... 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 ...

... 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 ...

... ps A Cold Luncheon for a Motor Trip Savoury Rolls. FILLINGS FOR SANDWICHES, VIZ.: Minced Chicken with Mayonnaise Sauce. Chopped Prawns and Mayonnaise. Very thin slices of Cheddar cheese with a very little chutney. Mayonnaise of Salmon. Chicken Mould. Galantine of Veal. Cucumber, Tomato and Banana Salad. Various Pastries. Cake, Cheese, Biscuits. Tea or Coffee in a Thermos Flask. Bottles of ...

... km LUNCHEON DISHES Grilled Salmon Steak. Roast Loin of Lamb with Mushroom Stuffing. Cold Chicken Chartreuse. Anchovy Salad (an Hors d'ceuvre). Tournedos of Beef with Sauce Napolitaine. Grilled Salmon Steak PROCURE the middle cut of salmon, divide into half or three- quarters of an inch thick slices, wipe them with a cloth, dip each slice of fish in flour, and brush over with sweet oil. Place ...

... M A DINNER Clear Soup. Salmon witii Sharp Sauce. Ham Mousse (Cold). Braised Duck with Carrots. Banana Cream Ices. Cheese and Tomato Toast. Coffee Liqueurs Dessert. Salmon with Sharp Sauce TAKE three or four slices (according to number) of salmon not quite an inch in thickness, and lay them in a marinade com posed of oil, salt, lemon juice, and herbs for an hour. Then place the slices of salmon ...

... g) DAINTY AMERICAN DISHES hal Terrapin. Lobster A L'Amf.ricaine. Beef Goulasch. American Spatchcock. Manhattan Cocktail. Veal Terrapin CUT the veal into dice. Fry well together in a stewpan one tablespoonful of butter and the same of flour; add one cupful of cream or milk, and stir until smooth and thick. This will give a smooth sauce of a pale coffee colour. Add the veal and a good seasoning ...

... IBS .jsS- A LUNCHEON MENU Bkochet of Smelts. Braised Fillet of Beef with Spaghetti. Chaudfroid of Pheasant. Corn Fritters. Mince Pies. Boston Tit-bit. Brochet of Smelts MELT some butter, spread it on a dish, and dredge raspings of bread on it, season with pepper and salt, chopped parsley, and one small shallot cut very fine; pour a glass of wine over the smelts, a little anchovy essence, and ...

... Chestnut Soup. Chestnut Salad. Chestnut Cream. Compote of Chestnuts. Chestnut Notion. Chestnut Soup BOIL 1 lb. of large chestnuts for twenty minutes. After having taken off the outsides and skins, put them in a saucepan and cover with boiling water. Add a little salt and a piece of lemon- peel. When quite soft rub through a sieve. Then pour over the pulped chestnuts two quarts of veal or ...

... flOf! k\ y/M 33&- X*V AUTUMN PRESERVES pepper. Put the sugar, and a little water to keep it from burning, in the preserving-pan. When it is melted add the marrow (cut up), ginger, cayenne, and the juice of the lemons. Boil slowly for rather more than an hour. The marrow looks clear when the jam is cooked. To Preserve Plums for Winter Use Gather the plums when green, put them in bottles or jars ...

... The MXMAS A LUNCHEON MENU FOR EIGHT PERSONS Grape Fruit. Lobster Souffle. Casserole of Chicken with Chipped Potatoes. Mince Pies. Chestnut Cream. Celery A la Parmesan. Coffee. A CHRISTMAS DINNER Oysters Served in the Shell. Clear Soup. Fillets of Sole with Mushrooms. Kromeskys of Game. Roast Turkey with Chestnut Stuffing. Boiled Ham. Plum Pudding. Almond Sauce. Melon Ice. Devilled Anchovies. ...

... /(ItX g RECIPES BY REQUEST Spatchcock PLUCK, draw, and singe the bird, place it on a board and split it down the bach and cut through the bone. Wipe the inside of the bird with a damp cloth, cut off the feet at the first joints, remove the neck close to the body of the bird, flatten it, and season with salt and pepper. Brush over the inside with sweet oil, and sprinkle over with finely chopped ...

... mo IN ii :M£ ^!'hl ,i in AN OCTOBER DINNER Sardines a la Royale. Clear Soup. Oyster Cutlets. Tournedos of Beef. Partridges avith Piquante Sauce. Fruit Salad. Savoury Prawns avith Caviare. Coffee. Liqueurs. Dessert. Sardines a la Royale THE sardines are served on shredded lettuce, seasoned with oil and vinegar, and garnished with strips of beetroot, gherkins, and white of hard-boiled egg. ...