... Rummer IP1-1 lVfenus: By A. H. Adair BY the time we reach the end of spring, when the early sum mer is upon us and when we are sometimes feeling restless and irrit able, we often wonder why our appetites are sluggish and why we complain so persistently about our food. The fact is that while we are leading, probably, a much more active life in the summer, our vitality is lowered through eating ...

... N ew W ays with Fruit I By A M. Norton ff/HT not take a leaf out of our neighbours'1 recipe books and combine fruit with fish and meat IN England we do not make as much of fruit as our neighbours do abroad. It appears on the table at the sweet course in the shape of pies, puddings, or just stewed, and in its raw state for dessert, but it is seldom met with as an accompani ment to, or part of, ...

... Vies, P astry and Sweets Some delightful additions to the hou\ewije^ s recipe book which are unusual but not unduly difficult By A. H. Adair TO give advice about pastry-making to English housewives seems little short of presumption, for surely nowhere in the world does one eat better ordinary pastry than at the average English dinner-table. But even if there is not much room for improvement, ...

... AN entertainment which is within the reach of most purses and which the hostess will enjoy as much as her guests By Kathleen K. Bo wker EVERY change has Its compensa tion somewhere, and the growing fashion of informality certainly makes things simpler for the hostess. Less and less does enjoyment depend on the number of servants and the variety of the food; but the quality of the food, the ...

... Potato Cookery Methods of treating the erstwhile inexpensive tuber By J\lrs. T^obert J^oble AFTER being treated as the Cinder ella among vegetables, the potato is at last becoming an important item in the menu. Plain boiled potatoes, unless they are very new and nice, soon become tiresome, but luckily there are many excellent ways of cooking them. Perhaps the peeling and preparation for ...

... H ousehold Dishes for the S Here are some suggestions 'which will prove the solution op many a busy woman s problems By A. H.Adair IT is very easy to give advice about cooking to those who have a well- equipped kitchen and plenty of time to devote to the running of their homes, and when the average woman buys cookery books, reads articles, exchanges recipes it is usually to gain new ideas ...

... I ce Cream and F rozen Sweets Some recipes for ice cream and other equally refreshing desserts By IVTrs. Robert Noble ICE cream flavoured in various ways or served as the foundation for delicious sweets is always popular dur ing the summer months. Now that a refrigerator is re- frorrloH O C n n il UVVl U-U tial item of equip ment in a modern kitchen, the diffi culty of preparing ice cream ...

... e An Emergency D inner a for pr 7 r our which takes one hour to pre pare and costs six shillings By Jl. H. zAdair SUPPOSING we had planned to spend the evening out, and after six o'clock some friends, whom we do not often see, telephoned to say that they were in our neighbourhood and would like to see us? We should, of course, gladly give up our visit to the cinema, and we are delighted to ask ...

... The Beginning and End of a Meal Some Suggestions for H ors d'oeuvre Dishes and Savouries Sy A. H. Adair A PART from the fact that many pleasant little dishes can be served to start or to finish a meal, the economical value of hors d'oeuvre and savouries should not be overlooked. It often happens that our luncheon or dinner is in danger of being a little short and by tacking on an hors ...

... \auces their principal ingredients and the bee, recipe for mating f^OUpS By A. H. Adair By Claire Mclnerny (J J DISHES, which might other wise be dull, can be turned into something quite dif ferent if served with an appropriate sauce. Many people think that the moment a dish is not absolutely plain it is doomed to becoming messy, but there is as much difference between a well-finished dish ...

... On making a Souffle and some Recipes B y iVlargar et Currant MANY delicious and really light soufflés can be prepared if a few rules are followed care fully. With one or two excep tions these rules apply to every kind of soufflé-- cheese, sweet, fruit and fish. All preparations should be made before hand, so that the mixture may not lose any of its lightness by standing before it is put into ...

... By C. E. Hughes Hallett JUST as we are in the midst of our hustle and bustle preparing for the summer vaca tion, the berries for our various jams and jellies seem to ripen and demand attention. With a sigh we pause to think of the long weary time of stirring and boiling and wonder if it is worth while-- yet we are house-proud, and there is something peculiarly pleasing about a beautifully ...