... THE GOURMET By L m il, ia Hors d'CEuvres Varies (Hamburg Beef) GRATE some cooked lean beef, pile it on a glass dish, garnish with cress and sliced pickled gherkins. Eperlans Frits Steep the required number of smelts after cleaning in milk and water for about a quarter of an hour. Then take up the smelts, drain them, and dip each fish separately in flour, then plunge them into very hot fat, and ...

... HenuI A DINNER IN SEASON Hors d'CEuvres Smoked Salmon a la Cardinal Clear Soup Fillets of Trout Mousse of Ham Grape Fruit Salad Duck en Casserole with Peas Compote of Melon Chicken's Liver Savoury Coffej Liqueurs Dessert Smoked' Salmon a la Cardinal CUT some smoked salmon in wafer-like pieces and lay them on slices of tomatoes over slices of cucumber, garnish with strips of hard-boiled white ...

... -fejvf L M r# n] I nJ A THE TREATMENT OF GAME Jugged Hare FRY the hare, which should be cut up small, in dripping, with an onion stuck with cloves. Put all into a jar with plenty of gravy made from bones, also a bayleaf, herbs in bag, salt and pepper to taste, cover the jar or casserole, and cook in the oven from two to three hours. Thicken the gravy, and, when dishing up, add forcemeat balls ...

... THE MENU s COLD SWEETS FOR THE HEAT-WAVE Lemon Sponge Tapioca Trifle Gateau with Fruit Fresh Fruit Mould Fruit Salad Compote of Melon Lemon Sponge Soak ioz. of gelatine in cold water for six hours, then dissolve it. over the fire. Add the thin peel of two lemons, the strained juice of three lemons, and ½lb. of castor sugar. Let all boil two minutes; stlain it, and leave till nearly cold. Beat ...

... The Menu the strawberry season Strawberries and Lemon Place the fruit, after removing the stalks, in a deep dish, sprinkle well with castor sugar, then squeeze the juice of a lemon all over the fruit. Then allow it to stand about ten minutes. One lemon is sufficient for each pound of fruit. This will be found quite a delicious way of preparing strawberries for dessert, as the lemon-juice ...

... The Menu Autumn Vegetables THE range of vegetables suitable for household use becomes at this time of year very limited, and house keepers are glad to know of dishes that are a novelty in the menu by means of various ways of cooking. Thus, Brussels sprouts à la Parisienne is quite a different dish from the very ordinary one of simply boiling in water, and, served as a savoury, will, I think, ...

... THE MENUs Casserole Cookery Fowl En Casserole Food coolced in casseroles is par excellence the most perfect method of cookery. It may be cooked either on the stove or in the oven. Less heat is required, but more time. An old fowl cooked en casserole becomes as tender as a young chicken. For casserole of fowl try the follow ing recipe: Have ready a plump fowl trussed as if for roasting. Cut up ...

... 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 for half an hour; rub through a sieve. Return the purée to a clean stewpan with half a pint of good white sauce, season to taste, add three ...

... The Menu VARIOUS WAYS OF TREATING CRABS AND LOBSTERS Crab Salad. Devilled Crab. Lobster A la Creole. Lobster Cutlets. Mayonnaise of Lobster. Crab Salad Take the meat of two or three small crabs, cut it into small pieces, put it in a basin and mix with about one- third its quantity of shredded endive; season with salt, pepper, two tablespoonsful of Lucca oil, three table- spoonsful cf best ...

... The Menu Gold Dishes for Hot Days Sweetbreads au Montpellier Chauxfroids of Mutton Cutlets Asparagus Mould Cream Cheese Salad Lobster Canapes Tomatoes a l'Americaine Sweetbreads au Montpellier Cook some sweetbreads; cut them into cutlet shapes, have ready some aspic jelly, and dip each cutlet into the aspic before it is quite set. Arrange the cutlets round on aspic chopped and heaped up on the ...

... I f hi M k. x r i S SOME WAYS OF TREATING SHELL-FISH j SHELL-FISH are very plentiful and fairly inexpensive now, and I am giving a few recipes for them, as a change from the ordinary salad or mayonnaise. Gratin of Lobster Cut a good-sized lobster in half and pick out all the meat, which must be cut into thin slices. Put i oz. of butter into a saucepan with one small onion finely minced. Brown ...

... Thf. Mf.nij L Some Simple Everyday Dishes nD Sheep's Tongues in Brown Sauce Soak the tongues for two hours in cold water, then scald with boiling water, so that the skins can be easily removed. Split the tongues lengthways, then prepare the sauce. Brown in a saucepan one tablespoonful of good dripping, one finely sliced onion, and two sliced carrots. Season with pepper and salt, a pinch of ...