... 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. ...

... MANY of us are at war with the problem of having to go out for long periods and then to concoct a meal in a short time on returning. This was easy when there was a variety of things to choose from like chops and steaks. But even if these dishes were more often available, one looks for a change, and meals which can be left to prepare themselves solve many problems. There are, m fact, many ...

... By Harriet Muir OUR small meat ration makes the choosing and cooking of it of the utmost importance! When there is any choice we naturally seek cheaper cuts to. get as much as possible. Then, of course, we must consider the best way of handling the coarser, tougher portions to make them tender and appetizing. When you are buying look at the colour and texture of the meat. Beef and mutton ...

... Tj5 fewfi fbur WE talk of Black Monday, but for the housewife I think Black Wednesday is apt. Where there are several in the family most of us find it necessary to use one of the meat 1 desertspoonful flour pint stock tea- spoonful chopped parsley; teaspoonful anchovy essence; tomato sauce. Mince the beef and bacon very finely; add crumbs, anchovy, lemon, parsley and season. Mix in just enough ...

... WHEN I hear people say cheese is no use to them for a real meal and they do not care for it cooked, anyway, I often wonder if they have really surveyed the infinite possibilities of cheese dishes. It, is invalu able for providing nourishment and good flavour to many an otherwise dull background of vegetables and so on; again, added to sauce, specially with a dash of tomato as well, it ...