... A MEAL COOKED ON A SINGLB GAS-RING Steamed Filleted Whiting and Potatoes Boiled Jam Roll Fill a good-sized iron saucepan about 1 full of water and put over 'a lighted gasring instead of a lid put- a s ...

... About 16 spoaee fingers or strips of sponge calces, o N*. ckestntits, i-oz. gelatine, 2 yolks of eggs, *k11I water. 5-pint milk, 1 1 oz. sugar, A few drops of vanilla essence. Butle ...

... THE MENU |t Some Recipes for Grouse and Partridges Grouse Pie LINE the bottom of a pie-dish with 1 lb. of rump steak, cut into neat pieces. Cut two grouse into joints; season highly with salt, cayenne, and black pepper, pour in some stock, and cover with puff paste; brush the crust over with the yolk of an egg, and bake one hour. The backbones and trimmings from the grouse will make the gravy ...

... The 'menu THE TREATMENT OF IMPORTED MUTTON j A Braised Leg of Mutton Loin of Mutton a la Venaison Curry of Mutton en Casserole NOW that we are promised more and cheaper mutton, a few ways of dealing with this somewhat unpopular meat may be found helpful. The recipes given will be of use if the mutton in question is inclined to be tough-- it so often is, in these days of imported meat. A ...

... I THE MENU j SALADS Sweetbread, Macaroni and Tomato Salad. Chicken Salad. Fish Salad. Small Sardine Salads. Corn and Rice Salad (a novelty). Sweetbread, Macaroni, and| Tomato Salad STEW until quite tender a sweetbread (lamb's or calf's), in a little stock. When done, divide in small pieces. In the meantime, boil a little macaroni and put aside to cool. Boil twenty minutes. Make a thick ...

... THE JXCENU A LITTLE FRENCH DINNER ConsommJ; au Tapioca Tranches de Saumon. Sauce Piquante PlNXADE X LA DEMIDOFF (GuINEA-FoWL) POMMES SaUT£f.S Asperges au Beurre Creme au Chocoi at SouFFLg au Parmesan Dessert. Coffee. Liqueurs Consomme au Tapioca PUT some nicely flavoured consommé into a large saucepan, let it boil up, then add slowly some fine tapioca, allowing one teaspoonful for each guest. ...

... THE MENU s TWO SPECIAL DINNERS r. Hors d'CEuvres (Smoked Salmon A la Cardinal) Clear Soup Fii.lets of Trout Roast Ducks and Peas Lemon Snow Mould Cheese Fritters Coffee Liqueurs II. Iced Melon Cream of Vermicelli Soup Eels a la Poulette Roast Loin of Lamb Tomatoes French Beans Iced Venice Mould Cheese Tartlets Coffee Liqueurs Smoked Salmon a la Cardinal CUT some smoked salmon m waier-like ...

... THE MENU I COLD DISHES FOR HOT DAYS Fish in Jelly. Mousse of Ham. Cream Cheese Salad. An Entree of Lobster or Cray Fish (Cold). Chicken Mould. Aspic Jelly. Fish in Jelly PUT about a pint of stock into a saucepan, and in it ½ oz. of gelatine, one tablespoonful of tarragon vinegar, and a little salt and red pepper. Directly the gelatine melts, whip it briskly till it boils. Let the stock I ...

... THE MENU FISH COOKERY Mackerel a l'ltalienne CLEAN the fish well, cut off the heads and tails, and put them in a saucepan to stew, with some stock and a wineglassful of white wine (the liquor must cover the fish) a few slices of onions and carrots, a bunch of sweet herbs, a little salt and some nutmeg. When cooked enough, take out the fish, strain the gravy, and thicken with a brown roux, ...

... THE ...

... H THE MENU THE COOKING OF MUSHROOMS j AS mushrooms are so very plentiful just now, owing to the very wet weather we have experienced lately, the recipes given below may be found useful. Eggs and Mushrooms. Kidneys and Mushrooms. Mushrooms au Gratin. Macaroni and Mushrooms. Mushrooms and Tomatoes (a savoury). Eggs and Mushrooms Peel and wash i lb. of mushrooms, put them into a stew-pan with a ...

... A MEAL COOKED ON A SINGLB GAS-RING Steamed Filleted Whiting and Potatoes Boiled Jam Roll Fill a good-sized iron saucepan about 1 full of water and put over 'a lighted gasring instead of a lid put- a s ...