... The Menu some dainty savouries Tomato Canape; Tomates en Surprise Shrimps on T ast Herring Roes Kromeskies Sardine Eggs Bloater Fillets Spaghetti a l'ltalienne Tomato Canaods Cut some slices of bread two and a half inches in diameter and an eighth of an inch thick, fry them a pale colour, and spread them when cold with Parmesan butter, that is butter and Parmesan cheese well pounded together. ...

... The MeRU some SUNDAY supper dishes Scalloned Lobster Cut the flesh of a boiled lobster in small pieces and mix it into some well-flavoured melted butter made as follows: Melt 2oz. of butter in a clean pan, and stir in by degrees 1½oz. of flour. Stir until the sauce will leave a clean place in the pan when lifted up in the spoon. Add, very gradually, half a pint of hot fish stock or milk, ...

... The Menu A NICE VARIETY OF PUDDINGS AND SWEETS Caramel Pudding Chestnut Cream Chocolate Souffle Gateau of Rhubarb Pear Salad Coffee Cream Caramel Pudding Put ½lb. of raw sugar (black is best) in a stewpan, with one tablespoonful of water, and boil until it begins to burn; then pour it into a mould and let it run round the sides and bottom. When the sugar is set, make a custard with four eggs, ...

... The Menu some savoury dishes oe vegetables Staffed Artichokes Make a savoury stuffing with some chopped herbs, breadcrumbs, a mushroom, a pounded anchovy, and the yolk of a hard-boiled egg. Make this into a paste by cooking it in a little cream arid gravy; fill some artichoke bottoms with it, and put them to simmer in a thick white (béchamel) sauce; serve with fried sippets. The preserved ...

... The Menu some recherche dishes Oyster Cutlets Mix about ½lb. of veal with the same weight of large stewing oysters; chop all very finely, and then pound them together in a mortar, adding 20Z. of finely chopped veal suet and three tablespoonfuls of breadcrumbs which have been soaked in the liquor from the oysters; season with a little salt, white pepper, and a teaspoonful of lemon juice. Now ...

... The Menu a dinner for eight Boiled Salmon The fish must be carefully scaled and cleaned. Put it in the fish-kettle with enough boiling salted water to cover it, add some lemon-juice or vinegar, bring it quickly to the boil, take off the scum, and let it simmer gently till the fish is done. It is important that salmon be well cooked. Garnish with lemon and parsley, and serve with Sauce Tartare. ...

... The word Breakfast conveys its own meaning the meal that breaks the fast. It should in general consist of something light but highly nutritious; some thing that pleasantly awakens but does not unduly startle the semi-dormant digestion. Light toasted cakes in which Currants I figure, Currant bread, scon.s, etc., are just the things for breakfast. The mid-day meal, of course, must vary according ...

... The sketch of Herr D. De Groot, the popular conductor, is from the pen of the well-known artist, Mr. Crowther Smith, who visited the Piccadilly Hotel Grill Room, where this young musician is delighting the guests with his music. Himself a perfect master of his instrument, he seems to inspire his little orchestra, and certainly they deserve the reputation of being the best ensemble, in London. ...

... The Menu.0 some maigre dishes suitable for lent Corn Rissoles Macaroni a la Napolitaine Spaghetti a l'lndienne Rice and Fish Toast Seakale Salad Casserole of Fish Cjn Rissoles Open a tin of corn, strain off the liquid, and then simmer the corn for about ten minutes in three table- spoonfuls of milk, 10z. of butter, pepper and salt. Now add to it some tomato or cheese sauce, and leave until ...

... The Menu some fish recipes Fillets of Sole a la Reine Fillet two good-sized soles and steam them for twenty minutes. Take out and remove the dark skin. Fold each fillet and keep hot in the oven. For the sauce use 20Z. of butter and one dessertspoonful of flour mixed together to a smooth paste and one teacupful of milk. Add zoz. of grated cheese, boil up again, simmer for a few minutes, when ...

... The Menu some entrees of veal and chicken Braised or Stewed Veal Neatly trim a nice piece of fillet of veal, and put it into a deep casserole dish with some slices of bacon, then some carrots and onions cut into slices, with a bunch of sweet herbs, pepper, salt, and spices to taste; lay the veal in the middle, and moisten it with about a pint of stock. Let the meat stew gently for three or ...

... A Seasonable Menu Potage a la Duchesse Mix 20Z. of arrowroot with half a tumbler of cold water, and put this into a saucepan with a quart of clear chicken stock, well flavoured; stir gently over a slack fire for about ten minutes, then pour it into a soup tureen con taining small, neatly cut fillets of roast chicken, and serve. Red Mullets with Herbs Put the mullets into a saucepan with ioz. ...