... 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 ...

... 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 ...

... 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, ...

... The efficient kitchen is the focal point of a happy home. More kitchens would be more efficient if more housewives knew about current ideas in kitchencraft. Inevitably our knowledge of kitchencraft is wider than that which the average woman can acquire within the radius of her own home. We have special advantages and like sharing them. But since all we know on the subject would fill a book, we ...

... JULIJIU fWtTL J^a/na (t/isjJMld Better Cooking By A. H. Adair AS you travel through a country, the food changes as much as the landscape. Journeying in a leisurely manner from northern to southern France, you keep getting the impression that you have crossed another border. I travelled slowly through France recently on my way to Italy and had another chance of enjoying the changing scenes and ...

... Alohe AMD UKt U Too many people who live alone get slack about cooking. They think any food will do. They think it is not worth making an effort to cook for themselves, less worth making an effort to cook for other people. It is easy enough to get into this state of mind which leads to the sausage-on-a-tray-each-night meal which, admirable as it is occasionally, is really rather monotonous. ...

... We have for some little time been keenly interested in the work of Mr. Eric Meade-King, whose work has appeared in this paper from time to time. In The Silent Horn, he has dealt with those times when fox hunting is not going on. It is a good idea. It strikes a fresher line of country than usual, and it is well carried out. There are four colour illustrations of which I like best that of Mr. ...

... 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 ...

... 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 ...

... 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 ...