about as ^individual tastes differ. It is, however, very s s puzzling for the inexperienced if recipes are r too vague. Do not over season. More can be added s S but an overdose is fatal. It is a safe rule to add a pinch of salt to flour on all occasions. It is not S noticeable but improves flavour. c For vegetables allow a level teaspoonful to pint j> of ...

... A PASTRY, like batter, stands out as one's daily friend; equally helpful for all meals. It is one of the simplest and quickest foods to prepare and fortunately it is one of the few things which need not be bogus. When short of fat I often use other kinds of pastry. For instance, hot water pastry is very palatable and easy on fat, or, if I want the rather richer effect of flaky pastry, I make ...

... She Sauce Jor ^Jlie 2)il RINK SAUCE FOR WHITE FISH Boil ½ cupful of shrimps in 1½ cupfuls of milk for 10 to 15 minutes with 1 teaspoonful of chopped herbs and 1 small onion. Strain well, and with the liquid make a sauce by melting 1 oz. of margarine, stirring in 1 tablespoonful of flour, and adding the stock. Bring to the boil stirring continuously, and when thick add 2 tablespoonfuls of ...

... Alwua& ...

... J^TOLV Vo i3vaA l^eei EXCEPT for very large families, it is an obvious advantage to choose the cheaper cuts for our meat ration and not leave everything to the butcher who will, if he is a wise man, dispose of the prime joints first and to those of his cus tomers who are inexperienced in the art of selecting meat. S The cheaper the cut, the better the cooking needed, but the greater the number ...

... Cheese i Dishes FRITTERS 2, Bring 1 gill of water to the boil with 1 oz. of margarine when the margarine has melted draw aside from the flame and pour in 2 oz. of flour. Stir well until smooth and let cool a little before beating in 1 reconstituted egg and from 1 to S 2 oz. of grated cheese. Drop teaspoonfuls of the mixture into s hot fat and fry. Serve hot, with grated cheese. CHEESE SPREAD s ...

... NOW that meat is shorter than ever it has become increasingly difficult to think of tasty dishes requiring only a very little meat. This is hard enough in the case of adults but here at least we can fall back on a bulk of vegetable and strong flavours such as onion, curry, chutneys, sauces, spices and so on. It is when we are trying to prepare a meal for a family, specially where there are ...

... C Hot And Cold Other WJordt d o Canapes.., SHACKS 6 By Robin Adair HORS-D'OEUVRES I have often mentioned various pastes and spreads which can be made with sardines or other tinned fish mashed up and worked to a smooth cream with very little margarine and some finely chopped herbs. Grated Cheese Can be treated in the same way, adding a dash'of Worcester sauce. Cold Scrambled (dried) Eggs Make ...