... OCTOBER and the ensuing months are difficult ones for the housewife. The fall of the leaves marks the passing of our summer stand-bys-- fresh fruit and summer vegetables; eggs become almost non-existent; that autumnal depression that always pervades our minds extends to catering;. We are loath to make too many inroads on stores of bottled fruit and salted vegetables with the long winter ahead. ...

... A PASTRY, like batter, stands out as one's daily friend; equally helpful for all meals. It is one of the simplest and quickest foods to prepare and fortunately it is one of the few things which need not be bogus. When short of fat I often use other kinds of pastry. For instance, hot water pastry is very palatable and easy on fat, or, if I want the rather richer effect of flaky pastry, I make ...

... ONE WEEK'S MENUS Mty Ilarr iet Muir STUFFED MARROW Pass any remaining meat through the mincer with 2 onions; add an equal part of cooked rice. Salt and pepper to taste. II Peel 1 large marrow, scald, strain, and scoop out the f pithy centre. Fill with the meat and rice, place in a fire proof dish, cover with a white sauce and leave in a 'medium oven until the marrow is quite tender. Serve with ...

... 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 ...

... This little collection of meatless luncheon entrées seem to me to be perfect for April (month of changing weather and capricious appetite), as they are all of a very spicy nature. Croquettes de Frontage Flour, butter, milk. Salt, pepper, nutmeg, cayenne pepper. Grated cheese, fried bread. Frying fat, tomato sauce, parsley. First make a smooth Bechamel (white) sauce, cooking it rather more than ...

... The Mi SIMS SOME fish recipes for lent Salmon Cutlets and Sauce Tartare Cut the slices one inch thick, remove the bone, season each slice with pepper and salt, wrap in a sheet of buttered paper, and broil over a clear fire about a quarter of an hour. For the sauce, beat up the yolks of two eggs, and add a pinch of salt, pepper, and a tablespoonful of French vinegar. When well mixed, stir in a ...

... The Hentn t SOME seasonable fish dishes A Fish Puree Take a small fresh haddock, wash it, and cut off the head, tail, and fins, skin and fillet it, place the head, bones, etc., in a stewpan with two quarts of water, one tablespoonful of oatmeal, a bunch of parsley, pepper and salt. Boil gently for one hour, stirring occasionally, then pass through a sieve, remove all bones from the saucepan, ...

... Tike Memi A SIMPLE and dainty luncheon Hors d'GEuvres Varies Petite Sole Colbert Escalloppe de Veau au Madere Potato Chips. Flageolets au Beurre Omelette au Rhum Spaghetti a la Napolitaine Petite Sole Colbert Skin a sole, and after having cut a small incision (about two inches long) on the upper side, egg and breadcrumb it, and fry in boiling fat until a golden colour both sides. In the ...

... THE MENU Summer Luncheons i Fried Soles *Chicken en Casserole. Peas. New Potatoes Stewed Black Currants. Junket Spaghetti a l'ltalienne. Coffee II Cold Salmon Mayonnaise ♦Braised Lamb or Mutton Cutlets ♦Iced Venice Pudding Camembert Cheese. Coffee III Lobster Cutlets ♦Filet de Bceuf a la Reforme Fruit Salad. Macaroon Custard ♦Macaroni a la Milanese Chicken en Casserole Cut up a fowl into neat ...

... WHEN you list the vitamin B foods, you will see how probable it is that many people are not getting enough of them to-day. The natural sources are: germ of cereal, egg yolk, liver, yeast, milk, green vegetables, pork, bacon, nuts and pulses. These foods are not now taken in sufficient quantity, nor sufficiently often, to fill the demands for vitamin B made by your body. In the summer, peas and ...

... Especially X OLe Wan (t)n cJleave MUSCOVITE SOUP Dice 4 onions and fry until golden brown; add the finely shredded heart of a cabbage and leave for 10 minutes over a low fire. Mix in 3 dessertspoonfuls of flour and finally 3 pints of strong vegetable stock to which 3 meat cubes have been added.^ Stir until boiling and then let simmer for 1 hour. Season to taste, and add 1 dessertspoonful of ...

... The Menu VEGETARIAN DISHES SUITABLE FOR HOT WEATHER Peas Stewed with Lettuces and Ham Shell a peck of young green peas and put them into a bowl of cold water and 20z. of butter. Work them well with the fingers to make the peas stick together, and then drain them in a colander. Put them then in a stewpan with the hearts of two cabbage lettuces finely shred, a large onion cut into thin slices, a ...