... COLD fish combines well with a good summer salad and one can often use up remnants of cooked fish either in this way or in little Aspic Moulds. Shell-fish such as lobster, crab and shrimps make decorative and tasty dishes and need not prove extravagant for a family if mixed with other fish or used as the foundation of a salad or made-up dish. By making a good variety of fish dishes and ...

... F QianqeS i and i lemonS i By Jiarriet JM u i r THE bleakness of February is somewhat reflected in the house wife's resources. But the bright spot of February comes to the rescue; oranges and lemons and the delight of fully flavoured home-made marmalades and lemon curd. First then to make our preserves. Although I am writing about oranges and lemons, I shall give grapefruit a mention, while ...

... o.a O fltotefo, WE all vary in the uses to which we put our extra sugar, but now that jam is plentiful and unrationed, and sweets are short, many may like to use some of the sugar in home made sweets. Some are deterred from sweet-making by the more tricky recipes which involve a thermometer or other means of testing heat. Deli cious sweets, however, can be made with no cooking at all. Fondant, ...

... IT was easy to get in a groove over sweets, hot or cold, specially while ingredients were limited. The sum- mer with fruit and more milk available seems a good time to refresh ideas on cool sweets, as we hope for weather which makes cold meals welcome. When preparing cool sweets in hot weather it is as well to use good measure of gelatine, as it saves the disappointment of tumble-down jel lies ...

... Floral Cutlets ...

... S CEASONING is difficult to be exact about as ^individual tastes differ. It is, however, very s s puzzling for the inexperienced if recipes are r too vague. Do not over season. More can be added s S but an overdose is fatal. It is a safe rule to add a pinch of salt to flour on all occasions. It is not S noticeable but improves flavour. c For vegetables allow a level teaspoonful to pint j> of ...

... Cakes Without E$s IT is still a problem to produce varied cakes in the winter without using eggs which can seldom be spared for cooking. There are, of course, a number of eggless fruit cakes to be made which are quite as good as those made with eggs, but when it comes to small cakes and sponge mixtures, good results are not so easy. There are, however, quite a number of good recipes excluding ...

... M p /s ^yf c^& -piia h -b Ac A SMALL fry makes a very tempting breakfast or supper dish for a few people and gives you the opportunity of finishing odds and ends in your larder satisfactorily. All sorts of bits mix unexpectedly well when introduced in the frying pan and can be served prettily arranged like a small grill. Eating with the eye is an essential factor with meals served on ...

... By Harriet Muir EASTER provides more scope for interesting things for the tea table than any other of the holidays. Certain breads, cakes and biscuits all bear its name and to these can be added little fancy cakes of our own devising fashioned in a manner typical of the Easter emblems. Arm yourself with two fancy cutters, in the shape of a rabbit and a chicken, and much can be done. EASTER ...

... LAST month we considered suitable dishes for the family during the meat shortage. This time the recipes are for the more sophisticated palate of the adult. It is wonderful what a variety of flavour ing can be introduced with the use of spices and curries. These need not necessitate a really hotly flavoured dish which many people dislike Spices and flavours can be introduced with as much ...

... ^reabfast without %aCotv ONE hears more moaning over the breakfast situation than any other meal, perhaps because we face the problem in the early morning! tsreaktast is, alter all, almost tne most important meal as the family may not eat well again till supper. We are used to associating certain dishes with breakfast so that when we are told corned beef is to assist the bacon problem it ...

... GutuMW^ tor Oii[% A, FILLETING fish is one of those things which can waste much time and give unsatisfactory results unless done in the right way. A very sharp knife is the first essential. When filleting flat fish such as sole and plaice cut off fins first. Now slit down the backbone of the fish from head to tail for left-hand fillet, and tail to head for right-hand fillet. Slide the knife ...