... The Menu Autumn Vegetables THE range of vegetables suitable for household use becomes at this time of year very limited, and house keepers are glad to know of dishes that are a novelty in the menu by means of various ways of cooking. Thus, Brussels sprouts à la Parisienne is quite a different dish from the very ordinary one of simply boiling in water, and, served as a savoury, will, I think, ...

... THE MENUs Casserole Cookery Fowl En Casserole Food coolced in casseroles is par excellence the most perfect method of cookery. It may be cooked either on the stove or in the oven. Less heat is required, but more time. An old fowl cooked en casserole becomes as tender as a young chicken. For casserole of fowl try the follow ing recipe: Have ready a plump fowl trussed as if for roasting. Cut up ...

... The MeM s A SIMPLE DINNER MENU Potage Bonne-Femme Wash a small lettuce and a ¼1b. of sorrel, cut them up small and put in a stewpan with 10z. of butter. Cook, whilst stirring, for five minutes, then add one and a half pints of stock, and simmer gently for half an hour; rub through a sieve. Return the purée to a clean stewpan with half a pint of good white sauce, season to taste, add three ...

... The Menu VARIOUS WAYS OF TREATING CRABS AND LOBSTERS Crab Salad. Devilled Crab. Lobster A la Creole. Lobster Cutlets. Mayonnaise of Lobster. Crab Salad Take the meat of two or three small crabs, cut it into small pieces, put it in a basin and mix with about one- third its quantity of shredded endive; season with salt, pepper, two tablespoonsful of Lucca oil, three table- spoonsful cf best ...

... The Menu Gold Dishes for Hot Days Sweetbreads au Montpellier Chauxfroids of Mutton Cutlets Asparagus Mould Cream Cheese Salad Lobster Canapes Tomatoes a l'Americaine Sweetbreads au Montpellier Cook some sweetbreads; cut them into cutlet shapes, have ready some aspic jelly, and dip each cutlet into the aspic before it is quite set. Arrange the cutlets round on aspic chopped and heaped up on the ...

... I f hi M k. x r i S SOME WAYS OF TREATING SHELL-FISH j SHELL-FISH are very plentiful and fairly inexpensive now, and I am giving a few recipes for them, as a change from the ordinary salad or mayonnaise. Gratin of Lobster Cut a good-sized lobster in half and pick out all the meat, which must be cut into thin slices. Put i oz. of butter into a saucepan with one small onion finely minced. Brown ...

... Thf. Mf.nij L Some Simple Everyday Dishes nD Sheep's Tongues in Brown Sauce Soak the tongues for two hours in cold water, then scald with boiling water, so that the skins can be easily removed. Split the tongues lengthways, then prepare the sauce. Brown in a saucepan one tablespoonful of good dripping, one finely sliced onion, and two sliced carrots. Season with pepper and salt, a pinch of ...

... Ifh ree FRENCH Dishes By /Pfac/ame RAMLLLON FOX-TROT TEA CAKE (For 5 or 6 people) COLD FISH IN SHELLS (For 4 people) 1 lb. of cooked fish, cold, shredded or cut in small pieces. J lb. ordinary shrimps. 3 hard boiled eggs. 2 ozs. of butter or Margarine, r or 2 large spoonsful of thick cream 4 slices of tomatoes. A little mayonnaise sauce. Some seasoning herbs. Salt and pepper. 1. Shell the ...

... Three FRENCH Dishes By o/l 'ID Aim RAMILLON FILLET OF BEEF NICOIS (For 4 portions) STUFFED CUCUMBER (Flors ci'oeuvrc) 1. large smooth cucumber. 5 to 6 ozs. of lobster, salmon, shrimps or other cooked fish. 2 to 2j ozs. of table butter 2 or 3 tablespoons of fresh cream, salt, pepper, oil and vinegar. 1. Peel the cucumber and cut into slices i to i J inches thick. 2. Take out seeds and a little ...

... The Menu Meatless Dishes Eggs and Spaghetti Throw ½lb. of spaghetti into boiling salted water, and cook fast till tender-- about twenty minutes. Drain in a colander. Have ready some eggs, which have been boiled ten minutes and stood in cold water; also some tomato sauce which has been thickened with ½oz. of butter, rolled in ½oz. of floui. Cut the eggs in quarters and warm them in the tomato ...

... COLD fish combines well with a good summer salad and one can often use up remnants of cooked fish either in this way or in little Aspic Moulds. Shell-fish such as lobster, crab and shrimps make decorative and tasty dishes and need not prove extravagant for a family if mixed with other fish or used as the foundation of a salad or made-up dish. By making a good variety of fish dishes and ...

... The Menu Some Oyster Dishes Oyster Cutlets Oysters a la Creme Oyster Croquettes Oyster Patties Oyster Souffle Oyster Soup Oyster Cutl?ts Mix about ½lb. of veal with the same weight of large stewing oysters, chop all very finely, and then pound them together, adding 2 oz. of finely chopped veal suet, and three tablespoonfuls of breadcrumbs which have been soaked in the liquor from the oysters; ...