... 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 ...

... 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 ...

... 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, ...

... 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 ...

... 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 ...

... You have probably noticed that family appetites need coaxing just now. Winter roasts and substantial entrées are not too popular. This in fact, is the time to introduce some simple delicate dishes into your menu, occasionally, such as I detail below. Pot age St. Germain (For four people) One tin of Smedley's select garden peas Parsley, one onion. Salt, pepper, a pinch of sugar. White stock. ...

... SUPPER INTO BREAKFAST 1 CookinS ReUer A 1 This is the time of year to start varying your breakfast menu. A change for the first meal of the day, is good for your health, your palate, your temper. Why not borrow a leaf from our neighbours abroad, and use some of their supper and hors d'oeuvre dishes for the first meal, in the same spirit of trying out, in which they eat our breakfast dishes for ...

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... New and Inexpensive K itch en Equipment LET me introduce the Wonder Shredder, an Empire product from Canada which has already made many friends over here. ■A Although singular in name, it is actually a set, compris ing a fine, a medium, and a coarse shredder, for which a thousand and one uses will be found in every kitchen. They are made of a double copper steel base, and double plated, ...

... HOWEVER devoted to good cooking you may be-- and there are still many people who take a pride in their home cooking-- it is always useful to know how to make a cer tain number of dishes which, once started, can be left more or less to themselves. Nobody wants to spend half her life in the kitchen, nor is it in the least necessary to do so. Provided that you plan your meals methodically and ...

... louvre. Mixed bo %rI. salad, i r.reme de frUltS and 4 ,ould take little tunny t 1 1 a s rss^' l -$Jm ol minntes. time. 5 will take a 1 111 riirry Onieletj^ {at or butte 1 m a ,i. i°r PS. r^? .^m ,'t (or wo o> mo.1 to-- pel X ^S^r-sCS-Sgt^3 1 pi the gte5ry h, Saf'is j the otke very hot g MH pan under mato ketchup. fl| Jiil wfinS*^S> and the ha^ eS tn^ cream m oi keetroo clTCle gc I2) ...

... 1 1 uhat can he tvventy- r£>° S& As 1 I* saute can %vben tha p. .1 chicken ana ng the M and ftcish hy MH m 1 Mk Catve Wk tV^nt llteS JH Possrbl^ icken, oi ga*%£aU cubes. g-fj to see tfll hg S-tes and B hiteen to ^g soit. a up and n- reVtlOVe t e Poulet Saute Paysanne (Continued from page 71) herbs and pour on the egg and milk binding, stir well but do not let it boil. Salade d'oranges Oranges, ...