... 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 ...

... By HARRIET M U I R 1 Carefully bone a large boiling fowl (or try and persuade the poulterer to do it for vou as it isn't easy), remove the leg sinews, season the inside with salt, pepper, a pinch of powdered mace, and cayenne spread on it 1 A lb. of sausage meat, and on this arrange strips of bacon, and 2 or 3 mushrooms that have simmered until tender in a little stock. Make into a neat roll, ...

... FEBRUARY SALADS BA I AVIAN SALAD I Batavian endive; French dressing; 1 shallot (if obtainable); I tablespoonful chopped Heart of celery; parsley or chervil. Wash endive thoroughly in several waters and dry in a cloth. Chop shallot and celery finely and put in the salad bowl. Scatter parsiey over. Make French dressing (if you have no olive oil you will be well advised to reverse the usual ...

... 0u\o\v(W Mk AUSTERITY Christmas is here again. Let us shut our eyes and conjure up a picture of the magic Christmas table of ten years ago; then set ourselves to see how much of that picture we can reproduce to-day, and how far we can outwit austerity for twenty-four hours. We cannot, obviously, imitate the main bill of fare, but we can stress the prettiness of the table, the dishes and the ...

... Little Meat, Lots To Show BEEF AU GRAT1N Cut the cooked beef into very thin slices and arrange layers (in a deep fireproof dish) of meat and cooked cauliflower and chopped mushrooms. Cover with a brown sauce and sprinkle with grated cheese and breadcrumbs. Leave in a medium oven for 20 minutes and serve very hot. BEEF SALAD Cut any left-overs of beef into small pieces and mix with slices of ...

... BREAKFAST SALMON Flake any salmon left overs and mix well with mustard, margarine and anchovy essence, using equal quantities of each and adding pepper and salt to taste. Arrange on pieces of toast, buttered hot, and leave for 5-10 minutes in a hot oven. SALMON FOR TWO Cut into small pieces as much cooked salmon as wanted, and mix with a pint of shelled shrimps heat in the following sauce Boil ...

... The Meat Ration THREE-LAYER MUSACA Chop as much uncooked pork as you can spare and arrange alternate layers of meat, thin slices of raw potatoes and onion rings, also raw. Sprinkle each layer with salt and pepper, pour over 1 cupful of water, cover with breadcrumbs, and on top of these put 1 dessertspoonful of lard. Place a lid on the dish-- or a piece of greaseproof paper-- Land bake in a ...

... Tj5 fewfi fbur WE talk of Black Monday, but for the housewife I think Black Wednesday is apt. Where there are several in the family most of us find it necessary to use one of the meat 1 desertspoonful flour pint stock tea- spoonful chopped parsley; teaspoonful anchovy essence; tomato sauce. Mince the beef and bacon very finely; add crumbs, anchovy, lemon, parsley and season. Mix in just enough ...

... Specially For The Children MILK SOUP Take potatoes and onions in equal proportions-- about 11b. for 4 portions of soup. Peel, wash and cut them up into small pieces and cook them in a saucepan for a few minutes with a tiny piece of margarine. Add salt and pepper and three portions of boiling water. Simmer gently for 1 hr. and pour the soup through a strainer into a clean saucepan, mashing the ...

... So Be Served Cold ICED POLISH SOUP Take for each person a handful of spinach or sorrel. Wash, remove the ribs and chop roughly. Have in a saucepan sufficient boiling salted water. That is to say, if you are making soup for four people, have six parts of water, which will evaporate to the right amount during cooking. Put in the leaves, a small piece of garlic very finely chopped, and pepper to ...

... BOTTLING AND PICKLING I PICKLED CABBAGE Use only the heart of very white and firm cabbage; shred finely. Have ready one or more 7 lb. earthen ware jam jars and pack in the cabbage as tightly as possible. Bring to the boil enough salted water to cover the cabbage (allow 2 oz. of cooking salt to every quart of water), leave to cool off, and fill the jars. On top of the cabbage place a bouquet of ...