... The Menu A NICE VARIETY OF PUDDINGS AND SWEETS Caramel Pudding Chestnut Cream Chocolate Souffle Gateau of Rhubarb Pear Salad Coffee Cream Caramel Pudding Put ½lb. of raw sugar (black is best) in a stewpan, with one tablespoonful of water, and boil until it begins to burn; then pour it into a mould and let it run round the sides and bottom. When the sugar is set, make a custard with four eggs, ...

... 1 ffi^ mm DIFFERENT WAYS OF COOKING PARTRIDGES How to Cook a Partridge. Partridges with Piquante Sauce. Broiled Partridges. Partridge Salad. Partridges a l'Italienne. How to Cook a Partridge WASH the bird in cold water in which a little soda has been dissolved. Wipe it perfectly dry and rub it thoroughly in side and out with salt and pepper. Then rub the outside of the bird with warm butter ...

... The M 2 my. A spring luncheon Plovers' Eggs Sole a la Tour d' Argent Lamb Cutlets, with Lamb Sweetbreads New Potatoes. Spinach a la Creme Indian Trifle Anchovy Eclairs Plovers' Eggs These should be placed on a mould of salt and dry toast handed. Sole a la Tour d'Argent Fillet a nice-sized sole and divide the fillets into eight pieces. Put them in a stewpan with half a pint of white stock and ...

... j THE j j COLD TUSHES FOR HOT DAYS j Fish in Jsllv ABOUT a pint of stock is required for this dish, and put into it ½ oz. of gelatine, one tablespoonful of tarragon vinegar, and a seasoning of salt and pepper. Put these into a double saucepan, and place over the fire, directly the gelatine melts, whip it briskly till it boils. Let the stock simmer for nearly half an hour; strain through a ...

... r7^e MENU i Suggestions for an Impromptu Supper Fricassee of Lobster. Oysters MaItre d'H6tel. Mould of Hare (Cold). Salade t t alien ne-- Sauce Tart are, Fricassee of Lobster PICK all the flesh from a good-sized lobster and mince it. Melt 2 oz. of butter in a chafing-dish, and stir into it two table spoonfuls of flour. Let this cook thoroughly, but not to colour. Then moisten gradually with ...

... T^M i e\ tl m i w f iPmaje. ___^Sr-^r^fi A COOKING EN CASSEROLE Red Mullet en Casserole PLACE the fish (it is best to select small ones) in a marinade for two hours before cooking, then wipe them and cook them gently in butter for ten minutes. Put a pint of thick brown sauce into a stewpan with a finely minced onion, a large teaspoonful of anchovy sauce, a wineglassful of sherry and a pinch ...

... ifejvf k/; e\ !l n] I uJ /n The Cooking of a Gocse and Game Roast Goose (Stuffed) SINGE and draw a goose. Next prepare a sage and onion stuffing made as follows: Chop finely 2 ozs. of beef suet, add to it 2 ozs. to 3 ozs. of breadcrumbs, one teaspoonful of mixed herbs, one teaspoonful of powdered sage. Peel and parboil a large onion, chop it up finely, and add it to the above. Mix well, and ...

... [MENJjI LIGHT SUMMER DISHES Souffle of Turbot Eggs and Mushrooms Tournedos of Beef Sauce Piquante Ham and Tomatoes Fricasseed Sweetbread Pea and Potato Salad Souffle of Turbot RUB I lb. of turbot through a sieve, add one teaspoonful of breadcrumbs which have been cooked in milk and drained as dry as possible, a teaspoonful of Worcestershire sauce, half a teaspoonful of cream, a little salt, ...

... W/r rfo nvI IN a J/i .-■i;i ::l'.rY; Home-made Sweets for the Holidays Marrons Glacis. French Almond Rock. Yorkshire Toffee. Brandy Snaps or Jumbles. Nougat. Marrons Glaces REMOVE the outer and inner skins of some good chestnuts by putting them into boiling water; do not break the chestnuts. Boil 1 lb. of castor sugar in half a pint of water, and keep it boiling for a minute, put the chestnuts ...

... T/HE MENU Some Dainty Methods of Cooking Up the Remains of a Ham Ham Cake Mousse of Ham Ham Rolls Savoury Ham Creams Beignets of Ham Ham and Macaroni Ham Cake A CAPITAL way of disposing of the remains of a ham and making an excellent dish for breakfast is to take 1 lb. of ham, fat and lean together, and pass it through a mincing machine. Soak a large slice of bread (without crust) in half a ...

... f li?*? I1M X Jr& N DISHES FOR INVALIDS Meat Essence No. i. Meat Essence No. 2. Calf's Foot Jelly. Nutritious Coffee. Meat Essence No. 1 ONE pound of chicken, one pound of veal or mutton, one pound of beef, all of the best quality. Take all fat and sinew from the beef and veal; take off the skin and any fat there may be on the chicken, cut it into small dice, and place in a stone jar. Tie the ...

... I 385 1 IMENUI THE GROUSE SEASON Scotch Grouse Grouse Pie (suitable for a Shooting Lunch Salmis of Grouse A Salad of Grouse Peas Stewed with Lettuce to Serve with Grouse Scotch Grouse PLUCK one or two young grouse, singe carefully, draw, and clean the inside, and wipe thoroughly with a damp cloth. Game birds, and especially grouse, should never be washed. Mix ½ oz. of fresh butter with a ...