... \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 ...

... Potato Cookery Methods of treating the erstwhile inexpensive tuber By J\lrs. T^obert J^oble AFTER being treated as the Cinder ella among vegetables, the potato is at last becoming an important item in the menu. Plain boiled potatoes, unless they are very new and nice, soon become tiresome, but luckily there are many excellent ways of cooking them. Perhaps the peeling and preparation for ...

... e An Emergency D inner a for pr 7 r our which takes one hour to pre pare and costs six shillings By Jl. H. zAdair SUPPOSING we had planned to spend the evening out, and after six o'clock some friends, whom we do not often see, telephoned to say that they were in our neighbourhood and would like to see us? We should, of course, gladly give up our visit to the cinema, and we are delighted to ask ...

... The Beginning and End of a Meal Some Suggestions for H ors d'oeuvre Dishes and Savouries Sy A. H. Adair A PART from the fact that many pleasant little dishes can be served to start or to finish a meal, the economical value of hors d'oeuvre and savouries should not be overlooked. It often happens that our luncheon or dinner is in danger of being a little short and by tacking on an hors ...

... I ce Cream and F rozen Sweets Some recipes for ice cream and other equally refreshing desserts By IVTrs. Robert Noble ICE cream flavoured in various ways or served as the foundation for delicious sweets is always popular dur ing the summer months. Now that a refrigerator is re- frorrloH O C n n il UVVl U-U tial item of equip ment in a modern kitchen, the diffi culty of preparing ice cream ...

... AN entertainment which is within the reach of most purses and which the hostess will enjoy as much as her guests By Kathleen K. Bo wker EVERY change has Its compensa tion somewhere, and the growing fashion of informality certainly makes things simpler for the hostess. Less and less does enjoyment depend on the number of servants and the variety of the food; but the quality of the food, the ...

... H ousehold Dishes for the S Here are some suggestions 'which will prove the solution op many a busy woman s problems By A. H.Adair IT is very easy to give advice about cooking to those who have a well- equipped kitchen and plenty of time to devote to the running of their homes, and when the average woman buys cookery books, reads articles, exchanges recipes it is usually to gain new ideas ...

... 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 ...