... RENEE HOUSTION is a wonderful artist. What youthful Personalily for a performer who isn't afraid to tell her audiences that she is a grandmother! I thought she saved the night for the opening of William Cummings' pantomime, Dick Whittington, which also reopened the old Palace, Kilmarnock. and brougm welcome vaudeville back to a house j where people like Horrie Forde, Bud Flanagan. Georgic ...

... Tours is the hub of the Loire tribu taries and roads. It is full of surprises cobbled streets and squares of Old I Tours, where street drainage is medie- val, hidden cloisters, a railway station i in chateau-style that is more famous I than its cathedral. On the main street is the , suave and I spacious, a lunchtime meeting pM for urbane Tourangeais. It is the life I work of Monsieur and ...

... Chateau d'Artigny The Chateau d'Artigny at Monts is the I oire's newest chateau: the perfumier Franjois Coty, who had vaulting ambitions, built it early in this century, a passable miniature Versailles in pure Louis Quatorze. It is not far from Chenonceaux, Valengay and Loches, and has a fine position on a rock above the meadows of the Indre. But no need to watch your visiting hours here, ...

... The road back to Calais and Boulogne is a long one to manage in a single day. Better to see your last day's chateaux: Langeais, Cinq Mars, Luynes, Le Lude, Fontenaille in the north of Touraine and spend the last night on the threshold of the chateau country at Le Mans. 'I here, conveniently, is the Hotel Moderne, recently decorated by the man responsible for the salon at President de Gaulle's ...

... 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 ...

... by MARY EASTON Traditional Easter cooking may call for spices and yeast, and for a simnel cake rich with fruit and marzipan, but there is often a demand for something just a little different. Here, then, are two typical Easter time cakes from the Continent, followed by an out of the ordinary recipe for an Easter Ring with the familiar yeast and spice ingredients. H AUSTRIAN H 11 CHEESECAKE gj ...

... (^tids to emancipation About the house by ROSEMARY CROMMELIN THE TYRANNY of an ill-equipped home is all too obvious. But how often new products are not what they seem; how frequently one's eye is seduced by colour and line. Here, however, are some new products worth having. The new Radiation Heatmaster is a gas-fired small bore central heating unit which is efficient, economical, quick acting, ...

... 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 ...