... The Menu As there is always, during Lent, a great demand for fish, I think the following recipes this week may be found useful: Fillets of Turbot a la Gendienne Scalloped Oysters Fried Whiting, with Sauce Piquante FILLETS OF TURBOT OR HALIBUT A. LA GENDIENNE ...

... The Menu By some people Red Mullet are accounted a very dainty fish, and as just now they are rather plentiful, a large shoal of them having been caught recently off Dover, I think a few recipes on the best way of preparing them may be found useful. RED ...

... The Menu Now that October has come in and nearly all the owners of country houses are entertaining for the shooting, the hostess naturally finds plenty to do in the catering for her guests. Fortunately, the food supply of every kind is abundant, and, ...

... Tike Menu One of the most seasonable of the many delicacies in our food market, and one that is always welcome, is Spring chickens. To have them absolutely in perfection they should be spatchcocked and grilled, as follows: Divide the birds down the ...

... THE MENU This week I hope my readers may find a few recipes useful for cakes and sandwiches for an At-Home. One is always glad to hear of something fresh, and although cakes can always be bought at the best shops, such as Buszard's, Fuller's, or Harrods' ...

... The Menu Savoury dishes at the present time being so fashionable, and novelties in them so much inquired for, I am going to give, this week, some recipes for various dishes, which I think any cook will be able to manage with very little difficulty. ANCHOVY ...

... The Menu The question of luncheons for the river is an all absorbing topic these days. I offer the following suggestions for those who wish to entertain their friends with a modest little luncheon to be eaten à la picnic. GALANTINE OF VEAL Take a piece ...

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... The Menu I hope the menu of a ball supper I am giving this week will be of use to those of my readers who have promised to allow the young folks to have a dance before their return to school. Of course, the menu can be altered as the hostess thinks best ...

... The Menu Thanks-giving is good, but thanks-living is better. Matthew Henry. COOKERY stands now quite among the fine arts. The dishes that one's grandparents would have thought fit for a king would to-day be spurned by even the family of moderate means ...

... THE MENU Whit's here Things for the cook. -Shakespeare. Too many cooks may spoil the broth, but there is no like danger in the provision of too many recipes, and I have before me an up-to-date and economical cookery book, published by Jarrold and Sons ...

... The Menu There are many ways of cooking salmon, but, after all, what is better than a well-flavoured mayonnaise? It is a capital dish for supper on Sunday night, and can be prepared by a parlourmaid of average intelligence, when it happens to be Mrs. ...