... £00^ NNHH Many English cooks have a curious objection to wine in cooking. They don't mind putting a drop of something in a trifle or a jelly, but if you suggest using wine for savoury dishes there is often a cry of what an expense. As I hope to prove in the following recipes, it is only a matter of a few pence for, needless to say, the cheapest of wines will do and if you buy half-bottles ...

... JL- J _ BHH LHL WeatheI ft CookerW By A H A d a i r Colder weather demands rich soups and stews, substantial puddings to sup plement the diet. Suet puddings are a favourite standby for cold day dinners and nothing is more delicious when the pudding is light and tastily flavoured with meat or fruit. Here are some winter pudding recipes with suet as a basis. Steamed, Haddock Pudding One ...

... 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 ...

... It is always refreshing to try out a new method, and my New Year's suggestion for the housewife is to plan her week in a novel form, setting aside two days only for the main cooking, and leaving just a few things that will take a very short time to prepare for each meal. I do not suggest that this is a good idea all the year round, but it certainly gives the housewife a rest, both mentally and ...

... 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, ...

... BBIups 8a sy to 8Makey rDelicious to Sat Sy A. H. Adair OF all the easy things in the world to serve I think soup takes first place, and yet for some strange reason its appearance at the average English dinner-table seems to become more and more infrequent. Eossibly this is because people have a fixed idea that soup-making is a difficult and lengthy process. As a matter of fact it need be ...

... Cook'9 ¥>e^el M Young spring vegetables are too often abominably cooked and served as a matter of course to people who do not even remark upon their presence on the menu. Here are some better ways of cooking these lovely tender young things. Don't forget that the best way to serve them is as a separate vegetable course. Salade Panach.ee Chaude Young turnips. Young carrots. Small green peas. ...

... Most people believe that the process of Sauté can be applied to potatoes only, but it is one which can be used for all sorts of things. The verb sauter means, literally, to jump. There fore, something saute is made to jump, in other words it is tossed. You put something in a pan and shake the pan in such a way that its contents are tossed about in it. Sometimes the things are served ...

... Chocolate for Flavouring Bourn-Vita Queen Cakes 2 ozs. butter. I egg. 2 ozs. flour. I i ozs. crystallised 2 ozs. sugar. ginger. Pinch of salt. I teaspoonful baking I oz. Bourn-Vita powder. Milk to mix. Beat the butter to a cream in a basin, mix in the sugar and beat in the egg. Stir in the sieved flour, baking powder and salt; lastly, add the Bourn-Vita and the crystallised ginger cut into ...

... yvv^b ^^■■^■'/^MVMrm MBWiSL V JW j VlJ w Jk ^^Hr J^B ,M m^B r ^W/V ^a vW/ trf-k: ^l/ ^m,m m 4i vAA ^7 , as I have explained before, can be divided into three groups: hors d'œuvre salads, plain green, and complicated mixtures of the American type. I shall begin with: HORS D'CEUVRE SALADS Baked Potato Salad Floury potatoes. Vegetable macedoine, ham. Salt, pepper, cayenne pepper. Heinz Mayonnaise ...

... Make the J oint 90 T voice as F ar r Ljooa Carving By Elizabeth Hughes Hallett GOOD carving, like any job done with skill and precision, is a pleasure to behold. And a good carver is an economist, for he can make a joint go twice as far. If carving is to be well done the imple ments for it must be in first-class con dition. The knife, which should be kept solely for this purpose, must be sharp ...

... Some Excellent Recipes for Home Made Sweets Stuffed Prunes Select very good prunes. Remove the stones by making a slit at one end. Fill with orange marmalade mixed with some chopped almonds. A filling of 2 ozs. chopped almonds, 2 ozs. of chopped hazelnuts to which a small quantity of chopped prunes has been added, is very nice too. Nut Balls or Cubes Mix up 8 J ozs. of ground hazelnuts with 6 ...