... TOMATO SPAGHETTI lb. spaghetti; 2 oz. fat; about 8 spring onions; J lb. to I lb. tomatoes; I tablespoonful chopped parsley; 3 oz. cheese (optional); salt and pepper. Have a large saucepan full of fast-boiling salted water and cook spaghetti in it (about fifteen minutes). Drain well. Meanwhile make tomato sauce. Heat fat in pan and add the onions, chopped. When melted but not brown, put in ...

... Breakfast Porridge or cereal. Irish potato cubes with mushrooms. Lunch Spanish omelet. Plain green salad with chopped chervil and parsley. Dinner Swedish bully. Spinach. New potatoes. Trifle. IRISH POTATO CAKES Made the night before and fried in the morning in a little fat. Surmount each with a fried mushroom. SWEDISH BULLY J lb. each of corned beef; cooked mashed potato and cooked beet root; ...

... MENU UN PETIT DINER A LA FRANCAISE j i Julienne. Sole a la Bonne Femrne. 1 Boucliecs A la Reine. Filet de boeuf piqu6 a la broclie. Coleri au Tus Pomme de terre Brioches. Beignets d'orange-- Cafd. l. ...

... By A. H. ADAIR It is a great pity that most people do not get the best out of their refrigerators. They think that this long- suffering old friend is only there to receive all the odds and ends which can be crammed into it. Meanwhile, one of its best uses is ignored. I mean the actual cooking --if I may use the word-- which it can do. Of course many cold dishes have to be cooked on the stove ...

... C Hot And Cold Other WJordt d o Canapes.., SHACKS 6 By Robin Adair HORS-D'OEUVRES I have often mentioned various pastes and spreads which can be made with sardines or other tinned fish mashed up and worked to a smooth cream with very little margarine and some finely chopped herbs. Grated Cheese Can be treated in the same way, adding a dash'of Worcester sauce. Cold Scrambled (dried) Eggs Make ...

... Little Meat, Lots To Show BEEF AU GRAT1N Cut the cooked beef into very thin slices and arrange layers (in a deep fireproof dish) of meat and cooked cauliflower and chopped mushrooms. Cover with a brown sauce and sprinkle with grated cheese and breadcrumbs. Leave in a medium oven for 20 minutes and serve very hot. BEEF SALAD Cut any left-overs of beef into small pieces and mix with slices of ...

... TINNED HERRING TART Make a usual puff pastry with ½ lb. of flour, 4 oz. of lard, a pinch of salt, and a little cold water. Roll out three times. Line a tart tin with the pastry and bake in a medium oven until crisp and of a golden colour. Remove, and cover the bottom with very thin slices of cheese. Place the herrings on top of the cheese and leave in a hot oven for a further 10 minutes. BEEF ...

... By Harriet Nuir The word vegetable has assumed new significance in the kitchen to-day. We used to think it not particularly interesting, just a supplementary background to the important part f the dish. As such, it was often dull and without nutriment because of indifferent cooking. Now that vegetables frequently have to be the main dish, the English have learnt how to cook them so that their ...

... GXUubT a jjinni# t By HARRIOT HIJIR Entertaining is a tricky affair these days, yet not so tricky that we need forgo it entirely. Let's see what we can do for guests without sacrificing the week's meat ration or mortgaging the family's eggs for the rest of the year. v Ukl! Pick your dinner menu out of the three groups in which the j j aB&fc recipes are arranged. They take up few of your ...

... JUGGED PEAS The first peas are such a luxury on the wartime menu that they should be cooked with extra care and served, preferably, as a course by themselves. 1 lb. green peas; 1 teaspoonful sugar; 1 tablespoonful fat; salt c^p and pepper. Have ready a jar with a well-fitting lid. Put the peas, shelled, into the jar with the sugar, fat and seasoning. (A sprig of mint can be added if you like, ...

... 11^ W if \}m PHffi^Pi n ge r s Qood pastry is made by light hands and keeping to the rules TO make good pastry you must have plenty of time and a light hand. I do not mean that all pastry is specially difficult to make for everyday wear, so to speak, a quickly made, homely paste is quite suitable. A friend of mine in Devonshire had a very good cook who, whenever her mistress asked if she could ...

... NOW that meat is shorter than ever it has become increasingly difficult to think of tasty dishes requiring only a very little meat. This is hard enough in the case of adults but here at least we can fall back on a bulk of vegetable and strong flavours such as onion, curry, chutneys, sauces, spices and so on. It is when we are trying to prepare a meal for a family, specially where there are ...