... 1 TbeMx,v,AS Kil )er7D A I Oyster Cocktail A TEASPOONFUL of vinegar, a few drops of lemon-juice, a drop or two of Tobasco sauce, and rather more of tomato ketchup to six oysters with all the liquor, well seasoned with salt and pepper. Mix all thoroughly together, and serve in champagne glasses. Clear Turtle Soup Take Jib. of sun-dried turtle and let it soak for four days in lukewarm water, ...

... THE GOURMET By Emilia ...

... The Gourmet: Conducted by Emilia Souffle au Parmesan MIX one teaspoonful of flour smoothly with half a pint of milk and a little salt and pepper; simmer the mixture over the fire, stirring all the time, till it is as thick as melted butter. Stir into this, 8 oz. of Parmesan cheese, and then turn it into a basin and mix with the yolks of four well-beaten eggs. Whisk the whites to a stiff froth, ...

... The Gourmet Conducted by Emilia AN AFTER-THEATRE SUPPER Lobster k l'Am£ricaine Mayonnaise of Fowl or Game Chestnut Salad Chocolate Sponge Canapes of Ham Caf£ Lobster a V Americaine CUT up about 1½ cupsful of fresh lobster. Put into a stewpan one heaped tablespoon ful of butter and the same quantity of minced onion, fry well together till slightly coloured. Stir in one table spoonful of flour, ...

... THE GOURMET By Em did, Ramequins de Chevrettes CHOP ½ pint of prawns, sprinkle with lemon-juice, and put on ice till required. Beat ¼ pint of cream till thick, and then stir in a little cochineal. Mix the prawns and cream together, and place in ramequin cases with the head of a prawn in the centre and a stuffed olive at each end. Tranches d? Saumon Take two or three slices (according to ...

... _ By Harriett Muir Come into the kitchen-- and forget about the war. That's the Christmas spirit on the Home Front this year. The Christmas cake will get its icing. Even if the brandy costs the eyes out of your head, as the poilu puts it, the plum pudding will come to table in its usual blaze of glory. And, of course, the children shall have their party. To these ends here are recipes which, ...

... THE GOURMET by t mil /a CEufs a la Matelote POACH six or more eggs in white stock --chicken or veal. Then drain on a sieve or a cloth. Trim them carefully and place on previously prepared fried bread croûtons. Chop an onion and three shallots very finely, fry them in butter in a shallow pan, add a little parsley and a bay-leaf. Strain off the butter and add some rich brown sauce and put back ...

... THE GOURMET By Emilia I Xuncbeon I Hors d'CEuvres Salade Lorette I HuItres au Parmesan I Langue de Bceuf Braise Sauce Piquante j Epinards a la Cr^me I i Souffle au Chocolat i Cafe Salade Lorette TAKE one and a half dozen picked prawns, a cupful of cooked peas, adding any other cooked vegetables such as French beans, and minced raw tomato. Make a good mayonnaise sauce and mix all well together. ...

... We have for some little time been keenly interested in the work of Mr. Eric Meade-King, whose work has appeared in this paper from time to time. In The Silent Horn, he has dealt with those times when fox hunting is not going on. It is a good idea. It strikes a fresher line of country than usual, and it is well carried out. There are four colour illustrations of which I like best that of Mr. ...

... By A. H. Adair Who produced all that lovely food, those delicious drinks? They don't grow like the wild flowers carpeting this field. Somebody must plan and organise, so I give you two schemes for a simple sandwich picnic and a more elaborate alfresco meal. In either case remember to have one, or even two, larger -size wide-necked thermos flasks one in which you can put an iced drink or dish ...

... The Gourmet: Conducted by Lnnlia DlNER Hors d'CEuvres (CEuFS k LA PROVENfALE) CoNSOMMk EN TASSE Salade de Homard en Mascarade POULET k L'AMERICAINE POMMES SaUT^ES, Haricots Verts Melon k la Russe Caf£ Hors d'CEuvres (Eufs d la Provencale BOIL four eggs hard, shell and cut them in halves length ways. Remove the yolks and pound them in a mortar with three boned anchovies, two ounces of ...

... The Gourmet: Conducted by Emilia SOME EGG DISHES Cup Omelettes BUTTER six small casserole cups and fill them with some finely chopped fish which has been cooked and mixed with a little well-flavoured white sauce. Beat three eggs, add to them one cupful of milk, and pour an equal quantity of the mixture into each of the cups. Set them in a pan of hot water, and bake in a moderate oven until the ...