... The Menu fish salads and how to make them In making a salad-dressing it is important that it should be made in a very; cool place, on ice, if possible, and that the best oil and vinegar should be used. For a good mayonnaise the following recipes will be found useful: Mayonnaise Sauce Lobster Salad Macedoine of Fish Fish Cutlets in Aspic Salmon and Cucumber Croustades Mayonnaise Sauce Put the ...

... THE MENU t Spring Salads Plain Salad a la Franfaise Fish Salad French Tomato Salad An American Salad Flemish Salad Orange Salad (for Wild Duck) Plain Salad a la Francaise Choose crisp lettuces, cut off the stalks, and remove the outer leaves, tear the lettuce in pieces (on no account cut it), and wash it in a bowl of cold water. Put it in a clean cloth, and swing it round until dry. Now rub ...

... J The Menu It COLD MEAT COOKERY Now that meat is the price it is, it is necessary to use up every scrap, and if the cook is ingenious she can devise many tempting dishes with the help of a nice sauce or gravy. The recipes I am sending up to-day are all made from cold meat. A Salad of Cold Meat Wash thoroughly J lb. of green corn, and cut a small beetroot into slices. Cut J lb. of cold meat, ...

... The Menu Vegetable Soups Tomato Soup Vegetable Milk Soup An Appetising and Nutritious Soup Green Pea Soup Julienne Soup Spinach Soup Tomato Soup Two pounds of tomatoes peeled and sliced, one small onion sliced, 3 oz. of butter, one tablespoonful of chopped parsley, pepper, salt, one teaspoonful of sugar, one small cup of boiled rice, one quart of boiling water, 1 oz. of flour. Ery the onion in ...

... The Menu Home-Made Jellies and Preserves Blackberry Jelly Five pounds of blackberries, 3lbs. of apples, ¾lb. of sugar to every pound of fruit, and half a pint of water. Put the blackberries and apples and 1lb. of sugar into a stewpan and let it stew gently until the fruit is quite soft, then strain through a cloth, and to every pound of pulp put ¾lb. of sugar, omitting the pound previously put ...

... The Menu savouries: not difficult to make Roes and Mushrooms on Toast Make the necessary number of round croûtons of lightly fried bread, and choose mushrooms the same size as the croûtons. Peel the mushrooms, rinse them in warm water to remove any grit, and take off the stalks. Place them on a greased baking-sheet stalk side upper most. Put some small pieces of butter on each mushroom and a ...

... The Best Dishes of Other Coimtries Cucina Italiana Alias Italian Cookery which is both diverse and delicious THERE are other things in Italy besides pictures, monu ments and Grand Opera, and even if you do not travel much, the cinema, Covent Garden and the Medici Galleries can teach us all we want to know about Italian Art. On the other hand, to appreciate fine Italian cookery I am afraid you ...

... The Menu A Lenten Dinner Tomato Soup (with Fresh Tomatoes) Fish Omelette Fillets of Cod with Cheese Sauce Baked Salsify Apple Meringue Cheese Fritters Coffee Tomato Soup Remove the stalks of about 1½ lb. of tomatoes, cut them in slices, and lay them on a dish, sprinkling them with some castor sugar. This is necessary to correct the acidity of the tomato. Let them remain half an hour. Cut up a ...

... 1 p 3 The Menu L ci u 1 1 BROWN AND WHITE SAUCES n MANY a tasty dish can be made with the addition, of a good sauce, and scraps of meat, poultry, fish, vegetables, or cheese can in this way be utilised. The smooth velvety, nicely seasoned Béchamel made by an experienced cook is based on a mixture that has been well simmered for a quarter of an hour and constantly stirred with a wooden spoon. ...

... The Menu Easily Made Soups EVERYBODY knows how a French cook turns out a soupe maigre with very little stock, or even with water, a few vegetables, a little butter, and an egg. For instance, carrot soup may be made either with or without stock. In the latter case the French cook would supplement the maigre ingredients by adding cream, but just now when nearly everyone is aiming at economy m ...

... The Menu cooking on a chafing-dish Oysters k la Maitre d'Hotel Wash and drain two dozen oysters. Put them in a chafing-dish with one tablespoonful of butter, stir carefully, and when the edges of the oysters begin to curl, add the juice of half a lemon, one tablespoonful of finely chopped parsley, and a little salt and pepper. Serve on slices of hot buttered toast. Kidneys a la Minute Skin and ...

... lhe Menu: Some Sweets Without Eggs DURING the present crisis, when eggs are so scarce and, unfortunately, likely to continue so, the daily consumption of this particular article of food must necessarily be considerably limited, and some suggestions for a few economical puddings without eggs may be useful in my menu to-day. Brown Betty Pudding Fruit Mould Rice and Raisin Dumpling A Plum Pudding ...