... Ri A SALADS Beetroot and Celery Salad Seakale Salad Chicken Salad Russian Fish Salad A Potato Salad Nut Salad Beetroot and Celery Salad TAKE the hearts from two heads of celery, cut them into small cubes, and place them in the centre of the salad-bowl. Cut into ornamental pieces some boiled beetroot, and place it round the celery. Mix in a basin the yolk of a hard-boiled egg, two ...

... r/^e MENU RECIPES BY REQUEST Chicken Spatchcock DRAW and singe a chicken, place it on a board, split it down the back, and cut through the bone. Wipe the in side of the bird with a damp cloth, cut off the feet at the first joints, remove the neck close to the body of the bird, flatten it, and season with salt and pepper. Brush over the inside with oil and sprinkle over with finely chopped ...

... A SIMPLE LUNCH Mors D'CEuvres Smoked Salmon a la Cardinal. Fried Smelts (a French Recipe). Indian Spatchcock Salad. Asparagus. Grape-Fruit Baskets. Calf's Brains on Toast or Prawns in Aspic. Smoked Salmon a la Cardinal CUT some smoked salmon in wafer-like pieces and lay them on slices of tomatoes over slices of cucumber, garnish with strips of hard-boiled white of egg and chopped capers. Fried ...

... rte SUPPER DISHES Lobster a la Bordelaise Shrimp Chowder Macaroni Mince Salmon in Aspic Buttered Crab A Cheese Supper Dish Lobster la Bordelaise MELT one heaped tablespoonful of butter in a chafing- dish, and add a tablespoonful of flour, a little salt and cayenne, and stir until smooth. To this add one cupful of cream or milk and stir until hot. Then put in one cupful of lobster cut up small ...

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... flEHII i\ Sl y/i A VARIETY OF SALADS Salad of Asparagus Sprue. A Fish Salad. Grape-Fruit Salad. Cauliflower Salad. Tomato and Banana Salad. Salad of Asparagus Sprue HAVE four bunches of asparagus, small and green, break off all the tender parts, wash them well, and tie in small bunches. Boil the water, putting in salt and very little soda; then put in the thick pieces first and let boil for ...

... THE GOURMET: Conducted by EMILIA Clear Turtle Soup TAKE ½ lb. sun-dried turtle and let it soak for four days in lukewarm water changed every twelve hours. Whilst this soaking process goes on keep the turtle in a warm place and let it stand in a cool oven at night. When the meat is swollen comparatively soft cut into neat pieces about an inch square, and let it boil gently for twelve hours in ...

... menu SUMMER SWEETS Grape-fruit Orange Charlotte. Grape-fruit Mould. Raspberry Junket. Fruit Sponge. Melon Ice. Grape-fruit Orange Charlotte SOAK two tablespoonfuls of gelatine in half a cup of cold water, add half a cupful of boiling water and dissolve thoroughly. Add one cup of orange juice and sugar, one tablespoonful of grape-fruit juice, a pinch of salt, and the grated rind of one orange. ...

... fall |X J/ A ■S AN EASTERTIDE DINNER Plovers' Eggs or Grape Fruit. Clear Soup. Boiled Salmon and Sauce Tartare. Sweetbreads with Oysters. Saddle of Lamb. New Potatoes. Asparagus. Apricot Ice Pudding. Caviar aux Crevettes. Liqueurs. Coffee. Dessert. Plovers' Eggs THESE are now in season, and make a welcome hors-d'œuvre. They should be boiled eight minutes, and then put into water to remove the ...

... rte H I H VARIOUS LIGHT DISHES Ham Cake A CAPITAL way of disposing of the remains of a ham and making an excellent dish for breakfast is to take 1½ lbs. of ham, fat and lean together, and pass it through a mincing-machine. Soak a large slice of bread in half a pint of milk, and beat it and the ham well together, add a teaspoonful of white pepper, a little grated nutmeg, and an egg beaten up. ...

... T^M l e\ of n] if UJ A SUGGESTIONS FOR DISHES IN HOLY WEEK Salt Fish X la Maitre d'H6tel Fish Omelette Eggs a la Crkme Mackerel X la Diane Curried Eggs Fillets of Sole and Macaroni au Gratin Salt Fish a la Maitre d'Hotel AFTER having boiled the fish, flake it off clear from the bones, and take off every morsel of skin, then lay it in a clean stewpan, and pour over it some Maitre d'Hotel sauce ...

... 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. ...