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A MEAL COOKED ON A SINGLE GAS-RING

... 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 ...

Published: Saturday 03 January 1920
Newspaper: Graphic
County: London, England
Type: Illustrated | Words: 244 | Page: Page 23 | Tags: Photographs  Recipe 

CHESTNUT CHARLOTTE

... 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 ...

Published: Saturday 10 January 1920
Newspaper: The Graphic
County: London, England
Type: Illustrated | Words: 246 | Page: Page 21 | Tags: Photographs  Recipe 

The menu: SOME SIMPLE DISHES

... ite SOME SIMPLE DISHES Asparagus Soup Mousse of Salmon (Iced) Filet de Bceuf a la Reforme Marinade de Chouxfleurs (Cauliflower Fritters) Asparagus Soup CUT in inch lengths, alter well washing, twenty-five heads of asparagus. Boil until tender. Put by the heads. Rub the rest through a sieve, and return to the water in which they were boiled. Heat a pint of milk and thicken it with I oz. of ...

Published: Wednesday 12 July 1922
Newspaper: The Bystander
County: London, England
Type: Illustrated | Words: 367 | Page: Page 72 | Tags: Illustrations  Recipe 

The Menu: SOME TURBOT AND OYSTER DISHES

... e\ I uJ A SOME TURBOT AND OYSTER DISHES Fillets of Turbot with Wine Sauce CUT small fillets of turbot, and put them in a buttered saute-pan, season with salt and pepper, moisten with a wineglassful of white wine and about a tablespoonful of Worcestershire sauce, also two small onions and a little mace Cover with buttered paper, and cook in a moderate oven for about half an hour. Make a white ...

Published: Wednesday 21 March 1923
Newspaper: The Bystander
County: London, England
Type: Illustrated | Words: 543 | Page: Page 90 | Tags: Illustrations  Recipe 

The MENU: SOME ATTRACTIVE DISHES; Plovers' Eggs in Savoury Jelly

... limp UN Ja N. S SOME ATTRACTIVE DISHES Plovers' Eggs in Savoury Jelly. Quails en Papillote. Bordeaux Pigeons. Bouchees of Asparagus. Plovers' Eggs in Savoury Jelly MASK the inside of some small moulds with a thin coating of aspic jelly, when set, decorate the bottom of each mould with small pieces of truffle and hard-boiled white of egg; when set, pour over a layer of aspic. Remove the shells ...

Published: Wednesday 09 June 1926
Newspaper: The Bystander
County: London, England
Type: Illustrated | Words: 511 | Page: Page 132 | Tags: Illustrations  Recipe 

The MENU: SOME RECIPES FOR SWEET CORN; Boiled Green Corn

... MENU SOME RECIPES FOR SWEET CORN Boiled Green Corn. Green Corn and Rice Salad. Sweet Corn and Tomatoes. Corn Oysters (an American Dish). Corn au Gratin. Boiled Green Corn REMOVE the outer husk which envelops the corn, and put the cobs into a large saucepan of boiling water; cover, and if the corn is young it will take from twenty to thirty minutes to boil, but if it is beginning to harden ...

Published: Wednesday 09 May 1928
Newspaper: The Bystander
County: London, England
Type: Illustrated | Words: 435 | Page: Page 66 | Tags: Illustrations  Recipe 

The MENU: A DINNER IN SEASON

... HenuI A DINNER IN SEASON Hors d'CEuvres Smoked Salmon a la Cardinal Clear Soup Fillets of Trout Mousse of Ham Grape Fruit Salad Duck en Casserole with Peas Compote of Melon Chicken's Liver Savoury Coffej Liqueurs Dessert 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 ...

Published: Wednesday 26 August 1925
Newspaper: The Bystander
County: London, England
Type: Illustrated | Words: 572 | Page: Page 70 | Tags: Illustrations  Recipe 

The Menu: THE TREATMENT OF GAME

... -fejvf L M r# n] I nJ A THE TREATMENT OF GAME Jugged Hare FRY the hare, which should be cut up small, in dripping, with an onion stuck with cloves. Put all into a jar with plenty of gravy made from bones, also a bayleaf, herbs in bag, salt and pepper to taste, cover the jar or casserole, and cook in the oven from two to three hours. Thicken the gravy, and, when dishing up, add forcemeat balls ...

Published: Wednesday 21 November 1923
Newspaper: The Tatler
County: London, England
Type: Illustrated | Words: 643 | Page: Page 106 | Tags: Illustrations  Recipe 

Good Cooking

... . The Essentials of Modern Cookery and a Typical Easy Dinner Menu for the Small-Flat-and-One-Maid Party By MARY MUNSEN Modern cooking, as I see it, differs from the old chiefly in terms of simplicity. We no longer eat so much-- or so richly as we used to do. Our menus are shorter and plainer. They must also, I think, be definitely easier and quicker to prepare. The modern housewife, who has to ...

Published: Saturday 03 March 1928
Newspaper: The Sphere
County: London, England
Type: Article | Words: 1560 | Page: Page 50, 51 | Tags: Recipe 

The MENU: DIFFERENT WAYS OF COOKING PARTRIDGES; How to Cook a Partridge

... 1 ffi^ mm DIFFERENT WAYS OF COOKING PARTRIDGES How to Cook a Partridge. Partridges with Piquante Sauce. Broiled Partridges. Partridge Salad. Partridges a l'Italienne. How to Cook a Partridge WASH the bird in cold water in which a little soda has been dissolved. Wipe it perfectly dry and rub it thoroughly in side and out with salt and pepper. Then rub the outside of the bird with warm butter ...

Published: Wednesday 01 September 1926
Newspaper: The Bystander
County: London, England
Type: Illustrated | Words: 510 | Page: Page 70 | Tags: Illustrations  Recipe 

The MENU: Fricassée of Lobster

... 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 ...

Published: Wednesday 19 October 1927
Newspaper: The Bystander
County: London, England
Type: Illustrated | Words: 398 | Page: Page 72 | Tags: Illustrations  Recipe 

The Menu: COOKING EN CASSEROLE; Red Mullet en Casserole

... 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 ...

Published: Wednesday 07 November 1923
Newspaper: The Bystander
County: London, England
Type: Illustrated | Words: 657 | Page: Page 106 | Tags: Illustrations  Recipe