... There are only two ways of doing a thing, they tell you early in life, the right way and the wrong way. But, of course, I discovered later in life, they couldn't have meant cookery. Because when you start to cook you realise that in every process there are several right ways of doing a thing, each of which someone or other is always ready to tell you is wrong, and a quite bewildering variety ...

... IT was easy to get in a groove over sweets, hot or cold, specially while ingredients were limited. The sum- mer with fruit and more milk available seems a good time to refresh ideas on cool sweets, as we hope for weather which makes cold meals welcome. When preparing cool sweets in hot weather it is as well to use good measure of gelatine, as it saves the disappointment of tumble-down jel lies ...

... By Harriet Muir Now, more than ever, it is important to eat well, i _vA(Jl We have to see that our menus are healthily Ollf dd.ily diet S-Sl balanced that each day we get enough fuel to keep the body's engine ticking over nicely, and that we also get our daily quota of the vitamins and minerals that maintain it in good repair Menus Breakfast. Stewed figs bacon and fried bread oatcakes and ...

... J^TOLV Vo i3vaA l^eei EXCEPT for very large families, it is an obvious advantage to choose the cheaper cuts for our meat ration and not leave everything to the butcher who will, if he is a wise man, dispose of the prime joints first and to those of his cus tomers who are inexperienced in the art of selecting meat. S The cheaper the cut, the better the cooking needed, but the greater the number ...

... Cheese i Dishes FRITTERS 2, Bring 1 gill of water to the boil with 1 oz. of margarine when the margarine has melted draw aside from the flame and pour in 2 oz. of flour. Stir well until smooth and let cool a little before beating in 1 reconstituted egg and from 1 to S 2 oz. of grated cheese. Drop teaspoonfuls of the mixture into s hot fat and fry. Serve hot, with grated cheese. CHEESE SPREAD s ...

... Hmk fwi Since the rationing period began, we have been over whelmed with recipes for sweets which use no sugar. This is useful up to a point. But in most households the family sugar ration is so managed that a reasonable proportion of it goes into sweets. For which reason most of these recipes for sweets, while not causing you to be fecklessly prodigal with sugar, make no attempt to do without ...

... ■QUI £&wedtl/i O (P-docfe By Harriet Jinii SAVOURY BEANS 5 lb. (or more) fat bacon I lb. potatoes; rashers, thinly cut; I teacupful brown gravy; 2 small or I large firm Pepper and salt; cabbage; I teaspoon chopped sage; 2 cooking apples; (optional). Remove outside leaves of cabbage, which can go into the Sea Pie below. Wash cabbage thoroughly and cut it across in slices about an inch thick. ...

... Winter Dinner Party Creme de Legumes Mixed vegetables. Milk, two egg yolks. Butter, salt, pepper, herbs. Pearl tapioca. Peel and cut up one pound of mixed vegetables (onions, carrots, leeks, potatoes) and brown for a few minutes in a saucepan with a little butter. Add salt, pepper, a bunch of herbs (thyme, parsley, a bay leaf) and hot water-- one-third more of water than you will require of ...

... COOKING BY A. H. ADAIR We all know the kind of cocktail party which begins at six-thirty and ends-- well, when does it end? We have all suffered from our special friends who, having nothing better to do, simply won't go. Suffer is the wrong word. I always think the scratch meal after a cocktail party is the best part of a cocktail party. Now, what shall we give them to eat? With the cocktails ...

... Success m AALADS by CATHERINE IVES SALAD making is quite one of the most amusing branches of the culi nary art. There is no chance of feeling bored with it, because there is no end to its variety, and in households where there is little time to spare for the elaborate garnishing of dishes, salads stand out as the most potent decorators of the dinner table. As cold menus are naturally more ...

... Some women know all the tricks which make for successful cooking. Their less practised sisters will find something to help them in the short list of hints given below. To obtain a golden colour when frying, heat your fat to boiling point over a medium flame first, and reduce the flame when adding the food to be cooked: A bunch of fresh mint kept in your kitchen helps greatly to discourage ...

... W Moods Suits a n and aU Appetites- IT is easy to give a successful party if your guests are all ready to enjoy the party. Then, no matter how you mix your food, drinks and people, the evening must be a triumph. But every party does not sail along so smoothly. However careful the hostess, elements arise to disturb the social sea. There are those people who didn't really want to come, but felt ...