... i/W French Dishes by Madame RAM ILL ON HUNGARIAN MINCED MEAT BALLS (bor 5 or 6 persons) lb. of minced pork meat. 6 large spoonfuls of rice. i onion of moderate size. I head of lettuce, x J oz. to 2 oz. jsS grated Swiss cheese. 2j oz. butter, i clove. About J quart of beef broth. Salt and pepper. I. Make some small balls with the minced pork meat. Roll them in flour. Put them in a saucepan with ...

... By ofy'Iao/ame RAMILLON SALADE DIPLOMATE 3 very large artichokes. I small bunch of green asparagus. 5 or:. York liam. 2 or 3 tomatoes. A few truffles. 1 cmon. 1. Pull the leaves off the artichokes, leaving only the centres. Clean well, rub with lemon juice and boil in salt water. Then strain well. 2. Scrape and wash asparagus. Boil in salt water, strain, and then cut into small cubes all ...

... L uttins do COOKING mn 7s lo reasonable person wants to spend an unnecessary moment over the kitchen stove during the summer months, and no one who arranges the menus and the moment for cooking them carefully need do so By CATHERINE IVES N0 reasonable person wants to spend an unnecessary moment in the kitchen during the summer months. There are occasions when the cook of the household is ...

... MENU UN PETIT DINER A LA FRANCAISE j i Julienne. Sole a la Bonne Femrne. 1 Boucliecs A la Reine. Filet de boeuf piqu6 a la broclie. Coleri au Tus Pomme de terre Brioches. Beignets d'orange-- Cafd. l. ...

... RECIPES for OCTOBER I LUNCHEONS Suggestions for a few among the eery many things which will make an October luncheon delightful are given in the article on the preceding page. The recipes for some of these things follow here By CATHERINE IVES SOLE MELIN1ERE (From When the Cook is Away, by Catherine Ives) Ingredients.-- I sole. 4 ozs. butter. Pepper. Salt. Flour Lemon juice. Thin slices of ...

... Two ofi 4enw A soup which is neither too thin nor too thick is always welcome at the beginning of a cold weather meal. The braised bird allows the cook to give plenty of attention to the fish By CATHERINE IVES THE English cook who can roast at all usually roasts very well indeed-- so well, in fact, that she has been known to surpass the best efforts of restaurant chefs in this particular ...

... The Second Rolled Soles Mushi oom Sauce Young Roast Turkey Cranberry Sauce Souffle Potatoes Quince and Apple Meringue None of the dishes in this menu are com plicated, when the instructions are carefully followed, hut their effect is by no means negligible, either in taste or appearance By CATHERINE IVES ROLLED fillets of sole with mushroom sauce make a dish which suggests far more elaborate ...

... Ifh ree FRENCH Dishes By /Pfac/ame RAMLLLON FOX-TROT TEA CAKE (For 5 or 6 people) COLD FISH IN SHELLS (For 4 people) 1 lb. of cooked fish, cold, shredded or cut in small pieces. J lb. ordinary shrimps. 3 hard boiled eggs. 2 ozs. of butter or Margarine, r or 2 large spoonsful of thick cream 4 slices of tomatoes. A little mayonnaise sauce. Some seasoning herbs. Salt and pepper. 1. Shell the ...

... Three FRENCH Dishes By o/l 'ID Aim RAMILLON FILLET OF BEEF NICOIS (For 4 portions) STUFFED CUCUMBER (Flors ci'oeuvrc) 1. large smooth cucumber. 5 to 6 ozs. of lobster, salmon, shrimps or other cooked fish. 2 to 2j ozs. of table butter 2 or 3 tablespoons of fresh cream, salt, pepper, oil and vinegar. 1. Peel the cucumber and cut into slices i to i J inches thick. 2. Take out seeds and a little ...

... Success m AALADS by CATHERINE IVES SALAD making is quite one of the most amusing branches of the culi nary art. There is no chance of feeling bored with it, because there is no end to its variety, and in households where there is little time to spare for the elaborate garnishing of dishes, salads stand out as the most potent decorators of the dinner table. As cold menus are naturally more ...

... THE NURSERr Menu By W. Teignmouth Shore THE only way to treat children rightly is, as much as possible, to look at the world from their point of view-- to think out how things must sound, seem and taste to them. We are all children of a larger growth, and it is a help to realise that children are much more like grown-ups than for the most part we remember. This applies strongly to the Nursery ...