... THE MENU SOME DISHES SUITABLE FOR THE PRESENT SEASON Cream of Beetroot Soup Jugged Beef-Steak A Winter Salad Hot-Pot (a Lancashire Dish) Bortsch Soup Cream of Beetroot Soup Wash, boil, and peel a beetroot, and boil one small onion; slice them both. Place in a pan with one quart of well- flavoured gravy soup. Simmer till the onion is quite tender. Season to taste with salt. Strain off the soup, ...

... T liS MSEM l A LITTLE DINNER FOR EIGHT Oyster Soup Soles aux Marselles Entree Stewed Chicken with Olives Roast Saddle of Mutton Partridges. Potato Chips Apples a la Portugaise. Gotterspeize Shrimps on Toast Oyster Soup The stock for this soup should be made the nay before it is wanted, and any nice fresh fish can be used, with the addition of an onion and a few herbs. Then take two dozen ...

... THE MENU HINTS CONCERNING THE MAKING OF CURRIES A really good curry is better made with fresh meat, but capital results can be obtained from cold meat, poultry, or game. Take fresh steak or mutton, rabbit or game, and cut into small dice. Fry one or two small onions, minced finely, in two tablespoonfuls of butter, till a light golden brown. Dust with flour, add the meat, and fry to a good ...

... THE MENU SOME DAINTY PUDDINGS AND SWEETS Apricot and Vermicelli Pudding Pour one pint of milk on to half a cupful of vermicelli, cover the basin, and leave until the vermicelli is soft. Beat up one egg, and gradually stir into the cooled milk, and then add a large tablespoonful of apricot jam. Place in a buttered pie-dish and bake slowly for nearly an hour. Turn out, and pour some apricot jam ...

... 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 ...

... THC Ml S-hlU SOME TEMPTING BREAKFAST DISHES Kidneys with Mushrooms or Tomatoes Skin and slice thinly four sheep's kidneys and season with salt and pepper. Melt in a frying-pan ½oz. of butter, and fry in it a small, finely minced onion; then put in the kidneys. Stir them quickly and sprinkle over a dessert spoonful of flour. When slightly browned, add two sliced tomatoes or half a dozen button ...

... Menu for a Supper Mayonnaise of Fish in Shells Take the required number of china shells and line with a little shred lettuce and celery. Then add about a tablespoonful (for each shell) of carefully flaked white fish and, if liked, a few capers. Pour a rich, thick mayonnaise sauce over, and decorate with a cross of beetroot and four little heaps of coralline pepper. Stewed Sweetbreads Soak two ...

... THE MENU A SIMPLE LUNCH Sole a la Tour d'Argent Fillet a fair-sized sole and divide the fillets into eight pieces. Place them in a stewpan with half a pint of white stock and one and a half dozen of button mushrooms, season with salt and a very little cayenne pepper. Place over the fire from ten to fifteen minutes, and when the fish is cooked, drain and place them on a hot dish, arranging the ...

... THE MENU SOME USEFUL DISHES FOR HOLY WEEK 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 saucepan with two quarts of water, one table- spoonful 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 ...

... Ttl£ MeHtl l RECHERCHE COOKERY Poulet A, la Milanaise Roast Quails Fricandeau of Veal CEufs Vinaigrette Rhubarb Cream Tart (an American recipe) Poulet a la Milanaise Boil in a pan about two quarts of slightly salted water, then put in ¼lb. of macaroni, and let it boil for twenty minutes. It must be quite firm and not inclined to break up. Drain the macaroni. Boil a chicken in stock, cut into ...

... THE MENU DELICIOUS SPRING SALADS A French Salad Choose crisp lettuces, cut off the stalk, and remove the outer leaves, tear the lettuce in pieces (on no account cut it), and wash it in a bowl of cold water. Place it in a clean cloth, and swing it round until dry. Now rub the salad bowl very thoroughly with a slice of onion, and mix in the bowl one dessertspoonful of the best vinegar and two ...

... The M 2 my. A spring luncheon Plovers' Eggs Sole a la Tour d' Argent Lamb Cutlets, with Lamb Sweetbreads New Potatoes. Spinach a la Creme Indian Trifle Anchovy Eclairs Plovers' Eggs These should be placed on a mould of salt and dry toast handed. Sole a la Tour d'Argent Fillet a nice-sized sole and divide the fillets into eight pieces. Put them in a stewpan with half a pint of white stock and ...