... 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 ...

... rte AN EASTERTIDE DINNER Tomato Soup Boiled Salmon and Sauce Tartare Cassolettes a la Florentine 1 Stewed Chicken with Olives New Potatoes Chicory Salad Pineapple Sponge Cheese and Tomato Toast Tomato Soup BOIL 1 lb. of tomatoes in a pint of water. When cooked, squeeze (with the water) through a sieve. Put 2 ozs. of butter in a saucepan; when melted add a tablespoonful of flour. Stir till well ...

... rte SOME DAINTY FISH DISHES Turbot en Matelote THE French way of cooking fish en Matelote means stewing and serving with a rich sauce, and a bouillon of broth is made in which the fish is cooked as follows: Two sliced onions, a large carrot, a bay-leaf, parsley, a clove of garlic, three cloves, some peppercorns, salt. Put these ingredients into three pints of boiling water and after an ...

... 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 ...

... 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. ...

... Tit: Clear Sodp Fillets 'of Turbot with Wine Sauce Roast Goose Banana Stuffing French Beans Potatoes X la Mode Compote of Peaches _ Stone Cream Cheese Crab Dessert Coffee Liqueurs Fillets of Turbot with Wine Sauce CUT small fillets of turbot and put them in a buttered saucepan, season with salt and pepper, moisten with a wineglassful of white wine, and about a tablespoonful of Lea and Perrins' ...

... LIGHT LUNCHEON DISHES Lamb Cutlets in Aspic (Cold) Cut and trim into small neat cutlets the best end of a neck of lamb season with salt and pepper, fry them lightly in a little margarine or butter, press them between two plates, and when cold mask them over thickly with brown sauce, into which stir two tea- spoonfuls of aspic, one teaspoonful of mint sauce, and one dessertspoonful A Fricassee ...

... MEATLESS DISHES Curried Butter Beans with Eggs MELT 2 ozs. of butter or margarine in a stewpan, and add two small onions finely chopped, half an apple ditto, one tablespoonful of curry powder, one ditto of ground rice, half a tablespoonful of desiccated cocoanut, and a little lemon-juice, also one dessertspoonful of Worcester sauce. Continue stirring until all is well blended, then add half a ...

... THF, MFNFI SOME CASSEROLES AND RAGOUTS Curry of Mutton en Casserole Beef Goulasch Sweetbreads en Casserole RagoOt of Duck Ragout of Partridge (Old Birds) Curry of Mutton en Casserole MELT I oz. of butter in a stewpan and stir into it one minced onion and one minced apple, fry thoroughly without browning; add a small tablespoonful of curry-powder, and fry again for a few minutes. Put into a ...

... Tfie COLD DISHES FOR HOT DAYS Fish in Jelly An Entree of Lobster or Cray Fish (Cold) Lamb Cutlets in Aspic with Peas Grape Fruit Salad Stuffed Egg Salad Fish in Jelly PUT into a pint of stock 1/2 oz. of gelatine, one table- spoonful of tarragon vinegar and a seasoning of salt and pepper. Place over the gas, and directly the gelatine melts, whip it briskly till it boils. Simmer for half an ...

... rte SUGGESTIONS FOR DISHES IN HOLY WEEK Cod's Roe Cutlets Get a good-sized cod's roe and parboil it whole, let it get cold, take off the skin and cut it into round slices, dip in egg and breadcrumb, and fry in boiling fat a golden-brown. Serve with cheese or anchovy. sauce, if the latter add a dessert spoonful of Worcestershire sauce. Turbot and Mushrooms (a rechauffe) Remove the bones from ...

... rte SOME MUSHROOM DISHES Eggs and Mushrooms Kidneys with Mushrooms Mushroom Omelet Mushrooms and Tomatoes (a Savoury) Mushroom Toasts (a Savoury) Eggs and Mushrooms PEEL and wash I lb. of mushrooms, put them into a stewpan with I oz. of butter or margarine, and cook gently, add a little salt and pepper and a few drops of lemon-juice. Cook for ten minutes, then add a cupful of stock, or, ...