... Ifh ree FRENCH Dishes By /Pfac/ame RAMLLLON FOX-TROT TEA CAKE (For 5 or 6 people) COLD FISH IN SHELLS (For 4 people) 1 lb. of cooked fish, cold, shredded or cut in small pieces. J lb. ordinary shrimps. 3 hard boiled eggs. 2 ozs. of butter or Margarine, r or 2 large spoonsful of thick cream 4 slices of tomatoes. A little mayonnaise sauce. Some seasoning herbs. Salt and pepper. 1. Shell the ...

... Three FRENCH Dishes By o/l 'ID Aim RAMILLON FILLET OF BEEF NICOIS (For 4 portions) STUFFED CUCUMBER (Flors ci'oeuvrc) 1. large smooth cucumber. 5 to 6 ozs. of lobster, salmon, shrimps or other cooked fish. 2 to 2j ozs. of table butter 2 or 3 tablespoons of fresh cream, salt, pepper, oil and vinegar. 1. Peel the cucumber and cut into slices i to i J inches thick. 2. Take out seeds and a little ...

... COLD fish combines well with a good summer salad and one can often use up remnants of cooked fish either in this way or in little Aspic Moulds. Shell-fish such as lobster, crab and shrimps make decorative and tasty dishes and need not prove extravagant for a family if mixed with other fish or used as the foundation of a salad or made-up dish. By making a good variety of fish dishes and ...

... The Sweets PRUNE BORDER MAKE a prune jelly with 1 lb. of cooked prunes chopped very small. Dissolve ¾ oz. of gelatine in the hot prune mixture and add lemon juice and a glass of sherry. Take a cake tin about 8 ins. across; grease and rinse in cold water. Grease a smaller tin about 5 ins. across and stand in the centre of the first tin. Fill the border with the hot prune jelly. When set, remove ...

... rjQck VJOOKERY By A. H. Adair tM .rdB H rro DINNERS Grapefruit cocktail. Tournedos diable. Sautee potatoes. Cheese rolls. The grapefruit cocktail is prepared in advance, and the Tournedos take at the very most fifteen minutes from beginning to end, during which time you prepare and cook also the potatoes, which are made with cold boiled ones. The savoury also is very quickly done. Have a very ...

... D inner into Supper IV hen you dine at nine or later, your meal should be the kind that can almost be cooked at the table MODERN customs have come into being to meet modern conditions. When you think about it you cannot be sur prised if dinner is served later and later. We live so much more quickly in these days, and get through at least twice as much in one day as our parents did, that our ...

... v>vVA^%- vO*v \^r B y II arriet M u i r Try giving the daily dose of cod- liver oil mixed -with cooked mashed potato. When cereals are short, alter nate with a Swiss breakfast dish- 4 oz. rolled oats, 4 tablespoonfuls milk, 2 teaspoonfuls sugar, and a few chopped raisins. Soak the oats overnight in barely enough water to cover, and in the morning stir up with the milk and other ingredients ...

... FISH DISH FISH PUDDING Skin and bone 2 lb. of fish pass the fish through the mincer or chop it finely. Mix it with 1 tablespoonful of creamed margarine, 2 crustless slices of bread soaked in milk and well squeezed, 1 fried, chopped onion, 1 dessertspoonful of anchovy essence and 3 reconstituted eggs, well beaten up. Place the mixture in a clean cloth, tie the ends together and leave it in ...

... ^Jahe iJwo Lt)ried cdaas EGG SAVOURY Into a saucepan put a nut of margarine, 1 teaspoonful of mixed herbs (chopped), a pinch of salt, 1 gill of meat stock and 2 oz. of grated cheese. Let simmer for 5 minutes then add 4 eggs reconstituted with milk instead of water and well beaten up. Stir the whole mixture until thick and serve on toast. RAINBOW DISH Reconstitute 1 egg with tomato puree and ...

... 5 I Q_ j 1 LLI I j .oSELF-- FOOD By A H Adair ON this page I am giving a few recipes which will be useful for evening parties throughout the winter season. They are mostly intended for informal occasions on which there would be just a buffet supper. But they would do also for the kind of party where there is a constant supply of plates filled with odds and ends, both sweet and savoury. EGG ...

... (^elections from Sp a in U\ (ever fhhnd If You Qaii t Yronounce Them forrectly. C00^ Them ...

... F QianqeS i and i lemonS i By Jiarriet JM u i r THE bleakness of February is somewhat reflected in the house wife's resources. But the bright spot of February comes to the rescue; oranges and lemons and the delight of fully flavoured home-made marmalades and lemon curd. First then to make our preserves. Although I am writing about oranges and lemons, I shall give grapefruit a mention, while ...