... THE GOURMET (conducted hy Emilia Omelette de Homard BREAK up the flesh of a small lobster in a basin with a wooden spoon. Add one tablespoonful of cream, the yolks of three eggs, season with salt and pepper, and beat for about five minutes. Whip the whites of the eggs to a stiff froth and stir them in very lightly. Place in an omelette pan an ounce of butter, and when melted (though not too ...

... By ELIZABETH HUGHES HALLETT T The only way to arrive at an average for the housekeeping purse is to keep accounts over a definite period and, by checking up on them, you will find not only what you have spent, but also what you must spend. Certain items in a budget are more or less static, like rent, rates, heat, tele phone. So what you have to watch most closely is food bills. Remember too, ...

... The efficient kitchen is the focal point of a happy home. More kitchens would be more efficient if more housewives knew about current ideas in kitchencraft. Inevitably our knowledge of kitchencraft is wider than that which the average woman can acquire within the radius of her own home. We have special advantages and like sharing them. But since all we know on the subject would fill a book, we ...

... JULIJIU fWtTL J^a/na (t/isjJMld Better Cooking By A. H. Adair AS you travel through a country, the food changes as much as the landscape. Journeying in a leisurely manner from northern to southern France, you keep getting the impression that you have crossed another border. I travelled slowly through France recently on my way to Italy and had another chance of enjoying the changing scenes and ...

... THE GOUR By Em ili Diner Hors d'CEuvres. j (CEufs a la Proven^ale). j Salade de Homard. EN MASCARADE I I Perdreaux Rotis au Cresson. j PoMMES DE TeRRE FrITES. Souffle Glace. j V?) Dessert. Cafe. j CEufs a la Provenqale BOIL four eggs hard, shell and cut them in halves lengthways. Remove the yolks and pound them in a mortar with three boned anchovies, two ounces water cress, some butter, a ...

... The Gourmet Conducted hy EMILIA JT-UT-II-L ...

... THE GOURMET By I: mi I Turbot a la Creme d'Anchois RUB 1 lb. of turbot through a sieve, add one teaspoonful of breadcrumbs which have been soaked in milk and drained as dry as possible, half a teaspoon ful of Worcester sauce, half a teacupful of thick cream, half a teaspoonful of salt, a pinch of mace, and a dash of cayenne. Then fold in the beaten white of four eggs, turn into a turban mould, ...

... THE GOURMET By Emilia r k Manhattan Cocktail FILL a shaker with chipped ice, put in three or four drops of Angostura bit ters, add half a liqueur-glassful of vermuth, half a wine-glassful of whisky; stir or shake, and place a small piece of lemon on top. Croquettes aux Huitres Beard two dozen large cooking oysters, drain and chop them, and mix in a basin with lb. of breadcrumbs, 2 oz. of ...

... JOINTS IN JU We used to consider June a difficult month for butcher's meat, as most people do not enjoy large joints-- of beef, say-- on a really hot day. Yet you cannot go through the month on small things and poultry, partly because of the expense and partly because you should always aim at variety. Nowadays the problem has been removed by the supplies of that delicious New Zealand lamb, ...

... THE GOURMET By t milia 2>iner Hors d'OEuvres (Salade de Rochelle). I to* j Filets de Sole Victoria. Faisan a la Princesse. I POMMES DE TERRE FRITES. j Salade. j Peches au Marasquin. I Laitances de Hareng. I ti?) Dessert. Cafe. Hors d'CEuvres (Salade de Rochelle) WASH a couple of heads of celery and dry them. Cut the stalks into three-inch lengths and place them in a bowl mixed with the whites ...

... THE GOURMET By t m il ia Xuncbeon j CEufs aux Champignons. i W?) f Filets de Sole a l'Espagnole. ii?i Fricandeau de Veau. 1 POMMES DE TERRE NOUVELLES. Chouxfleur au Gratin. I Creme au Cafe. Pailles au Parmesan. I Cafe. (Eufs aux Champignons Two tablespoonfuls of butter, one ditto of flour, a sprig of finely chopped pars ley, half a dozen button mushrooms cut in dice, half a pint of white stock ...

... By Em il /a middle, pour hot tomato sauce over, and sprinkle with Parmesan cheese. Crabe au Gratin REMOVE the meat from a boiled crab, pound it well, and add to it a slight flavouring of pepper and nutmeg, 1½ tablespoonfuls of salad oil, one of tarragon vinegar, 2 ozs. of breadcrumbs, and 1½ ozs. of butter. Mix all well together and put the mixture in the shell of the crab. Cover the top with ...