... DISHES OF THE DAY. No. 5.-- Cold Entrees. PETITES CREMES DE JAMBON GLACEES A lean cooked ham cut into small dice shapes, mixed with whipped cream, and coloured with a little of Marshall's carmine it is then frozen in a Neapolitan box for i£ hours. The box is then dipped into cold water and the ham cream turned out and cut into slices crosswise. They are dished up overlapping each other. In the ...

... 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 ...

... 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 ...

... JrM M I n] II UJ A SPECIAL SCOTCH DISHES Scotch Grouse Scotch Haggis Scotch Stewed Tripe Scotch Omelet Scotch Pudding Scotch Rarebit Scotch Loaf Cake Scotch Grouse PLUCK one or two young grouse, singe carefully, draw, and clean the inside, and wipe thoroughly with a damp cloth. Game birds, and especially grouse, should never be washed. Mix ½ oz. of fresh butter with a saltspoonful of black ...

... 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, ...

... 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 ...

... jRM k e\ )i n] ill uJ A The Cooking of a Gocse and Game Roast Goose (Stuffed) SINGE and draw a goose. Next prepare a sage and onion stuffing made as follows: Chop finely a ozs, of beef suet, add to it 2 ozs. to 3 ozs. of breadcrumbs, one teaspoonful of mixed herbs, one teaspoonful of powdered sage. Peel and parboil a large onion, chop it up finely, and add it to the above. Mix well, and ...

... 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 ...

... 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 ...

... feM e\ H m >1 w A SOME SEASONABLE PUDDINGS Walnut and Banana Pudding SHELL and peel 3 ozs. of walnuts, then cut them into fine shreds. Peel also four ripe bananas, and rub them through a fine sieve. Now have ready 4 ozs. of beef suet, very finely chopped. Put this into a basin, and add 4 ozs. of breadcrumbs, 2 ozs. of castor sugar, a pinch of salt, and the juice and finely-grated rind of half ...

... -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 ...

... 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 ...