... By A. H. ADAIR ON this page I am giving a few specimen menus for all meals during the summer, which I thought might serve as a useful guide for those whose business it is to plan meals in advance. I do not mean that all the menus would necessarily appear in the same day, but I think that they give a good idea of the type of meal which is easy to prepare and pleasant to eat during the warmer ...

... By C. E. Hughes Hallett JUST as we are in the midst of our hustle and bustle preparing for the summer vaca tion, the berries for our various jams and jellies seem to ripen and demand attention. With a sigh we pause to think of the long weary time of stirring and boiling and wonder if it is worth while-- yet we are house-proud, and there is something peculiarly pleasing about a beautifully ...

... WHEN I hear people say cheese is no use to them for a real meal and they do not care for it cooked, anyway, I often wonder if they have really surveyed the infinite possibilities of cheese dishes. It, is invalu able for providing nourishment and good flavour to many an otherwise dull background of vegetables and so on; again, added to sauce, specially with a dash of tomato as well, it ...

... 0u\o\v(W Mk AUSTERITY Christmas is here again. Let us shut our eyes and conjure up a picture of the magic Christmas table of ten years ago; then set ourselves to see how much of that picture we can reproduce to-day, and how far we can outwit austerity for twenty-four hours. We cannot, obviously, imitate the main bill of fare, but we can stress the prettiness of the table, the dishes and the ...

... QMd Interesting cakes from simple ingredients AMERICAN CREAM CAKE Ingredients. Three tablespoonsful of sugar, one breakfastcupful of flour, a piece of margarine half the size of an egg, one teaspoonful of cream of tartar, half a teaspoonful of carbonate of soda, quarter of a cupful of milk, and two reconstituted eggs. but the soda and cream of tartar with the flour; rub the butter well into ...

... CAKES AND BISCUITS SALLY'S SCONES J lb. plain flour I teaspoonful sugar i teaspoonful each of 2 oz. dripping saltand mixed spice 2 teaspoonfuls currants J teaspoonful baking (optional) powder Sour milk to mix. Mix dry ingredients well together and rub in the fat. Add sour milk to make a soft dough. Form into scones. Heat girdle well, sprinkle with flour and bake scones about five minutes on ...

... salads By A. H. Ada i r In my opinion there are only two kinds of salads in summer time a plain salad of crisp, fresh green stuff, dressed in the simplest manner with olive oil, wine vinegar, salt, pepper and sprinkled with chopped herbs like parsley, chervil, tarragon, chives, spring onions; or a really elaborate mixture luxuriously sea soned with a good salad cream. There are some things ...

... Drinks are always important in our lives, especially in hot weather. Let them be long or short, sweet or sharp, with or without a kick. But if they are meant to be cold, see that they are really cold. Here are some exciting summer thirst quenchers. Grapefruit Punch Grapefruit juice. Kia-Ora. Sparkling white v/ine. Castor sugar. Ice. Put a good layer of crushed ice in a large glass bowl and add ...

... BY A. H. ADAIR Garbure Bearnaise Potatoes, carrots, onions. Cabbage, tomatoes, haricot beans. Thyme, parsley, garlic. A ham or bacon bone, bacon fat. Peel, wash and cut up those of the vegetables which require it, washing and cutting the others. Quantities need not be strict, say about a pound of mixed vegetables for four people and a cupful of haricot beans If these are fresh they can be put ...

... FEBRUARY SALADS BA I AVIAN SALAD I Batavian endive; French dressing; 1 shallot (if obtainable); I tablespoonful chopped Heart of celery; parsley or chervil. Wash endive thoroughly in several waters and dry in a cloth. Chop shallot and celery finely and put in the salad bowl. Scatter parsiey over. Make French dressing (if you have no olive oil you will be well advised to reverse the usual ...

... Alohe AMD UKt U Too many people who live alone get slack about cooking. They think any food will do. They think it is not worth making an effort to cook for themselves, less worth making an effort to cook for other people. It is easy enough to get into this state of mind which leads to the sausage-on-a-tray-each-night meal which, admirable as it is occasionally, is really rather monotonous. ...

... BOTTLING AND PICKLING I PICKLED CABBAGE Use only the heart of very white and firm cabbage; shred finely. Have ready one or more 7 lb. earthen ware jam jars and pack in the cabbage as tightly as possible. Bring to the boil enough salted water to cover the cabbage (allow 2 oz. of cooking salt to every quart of water), leave to cool off, and fill the jars. On top of the cabbage place a bouquet of ...