... This little collection of meatless luncheon entrées seem to me to be perfect for April (month of changing weather and capricious appetite), as they are all of a very spicy nature. Croquettes de Frontage Flour, butter, milk. Salt, pepper, nutmeg, cayenne pepper. Grated cheese, fried bread. Frying fat, tomato sauce, parsley. First make a smooth Bechamel (white) sauce, cooking it rather more than ...

... 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 ...

... 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. ...

... 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 ...

... The party that begins at nine-thirty to (officially) twelve and probably lasts until two or three, does not differ very much from the cocktail party. Much of the same type of food could be served, but the drinks would be long instead of short. But in case you don't want to repeat yourself, here are a few suggestions. Canapes (as for a cocktail party) Tourain (a hot soup) Cold turkey and ham. ...

... £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 ...

... 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 ...

... 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. ...