... Specially For The Children MILK SOUP Take potatoes and onions in equal proportions-- about 11b. for 4 portions of soup. Peel, wash and cut them up into small pieces and cook them in a saucepan for a few minutes with a tiny piece of margarine. Add salt and pepper and three portions of boiling water. Simmer gently for 1 hr. and pour the soup through a strainer into a clean saucepan, mashing the ...

... So Be Served Cold ICED POLISH SOUP Take for each person a handful of spinach or sorrel. Wash, remove the ribs and chop roughly. Have in a saucepan sufficient boiling salted water. That is to say, if you are making soup for four people, have six parts of water, which will evaporate to the right amount during cooking. Put in the leaves, a small piece of garlic very finely chopped, and pepper to ...

... *-- X y Y y y Batter is the great stand-by for present-day cooks. If milk v is short, it can be made without and used in the form of fritters. y 5 When eggs are short it can be made without these too and is v y pleasant used for meat in fritters; as a coating or as a baked x batter with fruit. If you have to omit egg, spare a little more Y y fat for frying than usual. v The important factor in ...

... -l/) jjffet There is 110 reason why that party to celebrate a soldier's leave or any other sociable occasion should not be good, in spite of everything. Here are two fork suppers planned for twelve people. They leave out wildly extravagant foods. It is the drinks which are mainly responsible for the divergence of prices. The plan is to have one main hot dish on the table. A big casserole or ...

... Fish Scallops lb. cooked white fish. Half teaspoonful chopped parsley. gill white sauce. Breadcrumbs. Sprinkle buttered scallop shells with breadcrumbs. Mix flaked fish with white sauce and parsley. Season. Sprinkle mixture in shells with breadcrumbs and brown. Chicken a la Marengo One chicken jointed in eight pieces. One small onion. j Two shallots. Three tomatoes. lb. chopped ham. 1 pint ...

... N ew W ays with Fruit I By A M. Norton ff/HT not take a leaf out of our neighbours'1 recipe books and combine fruit with fish and meat IN England we do not make as much of fruit as our neighbours do abroad. It appears on the table at the sweet course in the shape of pies, puddings, or just stewed, and in its raw state for dessert, but it is seldom met with as an accompani ment to, or part of, ...

... On making a Souffle and some Recipes B y iVlargar et Currant MANY delicious and really light soufflés can be prepared if a few rules are followed care fully. With one or two excep tions these rules apply to every kind of soufflé-- cheese, sweet, fruit and fish. All preparations should be made before hand, so that the mixture may not lose any of its lightness by standing before it is put into ...

... Cakes Without E$s IT is still a problem to produce varied cakes in the winter without using eggs which can seldom be spared for cooking. There are, of course, a number of eggless fruit cakes to be made which are quite as good as those made with eggs, but when it comes to small cakes and sponge mixtures, good results are not so easy. There are, however, quite a number of good recipes excluding ...

... By A. H. Adair Who produced all that lovely food, those delicious drinks? They don't grow like the wild flowers carpeting this field. Somebody must plan and organise, so I give you two schemes for a simple sandwich picnic and a more elaborate alfresco meal. In either case remember to have one, or even two, larger -size wide-necked thermos flasks one in which you can put an iced drink or dish ...

... CDRRIES Wuk CHARACTER i The ingredients added to the curry should always be adapted to the character of the dish. Those for curried meat will not be the same as for curried fish, vegetables, or chicken. For example don't add anchovy essence for meat don't add garlic for beef or chicken don't add apples to vegetables. Owing to the absence of rice, use pearl barley, vermicelli, macaroni finely ...

... You have probably noticed that family appetites need coaxing just now. Winter roasts and substantial entrées are not too popular. This in fact, is the time to introduce some simple delicate dishes into your menu, occasionally, such as I detail below. Pot age St. Germain (For four people) One tin of Smedley's select garden peas Parsley, one onion. Salt, pepper, a pinch of sugar. White stock. ...

... SUPPER INTO BREAKFAST 1 CookinS ReUer A 1 This is the time of year to start varying your breakfast menu. A change for the first meal of the day, is good for your health, your palate, your temper. Why not borrow a leaf from our neighbours abroad, and use some of their supper and hors d'oeuvre dishes for the first meal, in the same spirit of trying out, in which they eat our breakfast dishes for ...