... (do id dddiveets CHOCOLATE CREAM Reconstitute with milk instead of water 2 eggs; mix in 4 level dessertspoonfuls of custard powder and 8 of cocoa. Pour over 1 pint of boiling milk, strain back into the saucepan and bring to the boil while stirring. Add sugar to taste and serve very cold. APPLE CAKE Cream 1 oz. of margarine with 2 oz. of sugar; incorporate 1 reconstituted egg and lb. of sifted ...

... Ueaetalle Specials I TOMATOES AU GRATIN Line a greased fireproof dish with slices of tomato and cover with a layer of minced, scalded onions mixed with a little chopped parsley. Add S a layer of corned beef. Repeat until the dish is s full, the last layer being tomatoes, then pour i over i cupful of milk, cover with grated cheese and a few margarine shavings. Leave in a medium oven from 20 to ...

... CHEF'S SCRAP. BOOK Harriet M u i r APPLE 1 DISHES THAT ARE DIFFERENT appt.k crfsm tapt Mix in 4 oz. of flour, a pinch of salt, 1 teaspoonful of sugar, 1 dessertspoonful of cold water, 1 reconstituted egg, and 2 oz. of creamed margarine. Work well, then let the pastry stand for 2 hours (not rolled out) in a cool place. Roll out very thinly and line a tart tin. Reconstitute 2 eggs with milk ...

... 0 o o o O O o -o- o o O ...

... Curried Biscuits Small, plain biscuits; curry powder; salt; margarine. Spread the biscuits and scatter liberally with curry powder. Add salt. Make a little margarine hot, and fry biscuits curry side up, basting well. Turn over and fry on the other side. Take off fire, baste again, and allow to get cold. Rolled Herring Roe Sandwiches Small tin herring roes, or cooked fresh roes; mustard, salt, ...

... CzJruii, I L- ty/etfeiables ADAM'S SOUP j lb. each of green peas, Outside lettuce leaves or broad beans, spinach; cabbage; 2 young turnips and 2 A little fresh mint; young carrots; l£ oz. rice; 3 or 4 spring onions; 2 pints vegetable water; Salt and pepper. Shell peas. If broad beans are very young, they can be strung and sliced like runner beans. If not, shell them in the ordinary way. Scrape ...

... BREAKFAST SALMON Flake any salmon left overs and mix well with mustard, margarine and anchovy essence, using equal quantities of each and adding pepper and salt to taste. Arrange on pieces of toast, buttered hot, and leave for 5-10 minutes in a hot oven. SALMON FOR TWO Cut into small pieces as much cooked salmon as wanted, and mix with a pint of shelled shrimps heat in the following sauce Boil ...

... f Say/s Fa$ FueLy g g Aiicl Elavou# r JF m I W w By Harriet Muir Spring1 Vegetables Are In TURNIP TOPS WITH CHEESE Take 1½ lb. turnip tops for 4 people. Wash in several waters and remove any coarse stalks. Shake off surplus moisture and put in a saucepan with 1 or 2 oz. fat and 1 teaspoonful salt. No water is needed. Put lid on pan and cook 10 minutes or so, shaking occasionally. Oram, put m ...

... The Meat Ration THREE-LAYER MUSACA Chop as much uncooked pork as you can spare and arrange alternate layers of meat, thin slices of raw potatoes and onion rings, also raw. Sprinkle each layer with salt and pepper, pour over 1 cupful of water, cover with breadcrumbs, and on top of these put 1 dessertspoonful of lard. Place a lid on the dish-- or a piece of greaseproof paper-- Land bake in a ...

... WHEN one is called upon, to produce a meal in the shortest possible time there are two alternatives; there is a cold meal left ready, or a meal left slowly cooking, which is ideal if you can time your absence to two or three hours but no help if you are out for the day. Slow cooking meals are extravagant on fuel if done regularly when you are out for some hours and have to produce a meal on ...

... IT is more than ever important to-day that food should be attractively served. An artistic eye and skill in choice of garnish (bearing in mind flavour as much as colour) are two of the cook's greatest assets, in prepar ing all types of dishes. Simple decorations which can be used for savoury as well as sweet dishes are illustrated on this page. Among the best vegetable garnishes are radishes ...

... I I THE stock pot should never be empty. It should be the collecting point for S ji every good, tasty scrap from each day's >5 meals. The contents of a well-kept stock S J> pot will make soup the most nourishing part S of your diet. If possible, give stock a foundation of i s bones and meat scrapings, then add other items day by day. Add all vegetable pieces s S you cannot use for the table. ...