... 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 ...

... -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 ...

... 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 ...

... pfvf I ni if uJ A ENTRIES Chicken or Game Cutlets COOK until tender in boiling salted water 4 ozs. of spaghetti, cool and drain. Have ready about ½ lb. of finely-chopped cold fowl, pheasant, or partridge, freed from bones and sinews. Melt in a stewpan 1 oz. of butter, and ½ oz. of flour. Add by degrees a gill of milk, stir quickly over the fire, then add the yolk of an egg and about 1 oz. of ...

... 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 ...

... IRJvf fl n) l a J fa A LUNCHEON Shrimp Cocktails Fried Smelts (A French Recipe) or Stewed Red Mullet Noisettes of Lamb Tossed New Potatoes Caramel Mould Coffee Liqueurs Shrimp Cocktails PUT into the bottom of a rather large wineglass a good dessertspoonful of tomato sauce, cover with picked shrimps, and then add a dessertspoonful of Worcester shire sauce, in which a few drops of Tabasco pepper ...

... TKM L M rl n) if/ w i i I I MEATLESS DISHES Macaroni a la Napolitaine BOIL 3 ozs. of macaroni in boiling salted water for twenty minutes. After having drained it, put it back into the pan, and stir into it 1 oz. of grated cheese, 1 oz. of butter and half a pint of tomato purée. Mix well, and serve very hot, piled on a dish. Corn with Poached Eggs Open a tin of corn, strain off the liquid, and ...

... TRNf i e\ If Rl iff i FRUIT AND ICES Grape-Fruit Orange Charlotte Grape-Fruit Mould Raspberry Junket Melon Ice An Inexpensive Ice Cream Fruit Sponge Iced Coffee 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 ...

... TRJvf i e\ nf n] i hJ k SOME FISH DISHES Fillets of Sole with Cheese Stuffing HAVE a large Dover sole filleted, skin the fillets, wash and dry them. Chop a teaspoonful of parsley, mix with five dessertspoonfuls of breadcrumbs, pepper and salt, the grated rind of half a lemon and one tablespoonful of grated cheese. Beat up one egg and add to above ingredients, mix to a stiff paste. Spread this ...

... T/HE MENU ^=4 SAVOURIES SAVOURIES are nearly always popular, and by some preferred to the sweet course. If a menu is partly cold and partly hot, it is better to make the bonne-bouche a hot one. Eggs and fish can be served in a variety of ways. Prawns with Caviare Oyster Toast Tomato Timbale Eggs with Oyster Sauce (American Recipe) Chicken's Liver Savoury Cheese Fondue Prawns with Caviare Fry ...

... feM m ul i LIGHT MEALS FOR HOT WEATHER No. I Fish in Jelly Mayonnaise of Chicken in Shells Stewed Black Currants with Junket No. II Crab Salad RagoCt of Duck with Rice Peas. Potatoes Pineapple Whip Cheese Fritters No. Ill Extr£e of Lobster or Cray Fish (Cold) Roast Shoulder of Lamb French Beans. Potatoes PIches Melba Devilled Sardines Fish in Jellv Put into a pint of stock -J oz. of gelatine, ...