... The Sweets PRUNE BORDER MAKE a prune jelly with 1 lb. of cooked prunes chopped very small. Dissolve ¾ oz. of gelatine in the hot prune mixture and add lemon juice and a glass of sherry. Take a cake tin about 8 ins. across; grease and rinse in cold water. Grease a smaller tin about 5 ins. across and stand in the centre of the first tin. Fill the border with the hot prune jelly. When set, remove ...

... WE are well trained in the art of substitutes these days. Some of them, if carefully chosen, can be nearly as good as the originals. Chicken pasties or vol au vents used to be a tempting item on the menu. Try making these with a tin of tunny fish. Prepare vol au vent cases made of rough puff pastry, or if short of fat line patty pans with short pastry. Fill with the following SPANISH VOL AU ...

... Sugar and Spice COOKERY By JANET DARBY And some very niee things to go in piekle jjars MUCH as I regret the darkening days and falling leaves, the early days of October console me with the promise of appetising relishes to accompany hot and cold meats -and, for that matter, fish as well --throughout the year. For this is my pickling time, and if you care to accompany me on my culinary ...

... -rr OQf A V) n4- /pr i/ wfL/ /i I Iff f-M v NOW that some ingredients are in better supply, it is possible, once again, to make French pastries. To begin with there are: TOURTES AUX FRUITS r Ingredients 1 pint strawberries (or other fruits such as stoned cherries, currants, raspberries, backberries or snips of apple cut wafer-thin); f lb. flaky pastry; cupful of fruit juice glaze. fe Roll out ...

... WE have given recipes using corned beef before but it may be helpful to repeat some less familiar ways of using this standby when the meat ration flags. Personally I prefer corned beef to other prepared meat because of its tastiness. Even a small portion can be made into most savoury meals when combined with other foods. This art of mixing foods seems to me the keynote of current cookery. ...

... just m, CHEESE (p.) With suitable additions and flavourings, cheese makes the most appetising and attractive dishes for any course or occasion by JANET DARBY A FEW years ago we had a vegetarian guest who stayed with us throughout Lent. The combination of Lental discipline and vegetarianism left me without the main stay of fish or meat, and providing substantial and appetising meals called for ...

... Eatables In June How To Choose MENU Vichyssoise Soup (hot or cold), Chicken and Apple Salad with Buttered Potatoes, Strawberry or Goose berry Custard Flan. MENU II Honey and Grapefruit Cocktail, Casserole of Fish with French Beans, Baked Fruit Crumble with Cream. MENU III Smoked Trout with Horseradish Sauce, Veal Cake with Stuffed Tomato Salad, Honeyed Apples these can be eaten hot or cold) ...

... a I Light Hand with SPONGE There are a feu ...

... J|1 e foods. JANET DARBY oysters lobster are the lords of the species. but mussels, scallops and the other humble members also make dishes to delight the gourmet I LEARN with no surprise at all that we have in this country a fishmongers' college at which ambitious young fish apprentices are trained for no less than three years to prepare, present and purvey their wares in the most attractive ...

... JANET DARBY talks about cakes for special occasions generally and Easter I in particular EASY as it is to knock up a sponge sandwich for the family, or a plateful of little cakes to eat with the odd cup of tea, festivals do offer an opportunity to the good hostess to display not only her prowess as a cook but also her talents as a decorator-- a cake decorator, I hasten to add. That simple ...

... FISH now holds a front place in our diet and tor this reason many of us grow tired of the usual round of fish meals. Various kinds of shell fish can help out this difficulty they are mostly well-flavoured and so make good and tasty dishes either alone or in the form of delicious sauces to go with other fish. Oysters and lobsters are often regarded as purely luxury foods, but if used in small ...

... i> 1) D RAISED vegetables will be found to be a very good alternative S s Dto the usual method of boiling and specially with some of Jj the winter vegetables such as cabbage which easily get mashed 5 S and discoloured unless carefully cooked. Not only are they good cooked with the meat but form an excellent vegetarian S meal, using the stock for a white sauce which can be thickened s and ...