... The Menu Hors-d'OEuvres and Savouries Anchovy Eggs Fish Savoury Sardines Maitre d'Hotel Tongue or Ham Toast Devilled Almonds Scrambled Eggs and Tomatoes Hors-d' CEuvres a l'lmperiale Anchovy Eggs Boil four eggs hard. When cold remove the shells and cut a thin piece off each end of the eggs so that they will stand erect either way up. Cut them in halves, remove the yolks, arid they will form ...

... ite SOME SIMPLE DISHES Asparagus Soup Mousse of Salmon (Iced) Filet de Bceuf a la Reforme Marinade de Chouxfleurs (Cauliflower Fritters) Asparagus Soup CUT in inch lengths, alter well washing, twenty-five heads of asparagus. Boil until tender. Put by the heads. Rub the rest through a sieve, and return to the water in which they were boiled. Heat a pint of milk and thicken it with I oz. of ...

... e\ I uJ A SOME TURBOT AND OYSTER DISHES Fillets of Turbot with Wine Sauce CUT small fillets of turbot, and put them in a buttered saute-pan, season with salt and pepper, moisten with a wineglassful of white wine and about a tablespoonful of Worcestershire sauce, also two small onions and a little mace Cover with buttered paper, and cook in a moderate oven for about half an hour. Make a white ...

... limp UN Ja N. S SOME ATTRACTIVE DISHES Plovers' Eggs in Savoury Jelly. Quails en Papillote. Bordeaux Pigeons. Bouchees of Asparagus. Plovers' Eggs in Savoury Jelly MASK the inside of some small moulds with a thin coating of aspic jelly, when set, decorate the bottom of each mould with small pieces of truffle and hard-boiled white of egg; when set, pour over a layer of aspic. Remove the shells ...

... MENU SOME RECIPES FOR SWEET CORN Boiled Green Corn. Green Corn and Rice Salad. Sweet Corn and Tomatoes. Corn Oysters (an American Dish). Corn au Gratin. Boiled Green Corn REMOVE the outer husk which envelops the corn, and put the cobs into a large saucepan of boiling water; cover, and if the corn is young it will take from twenty to thirty minutes to boil, but if it is beginning to harden ...

... 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 ...

... 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 ...