... (f^avouries By A. H. Adair JVhy let those odds and ends of food accumulate reproachfully in the larder when, With a little imagination and ingenuity they can be turned into piquant delicacies f THE perfect savoury gives just that little something extra to a dinner, otherwise short and perhaps not very exciting, which makes all the difference between a commonplace meal and a really good one. ...

... NICE COOE 91U5NKS FOR I NICE HOT HATS Perfect drinks deserve a worthy décor. If taking them in the house or garden, arrange an impromptu bar. Any table the right size will do covered with a gay cloth chosen to blend with your glasses and jugs. Arrange these as you would a dinner table. Don't forget flowers. The glasses should be tidily set out in groups, with a special tray on which you put ...

... WHEN one is called upon, to produce a meal in the shortest possible time there are two alternatives; there is a cold meal left ready, or a meal left slowly cooking, which is ideal if you can time your absence to two or three hours but no help if you are out for the day. Slow cooking meals are extravagant on fuel if done regularly when you are out for some hours and have to produce a meal on ...

... IT is more than ever important to-day that food should be attractively served. An artistic eye and skill in choice of garnish (bearing in mind flavour as much as colour) are two of the cook's greatest assets, in prepar ing all types of dishes. Simple decorations which can be used for savoury as well as sweet dishes are illustrated on this page. Among the best vegetable garnishes are radishes ...

... I I THE stock pot should never be empty. It should be the collecting point for S ji every good, tasty scrap from each day's >5 meals. The contents of a well-kept stock S J> pot will make soup the most nourishing part S of your diet. If possible, give stock a foundation of i s bones and meat scrapings, then add other items day by day. Add all vegetable pieces s S you cannot use for the table. ...

... MANY of us are at war with the problem of having to go out for long periods and then to concoct a meal in a short time on returning. This was easy when there was a variety of things to choose from like chops and steaks. But even if these dishes were more often available, one looks for a change, and meals which can be left to prepare themselves solve many problems. There are, m fact, many ...

... By Harriet Muir OUR small meat ration makes the choosing and cooking of it of the utmost importance! When there is any choice we naturally seek cheaper cuts to. get as much as possible. Then, of course, we must consider the best way of handling the coarser, tougher portions to make them tender and appetizing. When you are buying look at the colour and texture of the meat. Beef and mutton ...

... Tj5 fewfi fbur WE talk of Black Monday, but for the housewife I think Black Wednesday is apt. Where there are several in the family most of us find it necessary to use one of the meat 1 desertspoonful flour pint stock tea- spoonful chopped parsley; teaspoonful anchovy essence; tomato sauce. Mince the beef and bacon very finely; add crumbs, anchovy, lemon, parsley and season. Mix in just enough ...

... By A. H. ADAIR ON this page I am giving a few specimen menus for all meals during the summer, which I thought might serve as a useful guide for those whose business it is to plan meals in advance. I do not mean that all the menus would necessarily appear in the same day, but I think that they give a good idea of the type of meal which is easy to prepare and pleasant to eat during the warmer ...

... By C. E. Hughes Hallett JUST as we are in the midst of our hustle and bustle preparing for the summer vaca tion, the berries for our various jams and jellies seem to ripen and demand attention. With a sigh we pause to think of the long weary time of stirring and boiling and wonder if it is worth while-- yet we are house-proud, and there is something peculiarly pleasing about a beautifully ...

... WHEN I hear people say cheese is no use to them for a real meal and they do not care for it cooked, anyway, I often wonder if they have really surveyed the infinite possibilities of cheese dishes. It, is invalu able for providing nourishment and good flavour to many an otherwise dull background of vegetables and so on; again, added to sauce, specially with a dash of tomato as well, it ...

... 0u\o\v(W Mk AUSTERITY Christmas is here again. Let us shut our eyes and conjure up a picture of the magic Christmas table of ten years ago; then set ourselves to see how much of that picture we can reproduce to-day, and how far we can outwit austerity for twenty-four hours. We cannot, obviously, imitate the main bill of fare, but we can stress the prettiness of the table, the dishes and the ...