... (f^avouries By A. H. Adair JVhy let those odds and ends of food accumulate reproachfully in the larder when, With a little imagination and ingenuity they can be turned into piquant delicacies f THE perfect savoury gives just that little something extra to a dinner, otherwise short and perhaps not very exciting, which makes all the difference between a commonplace meal and a really good one. ...

... By A. H. ADAIR It is a great pity that most people do not get the best out of their refrigerators. They think that this long- suffering old friend is only there to receive all the odds and ends which can be crammed into it. Meanwhile, one of its best uses is ignored. I mean the actual cooking --if I may use the word-- which it can do. Of course many cold dishes have to be cooked on the stove ...

... 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, ...

... 11^ W if \}m PHffi^Pi n ge r s Qood pastry is made by light hands and keeping to the rules TO make good pastry you must have plenty of time and a light hand. I do not mean that all pastry is specially difficult to make for everyday wear, so to speak, a quickly made, homely paste is quite suitable. A friend of mine in Devonshire had a very good cook who, whenever her mistress asked if she could ...

... BY A. H. ADAIR Garbure Bearnaise Potatoes, carrots, onions. Cabbage, tomatoes, haricot beans. Thyme, parsley, garlic. A ham or bacon bone, bacon fat. Peel, wash and cut up those of the vegetables which require it, washing and cutting the others. Quantities need not be strict, say about a pound of mixed vegetables for four people and a cupful of haricot beans If these are fresh they can be put ...

... 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 ...

... By A. H. ADAIR ON this page I am giving a few specimen menus for all meals during the summer, which I thought might serve as a useful guide for those whose business it is to plan meals in advance. I do not mean that all the menus would necessarily appear in the same day, but I think that they give a good idea of the type of meal which is easy to prepare and pleasant to eat during the warmer ...

... 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 ...

... salads By A. H. Ada i r In my opinion there are only two kinds of salads in summer time a plain salad of crisp, fresh green stuff, dressed in the simplest manner with olive oil, wine vinegar, salt, pepper and sprinkled with chopped herbs like parsley, chervil, tarragon, chives, spring onions; or a really elaborate mixture luxuriously sea soned with a good salad cream. There are some things ...

... Drinks are always important in our lives, especially in hot weather. Let them be long or short, sweet or sharp, with or without a kick. But if they are meant to be cold, see that they are really cold. Here are some exciting summer thirst quenchers. Grapefruit Punch Grapefruit juice. Kia-Ora. Sparkling white v/ine. Castor sugar. Ice. Put a good layer of crushed ice in a large glass bowl and add ...

... 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, ...

... 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, ...