... -fejvf L M r# n] I nJ A THE TREATMENT OF GAME Jugged Hare FRY the hare, which should be cut up small, in dripping, with an onion stuck with cloves. Put all into a jar with plenty of gravy made from bones, also a bayleaf, herbs in bag, salt and pepper to taste, cover the jar or casserole, and cook in the oven from two to three hours. Thicken the gravy, and, when dishing up, add forcemeat balls ...

... TKM L M rl n) if/ w i i I I MEATLESS DISHES Macaroni a la Napolitaine BOIL 3 ozs. of macaroni in boiling salted water for twenty minutes. After having drained it, put it back into the pan, and stir into it 1 oz. of grated cheese, 1 oz. of butter and half a pint of tomato purée. Mix well, and serve very hot, piled on a dish. Corn with Poached Eggs Open a tin of corn, strain off the liquid, and ...

... TRNf i e\ If Rl iff i FRUIT AND ICES Grape-Fruit Orange Charlotte Grape-Fruit Mould Raspberry Junket Melon Ice An Inexpensive Ice Cream Fruit Sponge Iced Coffee Grape-Fruit Orange Charlotte SOAK two tablespoonfuls of gelatine in half a cup of cold water, add half a cupful of boiling water and dissolve thoroughly, add one cup of orange juice and sugar, one tablespoonful of grape fruit juice, a ...

... TRJvf i e\ nf n] i hJ k SOME FISH DISHES Fillets of Sole with Cheese Stuffing HAVE a large Dover sole filleted, skin the fillets, wash and dry them. Chop a teaspoonful of parsley, mix with five dessertspoonfuls of breadcrumbs, pepper and salt, the grated rind of half a lemon and one tablespoonful of grated cheese. Beat up one egg and add to above ingredients, mix to a stiff paste. Spread this ...

... T/HE MENU ^=4 SAVOURIES SAVOURIES are nearly always popular, and by some preferred to the sweet course. If a menu is partly cold and partly hot, it is better to make the bonne-bouche a hot one. Eggs and fish can be served in a variety of ways. Prawns with Caviare Oyster Toast Tomato Timbale Eggs with Oyster Sauce (American Recipe) Chicken's Liver Savoury Cheese Fondue Prawns with Caviare Fry ...

... feM m ul i LIGHT MEALS FOR HOT WEATHER No. I Fish in Jelly Mayonnaise of Chicken in Shells Stewed Black Currants with Junket No. II Crab Salad RagoCt of Duck with Rice Peas. Potatoes Pineapple Whip Cheese Fritters No. Ill Extr£e of Lobster or Cray Fish (Cold) Roast Shoulder of Lamb French Beans. Potatoes PIches Melba Devilled Sardines Fish in Jellv Put into a pint of stock -J oz. of gelatine, ...

... THE MENU (sH A DINNER FOR SIX OR EIGHT PERSONS Hors D'CEuvres or Clear Soup (Garnished with Quenelles of Chicken) Fricassee of Lobster (An American Recipe) Salmi of Grouse Saddle of Mutton. Potatoes a la Maitre d'Hotel. Seakale Jellied Fruit Macedoine. Gateau with Fruit Little Haddock Croutons Fruit and Dessert Coffee Fricassee of Lobster PICK all the flesh from two medium-sized lobsters and ...

... BUBBLE SQUEAK Stories from Everywhere SHORTLY after the capture of Aachen, Allied military intelligence office conducted a public opinion survey in the town. One citizen after another questioned as to his political views, revealed that he had been opposed Hitler from the beginning, but fear of the Gestapo had sealed his lips Finally o Allied officer said to a professed enemy of Hitler: Very ...

... What's your recipe for Sleep? NAT GOODWIN, the American comedian, once wrote: I get up early in the morning and take a brisk cold shower. After an energetic go at horseback riding I come back and take another cold shower. Then comes eighteen holes of golf. In the evening I eat a light dinner and then read a light and engaging book. After a warm bath I go to bed and not a J wink can I sleep all ...

... NOTICE. To enter for EVE'S competitions it is not necessary that either you or your Golf Club should be a regular subscriber. All that is essential is that, to send in a card, you must obtain any one of the numbers for the current month in order to attach a golf coupon. MONTHLY GOLF MEDALS. The Golf Editor of EVE is giving sixty monthly medals (silver tea spoons) each month, to be competed ...

... tkjvf k e\ fl i w i\ A DINNER FOR SIX Hors d'CEuvres or Grape Fruit Consomme a la Julienne Fillets of Turbot with Wine Sauce A Braised Shoulder of Venison Fried Potatoes. Turnips A la Bechamel CrcMe au Caramel Savoury Oysters Dessert. Coffee. Liqueurs Fillets of Turbot with Wine Sauce Cut small fillets of turbot and put them in a buttered sautcS- pan, season with salt and pepper, moisten with ...

... I (i CHESTNUT DISHES chestnut Stuffing Curried Chestnuts Compote of Chestnuts Chestnut Notion Chestnuts as a Vegetable And a Good Chutney Chestnut Stuffing ROAST and peel three dozen chestnuts, and put them in a sauce pan with gravy or white stock. Let them boil for twenty minutes, drain off the gravy, and when they are cold, mince them finely Take four tablespoonfuls of breadcrumbs, two ...