... T/HE MENU Some Dainty Methods of Cooking Up the Remains of a Ham Ham Cake Mousse of Ham Ham Rolls Savoury Ham Creams Beignets of Ham Ham and Macaroni Ham Cake A CAPITAL way of disposing of the remains of a ham and making an excellent dish for breakfast is to take 1 lb. of ham, fat and lean together, and pass it through a mincing machine. Soak a large slice of bread (without crust) in half a ...

... SEASONABLE DISHES Tranches de Saumon. Sauce Piouante Iced Curry in Cucumber Cases Asparagus and Shrimp Salad Veal Cutlets and Tomato Sauce (Cold) Pineapple Sponge Mushroom Toasts Tranches de Saumon. Sauce Piquante TAKE two or three slices (according to numbers) of salmon not quite an inch in thickness, and lay them in a marinade composed of oil, salt, lemon-juice and herbs, for an hour. Then ...

... 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 ...

... febr el rn SOME SUITABLE DISHES FOR A DANCE SUPPER Galantine of Turkey BONE a turkey and lay it with the inside uppermost; cut the meat from the thick parts and distribute it equally all over the inside, season with salt and pepper. Make some force meat with veal, ham, and truffles, put a layer of this over the meat of the bird, then a layer of sliced tongue, then another layer of turkey, ...

... THE MEMLI TWO SIMPLE LUNCHEONS I Scalloped Lobster POULET A LA MlLANAISE CrSme au Caramel Stilton Cheese II Eggs with Oyster Sauce (an American Recipe) A Broiled Shoulder of Lamb Bavaroise au Chocolat Cheese Ramequins LUNCHEON I Scalloped Lobster CHOP up the meat of a lobster, put it into a stewpan with a little white Bechamel Sauce, a small piece of butter and a teaspoonful of anchovy sauce. ...

... ■tkET e\ rn u J SUGGESTIONS FOR DISHES IN HOLY WEEK Salt Fish X la Ma'itre d'Hotel Fish Omelette A Turbot Steak Eggs a la Crrme Baked Chicory Cheese Fritters Salt Fish a la Alaitre 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 stew pan, and pour over it some Maitre d'Hotel sauce made as follows: Melt 2 ozs. of ...

... n\ A SAVOURIES Crab Savoury TAKE three tablespoonfuls of fine white breadcrumbs, one tablespoonful of melted butter, two tablespoonfuls of Tarragon vinegar, three tablespoonfuls of cream, one tablespoonful of salt, half a teaspoonful of made mustard, and a dust of cayenne pepper. Carefully remove all the edible meat from the body and claws; take care to put away the stomach, and any greenish ...

... eM n\ Jt Li). SOME NOVEL DISHES French Scallop Fricassee SCALLOPS are now fairly plentiful and cooked as they do them in France make a very nice dish. Cook 1½ dozen large scallops in a stewpan with just sufficiently slightly-salted water to cover, to which add the juice of half a lemon, a small sliced onion and a small blade of mace. Cover the pan and allow it to simmer for half an hour, then ...

... T/HE MENU. CAKES FOR THE HOLIDAYS Almond Cake (Rich) BLANCH and pound thoroughly 8 ozs. of sweet and i oz. of bitter almonds. Then add six tablespoonfuls of white sugar and eight eggs. Work in six tablespoonfuls of flour and the grated rind of a lemon. Beat a J lb. of fresh butter to a cream and add the mixture gradually. Beat the whole time, or the cake will be heavy. Put the mixture into a ...

... Tin A SIMPLE LUNCHEON Turbot en Matelote Steak and Oyster Pudding Mashed Potatoes Artichokes k la Reixe Caramel Mould Cheese Omelette Coffee Liqueurs Turbot en Matelote THE French way of cooking fish en Matelote, is by 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 ...

... T/HE MENU 4 THE SERVING OF OYSTERS Oyster Cocktail ATEASPOONFUL of vinegar, a few drops of lemon-juice, a drop or two of Tabasco sauce and rather more of tomato ketchup, to six oysters with all the liquor, well seasoned with salt and pepper. These ingredients should be well mixed in a large tumbler. Oyster Soup Three pints of white stock and three dozen oysters will be required. Scald the ...

... TlKM I IIMII1 Willi A DAINTY MEAL FOR SUMMER-TIME Iced Melon Mayonnaise of Salmon Lamb Cutlets in Aspic, with Asparagus Cold Ham Mousse Grape-Fruit Orange Charlotte CEufs Vinaigrette Champagne Cup. Claret Cup Iced Coffee Iced Melon CUT off the top of the melon, scoop out the contents carefully, remove the seeds and pith, and cut the fruit into small pieces. Meanwhile stand the melon itself on ...