... (^elections from Sp a in U\ (ever fhhnd If You Qaii t Yronounce Them forrectly. C00^ Them ...

... F QianqeS i and i lemonS i By Jiarriet JM u i r THE bleakness of February is somewhat reflected in the house wife's resources. But the bright spot of February comes to the rescue; oranges and lemons and the delight of fully flavoured home-made marmalades and lemon curd. First then to make our preserves. Although I am writing about oranges and lemons, I shall give grapefruit a mention, while ...

... The Meiw CHAFING DISH COOKERY Mayonnaise of Crab Kidneys a la Minute French Steak Poached Eggs and Tongue Boston Tit-Bit Strawberries and Lemon Mayonnaise of Crab Mix the flesh of a crab with the yolks of two hard-boiled eggs and two tablespoonfuls of breadcrumbs. Beat in 20z. butter, and form into balls. Arrange the white meat from the claws, etc., on an oval dish. Pour a thick mayonnaise ...

... THE MENU: A WINTER LUNCHEON Hors d'OEuvres Celeriac, which in appearance rather resembles a turnip, can be bought at any of the French shops in Soho. Shred very finely with a dressing of oil and vinegar, and sprinkle over about a tablespoonful of parsley, very finely minced. This is a very appetising hors d'œuvres. Fillet of Sole, with Mushrooms Three medium-sized soles, Jib. of mushrooms, ...

... The Menu jellies and preserves Strawberry Jelly Pick the stalks off the strawberries and put them in an enamelled stewpan over a very slow fire. Stir them with a silver spoon, and when the juice has flowed from them abundantly, let them simmer until they shrink, but be sure to take from the fire before the juice becomes thick. It will take half an hour or longer over a slow fire. Strain the ...

... i Scalloped Lobster Mayonnaise .of Chicken in Shells Melon Salad Gooseberry Fool II Crab Salad Ragout of Duck with Rice. New Potatoes Pineapple Whip. Strawberries and Cream III Cold Salmon Mavonnais Roast Shoulder of Lamb Asparagus Vanilla Cream. Devilled Sardines* Mayonnaise of Chicken in Shells Pour a teaspoonful of mayonnaise into some china shells, and fill up each with finely minced ...

... OCTOBER and the ensuing months are difficult ones for the housewife. The fall of the leaves marks the passing of our summer stand-bys-- fresh fruit and summer vegetables; eggs become almost non-existent; that autumnal depression that always pervades our minds extends to catering;. We are loath to make too many inroads on stores of bottled fruit and salted vegetables with the long winter ahead. ...

... A PASTRY, like batter, stands out as one's daily friend; equally helpful for all meals. It is one of the simplest and quickest foods to prepare and fortunately it is one of the few things which need not be bogus. When short of fat I often use other kinds of pastry. For instance, hot water pastry is very palatable and easy on fat, or, if I want the rather richer effect of flaky pastry, I make ...

... ONE WEEK'S MENUS Mty Ilarr iet Muir STUFFED MARROW Pass any remaining meat through the mincer with 2 onions; add an equal part of cooked rice. Salt and pepper to taste. II Peel 1 large marrow, scald, strain, and scoop out the f pithy centre. Fill with the meat and rice, place in a fire proof dish, cover with a white sauce and leave in a 'medium oven until the marrow is quite tender. Serve with ...

... This little collection of meatless luncheon entrées seem to me to be perfect for April (month of changing weather and capricious appetite), as they are all of a very spicy nature. Croquettes de Frontage Flour, butter, milk. Salt, pepper, nutmeg, cayenne pepper. Grated cheese, fried bread. Frying fat, tomato sauce, parsley. First make a smooth Bechamel (white) sauce, cooking it rather more than ...

... The Mi SIMS SOME fish recipes for lent Salmon Cutlets and Sauce Tartare Cut the slices one inch thick, remove the bone, season each slice with pepper and salt, wrap in a sheet of buttered paper, and broil over a clear fire about a quarter of an hour. For the sauce, beat up the yolks of two eggs, and add a pinch of salt, pepper, and a tablespoonful of French vinegar. When well mixed, stir in a ...

... The Hentn t SOME seasonable fish dishes A Fish Puree Take a small fresh haddock, wash it, and cut off the head, tail, and fins, skin and fillet it, place the head, bones, etc., in a stewpan with two quarts of water, one tablespoonful of oatmeal, a bunch of parsley, pepper and salt. Boil gently for one hour, stirring occasionally, then pass through a sieve, remove all bones from the saucepan, ...