... EVERY WOMAN'S RECIPES. CREME DE TOPINAMBOURS. 1^ lb. of Jerusalem artichokes. One slice of turnip. 1 carrot. 1 oz. of margarine. Garlic. 2 dessertspoonfuls of flour. 1 1 pints of water. W ash and cut into slices all the vegetables fry them in the margarine. A fter a quarter of an hour, mix in two dessertspoonfuls of flour and the water. Transfer the lot into a saucepan and leave it simmering ...

... CEUFS DE POISSON AU PAPRIKA. 3 oz. of hard fish-roe. 1 tablespoonful of oil. 1 teaspoonful of paprika. Pepper. You can either buy hard roe separately from your fish monger, or else clean your own fish, such as bream, at home, and keep the roe. Remove the skin from round the eggs and put them in a bowl add the paprika, the oil, and a pinch of pepper, and beat well together with a fork. Spread ...

... . i CONCOMBRES MOLDAVES. 4 cucumbers. Margarine (dessertspoonful). 6 oz. of tongue. Flour (dessertspoonful). 1 onion. 1 lb. of tomatoes. 2 tomatoes. 1 gill of milk. Pepper. Allow one medium-sized cucumber to each -person (the fat, stubby, pickling kind are best when obtainable remove the skin and put in boiling water for twenty minutes. Take out, cut a thin slice the length of the vegetable, ...

... . v' VINAIGRETTE DE SARDINES. 2i tablespoons of rice. Mustard (one coffeespoonful). 4 tablespoonsful of oil. 1 onion. 1 tin of sardines. 2 tablespoonsful of vinegar. Place on the pre two saucepans, each containing two pints oj ngniiy sanea water. When the water is boiling, pour into one of the two 2 J tablespoonsful of rice. Leave boiling for 10-12 minutes. Meanwhile mix together in a bowl a ...

... . POTAGE MINUTE. 2 cupfuls of Oxo. 1 cup of milk. 1 cupful of tomato puree. 1 large onion. Salt. Pepper. Pour into a saucepan the Oxo, milk, and tomato puree. Bring to the boil, add a grated raw onion and serve in cups or soup-plates, as preferred. BOULETTES DE CEREALES. 2 oz. haricot beans. 2 oz. lentils. 2 oz. pearl barley. 2 oz. rice. 2 onions. 1 cabbage. Herbs. 2 oz. margarine. 3 spoonfuls ...

... . 1 )b. of potatoes. 2 dessertspoonfuls of sugar. 2 dessertspoonfuls of flour. 3 drops of vanilla essence. Margarine. Clean the potatoes and leave them in boiling water for half an hour. Remove and peel them, and pass them through a sieve. Add the sugar, the flour and the vanilla, and roll out the paste. (Thickness about J of an inch.) Then, with a tumbler, cut as many rounds as possible and ...

... . A SUBSTITUTE FOR SWEET CORN SUITABLE FOR HORS D'CEUVRE. 2 oz. pearl barley. 1 oz. margarine. 1 cupful of Oxo. 1 dessertspoonful flour. 1 cupful of milk. Put 2 oz. of pearl barley into a saucepan with one large cupful of Oxo (one cube diluted in water). Leave it simmering gently until ail the liquid has been absorbed. When cold, mix the barley with a white sauce made of I oz. of margarine, ...

... EVERY WOMAN'S RECIPES. POTAGE PARMENTIER. 15 medium-sized potatoes. 2 carrots. 3 onions. 4 pints of water. Salt. Pepper. Peel the potatoes, onions and carrots, cut them into slices and put them into four pints of cold water. Leave the vegetables boiling gently for two hours and then strain off and serve with croiltons small pieces of fried bread). I f 2 cauliflowers. I 8 potatoes. 1 J ...

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... I /EVERY WOMAN'S RECIPES. J BOUILLABAISSE A L'ANGLAISE. QJf J lb. of carrots. J lb. of onions. 1 lb. of potatoes. 1 lb. of artichokes. 4 slices of turnip. 2 oz. of margarine. 2 pints of water. 2 lb. of cod fish. 2 dessertspoonfuls of flour. Clean and cut into thin slices all the vegetables except the potatoes, and fry them for twenty minutes in the margarine. Mix in the flour and then add the ...

... EVERY WOMAN'S RECIPES. A c VT -A SOUPE AUX CHOUX. 1 small cabbage. 1 dessertspoon flour. 1 1 pints cabbage water. \V^ y I oz. margarine. 1 onion (grated). 1 tablespoon grated cheese. Shred finely a small cabbage, cover with water and leave to boil for half an hour. Mix J oz. of margarine with one dessertspoonful vf flour and add one and a-half pints of the cabbage water. Bring to the boil, ...

... . t in. oi nour. taoiespooniuis ot water. 1 egg. Corned beef or other meat. 2 oz. of grated cheese. 1 onion. Salt. Put into a bowl the flour, the egg, a pinch of salt and the water. Mix the ingredients well with a wooden spoon, and then worp with the hands for five minutes. Cover the paste with a dry cloth and leave it for ten minutes. Remove the cloth, spread it on a table, sprinkle it well ...