... The Menu SAVOURY DISHES A very tempting, and, at the same time, a substantial dish is a mushroom omelet. For this the mushrooms require to have the skins and stalks removed, and to be cut into small pieces, then cooked in the butter, in the omelet pan until tender. When done, sprinkle them with pepper and salt, and pour in the slightly-beaten eggs, two or four, according to the size of the ...

... The Menu This week, our space being limited, we give our readers a few odd recipes which should prove useful at this season of the year TIMBALE OF MACARONI Take ½lb. of Naples macaroni, boil it until quite soft, drain it in a cloth, cut in pieces half an inch long, well butter a plain mould, line it with buttered paper, and place in it the macaroni, endways, so as to give the appearance of a ...

... The question of luncheons for the river is an all absorbing topic these days. I offer the following suggestions for those who wish to entertain their friends with a modest little luncheon to be eaten à la picnic. GALANTINE OF VEAL Take a piece of breast of veal, about 12 to 14 in. long bone and trim it carefully, removing all gristle and superfluous fat, as well as some of the meat (about I lb ...

... The Menu DAINTY DISHES FOR SUMMER WEATHER In the hot weather, nature requires a change of food, and summer dishes should be light, tasty, and yet nourishing. Meat is not so necessary, and should be partaken of sparingly, and plenty of fresh vegetables, stewed fruits, and salads should be served in the daily menu. PUREE OF BROAD BEANS Put I quart of shelled broad beans in a pan of fast-boiling ...

... The Menu A Few Seasonable Dishes TO ROAST GROUSE Handle the birds very lightly in plucking off the feathers, draw them and wipe the insides with a clean cloth, truss them and roast them for about half-an-hour, basting them frequently with butter. Serve them on buttered toast, which has been laid under them in the pan for ten minutes, or, if preferred, with gravy and bread sauce only. A SALMI ...

... The Menu On Mushrooms Now that mushrooms are in season (and the weather we have been having lately ought to make them very plentiful), I think a few recipes on the different ways of preparing them may be useful to my readers; they especially make a very appetising and dainty breakfast dish, and can be served in many different ways. KIDNEYS AND MUSHROOMS Cut some beef kidney into dice and trim ...

... The Menu A FEW SEASONABLE DISHES AND RECIPES AN EXCELLENT DISH FOR A PICNIC Take 1lb. of raw beef steak, scrape it and pound it in a mortar, with one French roll soaked in gravy or stock; then pass all through a fine wire sieve. Beat two eggs to a stiff froth, with seasonings to taste-- viz., mustard, pepper, and salt. Mix these with the beef. Butter a pudding mould, place the beef in it, ...

... The Menu SOME USEFUL RECIPES FOR BREAKFAST CROQUETTES OF FISH Mince finely the cooked remnants of any boiled fish, adding a little butter, half the quantity of mashed potato, a small piece of onion, some chopped parsley, salt and pepper to taste. Mix all with a beaten egg, and dredge in a little flour; form the mixture into balls, dip in egg and bread-crumbs, and fry till a golden colour. ...

... The Menu ON THE PREPARATION OF YOUNG AND OLD GAME When young and in prime condition, no mode of cookery is so suitable as basting, for pheasants, partridges, and grouse; but this only applies to young birds, as when they are old this process tends to harden them, and there are various other ways in which they can be made tender and very delicious in flavour. I especially recommend the ...

... The Menu A LITTLE DINNER FOR EIGHT PERSONS Oyster Soup Soles aux Marselles Entree Blanque.te de Veau Roast Saddle of Mutton Partridges. Potato Chips Sweet Apples a la Portugaise Savoury Olives with Anchovies OYSTER SOUP The stock for this soup should be made the day before it is wanted, and any nice fresh fish can be used, with the addition of an onion and a few herbs. Then lake three dozen ...

... Now that October has come in and nearly all the owners of country houses are entertaining for the shooting, the hostess naturally finds plenty to do in the catering for her guests. Fortunately, the food supply of every kind is abundant, and, as pheasants this month are with us, it should not be so very difficult to provide, especially when the larder is well filled with all sorts of game. A ...

... The Menu LITTLE LUNCHEONS When one's friends are in town-- have, perhaps, come up from the country to do some necessary shopping-- one is very glad to invite them to luncheon; and after a long morning of hard work-- for shopping is undoubtedly hard work-- what can be more appreciated than a nicely cooked and daintly served little meal? I am giving this week a small luncheon menu, which I think ...