... The MeM s A SIMPLE DINNER MENU Potage Bonne-Femme Wash a small lettuce and a ¼1b. of sorrel, cut them up small and put in a stewpan with 10z. of butter. Cook, whilst stirring, for five minutes, then add one and a half pints of stock, and simmer gently ...

... Irish Stew (But Not on the Menu) It must have been very trying lately in those quiet old Family Hotels in Dublin, but, ot course, one gets used to everything ...

... THE MENU EGGS AND THEIR TREATMENT THE French make all manner of dainty dishes from eggs, and now that they are, fortunately, getting a little cheaper, an egg course is not only tasty and appetis ing, but makes a valuable addition to the menu, whilst meat ...

... c MENU ON THE COOKING OF VENISON Roast Haunch of Venison. A Braised Shoulder of Venison. Venison Fillets with Tomatoes. Roast Haunch of Venison FLOUR the haunch well and sprinkle it over with pepper. It may be hung for ten days, unless the weather is ...

... MENU SUMMER DRINKS Badminton. Hock Cup. Cyder Cup. Champagne Cup. Grape Fruit Sherbert Lemon Kali. Iced Coffee. Badminton PLACE in a covered jug on ice a bottle of beaune, the rind of one orange, the juice of one, an ounce of bruised sugar candy, a few ...

... The Menu V egetable Omelettes At this season, when maigre dinners are popular, the omelette is a very useful and tasty addition to the bill of fare, and vegetables can be introduced with advantage, either into the omelette mixture or as stuffing. One ...

... MENU THE PARTRIDGE SEASON An Old-fashioned Way of Roasting WASH the bird in cold water in which a little soda has been dissolved. Wipe it dry and rub it inside and out with salt and pepper. Then rub the outside of the bird with warm butter and dredge ...

... c2/2e MENU SOUFFLES Fish Souffle. Oyster Souffle. Veal Souffle. Cheese Souffle. Fish Souffle A QUARTER of a pound of uncooked filleted white fish will be sufficient. Wipe the fish and chop it finely. Melt ½ oz. of butter in a saucepan, add I oz. of flour ...

... The Menu Lobsters and Grabs LOBSTERS and crabs are now at their best and very plentiful, and there are so many ways of serving them that they are a tasty addition to any meal. The recipes below are worth a trial. Fricassee of Lobster Lobster Mayonnaise ...

... The Menu An April Dinner Consomme au Parmesan Saumon Printaniere Fillets of Beef a la Bearnaise Roast Guinea-fowls Salad Pineapple Snow Canapes a l'Exmoor CONSOMME AU PARMESAN Clear soup, with grated Parmesan cheese handed. SAUMON PRINTANIERE Boil a nice ...

... The Menu This week, our space being limited, we give our readers a few odd recipes which should prove useful at this season of the year TIMBALE OF MACARONI Take ½lb. of Naples macaroni, boil it until quite soft, drain it in a cloth, cut in pieces half ...

... MENU DANCE REFRESHMENTS Pate de Foie Gras Sandwiches. Potted Chicken, Ham or Game Sandwiches. Boned Turkey. Oyster Patties. Lobster Mayonnaise. Chocolate Eclairs. Claret Jelly. Pineapple Salad. Ices. Hot Soup (Served in Cups to Each Guest when Leaving) ...