... The Best Dishes of Other Coimtries Cucina Italiana Alias Italian Cookery which is both diverse and delicious THERE are other things in Italy besides pictures, monu ments and Grand Opera, and even if you do not travel much, the cinema, Covent Garden and the Medici Galleries can teach us all we want to know about Italian Art. On the other hand, to appreciate fine Italian cookery I am afraid you ...

... Ch ristmas Cafet eria By A. H. Adair Thinking the other day of how on earth I could seat eight or ten people for Christmas dinner where the dining-table can hold only four at a pinch, I worked out a little plan which may also solve the problem of your party, if you live in a small flat too. Here it is. There is no dining-table, no set places, but everybody has a seat and a table to himself. ...

... Winter Dinner Party Creme de Legumes Mixed vegetables. Milk, two egg yolks. Butter, salt, pepper, herbs. Pearl tapioca. Peel and cut up one pound of mixed vegetables (onions, carrots, leeks, potatoes) and brown for a few minutes in a saucepan with a little butter. Add salt, pepper, a bunch of herbs (thyme, parsley, a bay leaf) and hot water-- one-third more of water than you will require of ...

... COOKING BY A. H. ADAIR We all know the kind of cocktail party which begins at six-thirty and ends-- well, when does it end? We have all suffered from our special friends who, having nothing better to do, simply won't go. Suffer is the wrong word. I always think the scratch meal after a cocktail party is the best part of a cocktail party. Now, what shall we give them to eat? With the cocktails ...

... W Moods Suits a n and aU Appetites- IT is easy to give a successful party if your guests are all ready to enjoy the party. Then, no matter how you mix your food, drinks and people, the evening must be a triumph. But every party does not sail along so smoothly. However careful the hostess, elements arise to disturb the social sea. There are those people who didn't really want to come, but felt ...

... \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 ...

... SIMPLE DESIGN IN BUTTON-HOLE STITCH AND CUT WORK FOR A LUNCHEON-FOR- TWO SET OF TABLE MATS MATERIALS. Three quarters of a yard double ■width, old bleach ivory linen. Clark's Stranded Embroidery Cottons, using two threads. Pink Dark, 404 1 skein Medium, 497 1 Pale, 465 1 Green Dark, 498 1 Medium, 403 1 Pale, 496 1 Ivory 610 2 skeins The centre mat measures 13J ins. by 10£ ins. The place mat ...

... Curried dishes can be quite varied and easily adapted to take different places on the menu. First of all you must have a good curry basis, properly cooked, which you can use in many ways as I shall explain, dealing afterwards with a few soups and little savoury odds and ends. Curry Basis One onion, three or four shallots, clove of garlic. Curry powder, flour. Lemon juice, jam or sugar, salt. ...

... _ 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, ...

... 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 ...