... Ay L VEGETABLE oil for cooking helps out the fat ration. V Although it is an expensive commodity, a little goes (s\ a long way. It can be used on its own for the ordinary Victoria Cake mixture and short pastry, but I prefer to )v7 use a little fat and a little oil. One can usually reckon y\ two-thirds as much oil as fat would be required. 7/y It is excellent for frying, as it makes a ...

... Alwua& ...

... r f OATMEAL is sustaining and warming and can be delicious in flavour if used wisely and combined with other ingredients. There are excellent dishes to be made from oatmeal for any meal from breakfast to supper, and as it is fortun ately plentiful again we can use it freely. For instance, for breakfast there are f such dishes as fruit and oatcakes, oatmeal porridge or sausages served on ...

... y THIS is the time when eggs are most plentiful so if you are fortunate enough to have any to spare here are two methods of preserving them. I personally have found them effective for f at least a year, and the flavour of the egg remains excellent, I though I prefer never to boil a preserved egg whatever the method. Eggs must not be more than a few days old when used for preserving. Water ...

... THIS is the time to make a good variety of pickles and to preserve the number of fruits and vegetables which are ceasing to be attractive; rhubarb which is getting old, green tomatoes, marrows which will never mature, pears that are hard. If possible, dry some herbs and parsley. They are a boon for stuffings and give a piquant flavour. Herbs should be icked when in full leaf, not flowering. ...

... Stt V V er Tu SUPPER or breakfast in the garden is a special delight. But what can we eat on these occasions which is simple to push out on the trolly and yet a little more substantial than picnic food? I suggest mostly cold fare, to save unnecessary traffic with hot dishes, which become cool during transport. It is pleasant to have a hot dish at some point, so I suggest this either at the ...

... By Harriet Mult A VARIETY of delicious summer sweets can be concocted with the help of jelly. Many of us are still not blessed with a refrigerator and so cannot enjoy ice-creams, but cool, jellied sweets make a very good second best. Summer fruits set in jelly combine these two things in a delicious way, especially with the accompaniment of a flavoured custard or mock cream. Here are some ...

... MMN DISHES WITH VEGETABLES By Harriet M air THERE are several golden rules to observe when making a vegetarian meal. Avoid wetness and too much bulk of vegetable. Always provide some very definite flavour, such as cheese, curry or herbs, and make your dish pretty and tempting. Many veget able dishes make an excellent meal, containing more nourishment and vita mins than with almost any other ...

... N# Waste No Want IF you have invited your Christmas guests before knowing what food you can muster, the hour comes when the bird or meat has to be stretched to its utter most. There are a number of delicious additions which can be served with either that almost make a meal in themselves. The careful choice of these embellish ments will often make it possible to afford a luxury bird such as ...

... By Harriet Muir Ijt9 FOR quickness and interesting results, there is nothing simpler or more economical than to make a good batch of pastry-- nothing lends itself better to a large choice of dishes, plain or fancy, according to the grandeur of the occasion. A short while ago I gave you notes on various types of pastry. I For a general purpose crust, a plain short pastry, a mixture of 3 oz. fat ...

... ^\ViL Jlc^CrvO By Harriet Muir SOUPS have had a back place through the summer, but already the prospect of hot substantial soup begins to be pleasant again; not yet the real winter soups such as Scotch broth and Mulligatawny but any of the number of seasonal soups for which we can use the less good portions of vegetables which are still flourishing in the garden or easily obtained in the shops ...

... NOW that coffee has be- come almost a s universal drink people are tak- S ing an increasing c interest in the art of making a good brew. There are many s r methods of mak- mg but the following points are S essential for good results in any method: S (a) A good blend of freshly ground coffee is essential. Always keep in s an airtight tin. I S b Allow two heaped tablespoonfuls of s coffee per ...