... MENU WAYS OF SERVING GROUSE Roast Grouse. Salmi of Grouse. Spatchcock of Grouse. Souffle of Grouse. Roast Grouse MIX half an ounce of butter, a little pepper and salt, and a few drops of lemon juice, and place this inside each bird. Grouse should be wiped both inside and out with a damp cloth, but never washed. One or two vine leaves, and a slice of fat bacon, should be wrapped over the breast ...

... Some Suggestions for an After-theatre Supper Oysters SautA. Lobster A l'Americaine. Game Salad. Mould of Hare (Cold). Salade A l'Italienne. Parmesan Eggs. Oysters Saute POUR a quart of boiling water over one pint of oysters, drain them and chop them fine. Melt two tablespoonfuls of butter, put them into the chafing-dish, stir in the oysters, dust with salt and pepper, and saute until well ...

... riiiiir a y/i Different Ways of Treating Strawberries. Strawberry Fritters. Strawberry Fluff. Strawberry Flan. Strawberry Mould. Strawberry Shortcake. Strawberry Fritters MAKE a batter of two eggs well beaten, add a quarter of a pint of cream and a quarter of a pint of milk, thickened with a little cornflour, sugar, and a pinch of cinnamon. Put some strawberries, which have been picked from ...

... As I promised my readers recently, I now give an ideal dinner for November, every item being Empire-grown, it being composed by Mr. Trinchero, Chef de Cuisine at the Ladies' Army and Navy Club. Pineapple Cocktail. Clear Ox Tail. Welsh Cream. Braised Canadian Salmon. Balmoral Sauce. Cutlet of Dorset Lamb Jersey. Alberta Asparagus Devonshire Sauce. Roast Fillet of Scotch Beef. Lettuce and Tomato ...

... CHRISTMAS PUDDINGS A Rich Plum Pudding A Christmas Pudding to Suit all Tastes A Pudding (without Eggs) Mincemeat Brandy Sauce Almond Paste A Rich Plum Pudding MIX I lb. of fine white breadcrumbs with 4 ozs. of flour, a teaspoonful of salt and I lb. of finely chopped beef suet; add to this I lb. of stoned raisins, I lb. of currants, ½lb. of finely chopped candied peel, 4 ozs. of Demerara sugar, ...

... Two Yuletide Menus A DINNER FOR A PARTY OF TEN Natives Rovales Oxtail Clair *Filets de Soles au Vin Blanc *Cotelettes de Ris de Veau Cailles a la Financi^re Dindon Roti Jambon Salade Cardoons au Fromage Manderines Glaces Petits Fours Dessert *Filets de Soles au Vin Blanc Fillet the soles, spread a fireproof dish with butter, and sprinkle over with finely chopped shallots; place the fillets ...

... Ill IIP l|k\ a y tuaXx. ^4 ■'Z&'JSb. ■BHikL: SAVOURIES CroOtes of Caviare. Devilled Lobster. Buttered Crab. Sardines MaItre d'H6tel. Devilled Biscuits. Bengal Toasts. Croutes of Caviare CUT some pieces of bread half an inch thick and one inch wide, hollow out from the centre a little piece and fry a nice golden brown, and then fill up with caviare, flavour with a little lemon, butter, and a ...

... The Gourmet Conducted hy EMILIA JT-UT-II-L ...

... Conducted by EMILIA r 1 1 Dmer Slices of Melon. j Clear Soup. I Fillets of Sole a la Reine. Ox-tails with Petits Pois. i Partridges with Mushrooms. j Salad. Apricot Ice. j f||-- fci-- fctr-- fcTf-- *r-- IV-- -V-- Fillets of Sole a la Reine SPREAD some fillets of sole with a layer of stuffing made of bread crumbs, chopped parsley, pepper, salt, cayenne, and a little beaten egg. Roll up the ...

... THE GO URME T Conducted by EMILIA Stuffed Eggs a la Russe CUT four hard-boiled eggs in half crossways, remove the yolks and rub through a sieve, then mix with a little mayonnaise sauce. Fill the whites of the eggs with this, and then cover with a layer of caviare. Arrange the halves of eggs neatly on a dish of cress and keep on ice till required for table. Sweetbread a la Financiere Wash a ...

... THE GOURMET By I: mi I Turbot a la Creme d'Anchois RUB 1 lb. of turbot through a sieve, add one teaspoonful of breadcrumbs which have been soaked in milk and drained as dry as possible, half a teaspoon ful of Worcester sauce, half a teacupful of thick cream, half a teaspoonful of salt, a pinch of mace, and a dash of cayenne. Then fold in the beaten white of four eggs, turn into a turban mould, ...

... THE GOURMET By Emilia r k Manhattan Cocktail FILL a shaker with chipped ice, put in three or four drops of Angostura bit ters, add half a liqueur-glassful of vermuth, half a wine-glassful of whisky; stir or shake, and place a small piece of lemon on top. Croquettes aux Huitres Beard two dozen large cooking oysters, drain and chop them, and mix in a basin with lb. of breadcrumbs, 2 oz. of ...