... The Menu Hors-d'OEuvres and Savouries Anchovy Eggs Fish Savoury Sardines Maitre d'Hotel Tongue or Ham Toast Devilled Almonds Scrambled Eggs and Tomatoes Hors-d' CEuvres a l'lmperiale Anchovy Eggs Boil four eggs hard. When cold remove the shells and cut a thin piece off each end of the eggs so that they will stand erect either way up. Cut them in halves, remove the yolks, arid they will form ...

... THE MENU s COLD SWEETS FOR THE HEAT-WAVE Lemon Sponge Tapioca Trifle Gateau with Fruit Fresh Fruit Mould Fruit Salad Compote of Melon Lemon Sponge Soak ioz. of gelatine in cold water for six hours, then dissolve it. over the fire. Add the thin peel of two lemons, the strained juice of three lemons, and ½lb. of castor sugar. Let all boil two minutes; stlain it, and leave till nearly cold. Beat ...

... The Menu the strawberry season Strawberries and Lemon Place the fruit, after removing the stalks, in a deep dish, sprinkle well with castor sugar, then squeeze the juice of a lemon all over the fruit. Then allow it to stand about ten minutes. One lemon is sufficient for each pound of fruit. This will be found quite a delicious way of preparing strawberries for dessert, as the lemon-juice ...

... The Menu Autumn Vegetables THE range of vegetables suitable for household use becomes at this time of year very limited, and house keepers are glad to know of dishes that are a novelty in the menu by means of various ways of cooking. Thus, Brussels sprouts à la Parisienne is quite a different dish from the very ordinary one of simply boiling in water, and, served as a savoury, will, I think, ...

... THE MENUs Casserole Cookery Fowl En Casserole Food coolced in casseroles is par excellence the most perfect method of cookery. It may be cooked either on the stove or in the oven. Less heat is required, but more time. An old fowl cooked en casserole becomes as tender as a young chicken. For casserole of fowl try the follow ing recipe: Have ready a plump fowl trussed as if for roasting. Cut up ...

... The Menu VARIOUS WAYS OF TREATING CRABS AND LOBSTERS Crab Salad. Devilled Crab. Lobster A la Creole. Lobster Cutlets. Mayonnaise of Lobster. Crab Salad Take the meat of two or three small crabs, cut it into small pieces, put it in a basin and mix with about one- third its quantity of shredded endive; season with salt, pepper, two tablespoonsful of Lucca oil, three table- spoonsful cf best ...

... The Menu Gold Dishes for Hot Days Sweetbreads au Montpellier Chauxfroids of Mutton Cutlets Asparagus Mould Cream Cheese Salad Lobster Canapes Tomatoes a l'Americaine Sweetbreads au Montpellier Cook some sweetbreads; cut them into cutlet shapes, have ready some aspic jelly, and dip each cutlet into the aspic before it is quite set. Arrange the cutlets round on aspic chopped and heaped up on the ...

... I f hi M k. x r i S SOME WAYS OF TREATING SHELL-FISH j SHELL-FISH are very plentiful and fairly inexpensive now, and I am giving a few recipes for them, as a change from the ordinary salad or mayonnaise. Gratin of Lobster Cut a good-sized lobster in half and pick out all the meat, which must be cut into thin slices. Put i oz. of butter into a saucepan with one small onion finely minced. Brown ...

... Thf. Mf.nij L Some Simple Everyday Dishes nD Sheep's Tongues in Brown Sauce Soak the tongues for two hours in cold water, then scald with boiling water, so that the skins can be easily removed. Split the tongues lengthways, then prepare the sauce. Brown in a saucepan one tablespoonful of good dripping, one finely sliced onion, and two sliced carrots. Season with pepper and salt, a pinch of ...

... The Menu Meatless Dishes Eggs and Spaghetti Throw ½lb. of spaghetti into boiling salted water, and cook fast till tender-- about twenty minutes. Drain in a colander. Have ready some eggs, which have been boiled ten minutes and stood in cold water; also some tomato sauce which has been thickened with ½oz. of butter, rolled in ½oz. of floui. Cut the eggs in quarters and warm them in the tomato ...

... The Menu Some Oyster Dishes Oyster Cutlets Oysters a la Creme Oyster Croquettes Oyster Patties Oyster Souffle Oyster Soup Oyster Cutl?ts Mix about ½lb. of veal with the same weight of large stewing oysters, chop all very finely, and then pound them together, adding 2 oz. of finely chopped veal suet, and three tablespoonfuls of breadcrumbs which have been soaked in the liquor from the oysters; ...

... These dainty sweets require no special apparatus and can be easily made over a schoolroom fire by children home for the holidays. Take half a pound of granulated sugar, and put into ...