... r7^e MENU i Suggestions for an Impromptu Supper Fricassee of Lobster. Oysters MaItre d'H6tel. Mould of Hare (Cold). Salade t t alien ne-- Sauce Tart are, Fricassee of Lobster PICK all the flesh from a good-sized lobster and mince it. Melt 2 oz. of butter in a chafing-dish, and stir into it two table spoonfuls of flour. Let this cook thoroughly, but not to colour. Then moisten gradually with ...

... T^M i e\ tl m i w f iPmaje. ___^Sr-^r^fi A COOKING EN CASSEROLE Red Mullet en Casserole PLACE the fish (it is best to select small ones) in a marinade for two hours before cooking, then wipe them and cook them gently in butter for ten minutes. Put a pint of thick brown sauce into a stewpan with a finely minced onion, a large teaspoonful of anchovy sauce, a wineglassful of sherry and a pinch ...

... ifejvf k/; e\ !l n] I uJ /n The Cooking of a Gocse and Game Roast Goose (Stuffed) SINGE and draw a goose. Next prepare a sage and onion stuffing made as follows: Chop finely 2 ozs. of beef suet, add to it 2 ozs. to 3 ozs. of breadcrumbs, one teaspoonful of mixed herbs, one teaspoonful of powdered sage. Peel and parboil a large onion, chop it up finely, and add it to the above. Mix well, and ...

... [MENJjI LIGHT SUMMER DISHES Souffle of Turbot Eggs and Mushrooms Tournedos of Beef Sauce Piquante Ham and Tomatoes Fricasseed Sweetbread Pea and Potato Salad Souffle of Turbot RUB I lb. of turbot through a sieve, add one teaspoonful of breadcrumbs which have been cooked in milk and drained as dry as possible, a teaspoonful of Worcestershire sauce, half a teaspoonful of cream, a little salt, ...

... W/r rfo nvI IN a J/i .-■i;i ::l'.rY; Home-made Sweets for the Holidays Marrons Glacis. French Almond Rock. Yorkshire Toffee. Brandy Snaps or Jumbles. Nougat. Marrons Glaces REMOVE the outer and inner skins of some good chestnuts by putting them into boiling water; do not break the chestnuts. Boil 1 lb. of castor sugar in half a pint of water, and keep it boiling for a minute, put the chestnuts ...

... T/HE MENU Some Dainty Methods of Cooking Up the Remains of a Ham Ham Cake Mousse of Ham Ham Rolls Savoury Ham Creams Beignets of Ham Ham and Macaroni Ham Cake A CAPITAL way of disposing of the remains of a ham and making an excellent dish for breakfast is to take 1 lb. of ham, fat and lean together, and pass it through a mincing machine. Soak a large slice of bread (without crust) in half a ...

... f li?*? I1M X Jr& N DISHES FOR INVALIDS Meat Essence No. i. Meat Essence No. 2. Calf's Foot Jelly. Nutritious Coffee. Meat Essence No. 1 ONE pound of chicken, one pound of veal or mutton, one pound of beef, all of the best quality. Take all fat and sinew from the beef and veal; take off the skin and any fat there may be on the chicken, cut it into small dice, and place in a stone jar. Tie the ...

... I 385 1 IMENUI THE GROUSE SEASON Scotch Grouse Grouse Pie (suitable for a Shooting Lunch Salmis of Grouse A Salad of Grouse Peas Stewed with Lettuce to Serve with Grouse Scotch Grouse PLUCK one or two young grouse, singe carefully, draw, and clean the inside, and wipe thoroughly with a damp cloth. Game birds, and especially grouse, should never be washed. Mix ½ oz. of fresh butter with a ...

... r^e MENU SOME TOMATO DISHES Tomatoes en Surprise. Dried Haddock and Tomatoes (a Breakfast Dish). Tomato Jelly. Ripe Tomato Chutney. Tomatoes en Surprise SELECT tomatoes of even size, cut them in halves, and scoop out the centres; in each one lay a fresh uncooked egg with out breaking the yolk. Dust with salt and pepper and cover each with a spoonful of rich white sauce, and then with grated ...

... Cream Cheese Sandwiches. Wholemeal Rolls (An American Recipe). Egg and Anchovy Sandwiches. Jumbles. Caramel Cake. Caramel Frosting. Cream Cheese Sandwiches MIX some cream cheese whipped to a fluffy paste with a little cream, put a slight sprinkling of finely chopped cress between each sandwich, and flavour with a little salt and white pepper. Use standard, brown, or home-made bread. Wholemeal ...

... THE GOURMET Conducted by EMILIA Panned Oysters FOR a score of oysters (which have been rinsed and drained) put into the dish a tablespoonful of butter, a very little salt, a good sprinkling of pepper. Light the lamp under a chafing-dish, and when the butter is hot put in the oysters, cover for a moment or two, stir carefully until the oysters look plump, then serve. Lobster a la Bordelais 2 ...

... flENl] a y/i gNv SOME SEASONABLE DISHES Fillets of Sole with Spinach. PoULETS AUX TrOIS FrERES. Asparagus A Tomates. Petits Pois A la Demi-Bourgeoise. Fillets of Sole with Spinach HAVE a good-sized Dover sole filleted, cut the fillets into neat pieces, and put them in a well-buttered sauté-pan, sprinkle with salt and pepper, moisten with a glass of white wine, and cook for ten minutes in a ...