... music FIRST FIVE: 1 Hamburg State Opera. 2 Schwarzkopf at the Royal Festival Hall. 3 New Philharmonia with Guilini, RFH. 4 BBC Symphony Orchestra with Boulez. 5 Ballo in Maschera at Covent Garden. It seems to be an axiom of contemporary opera produc tion that you discover the underlying spirit and flavour of a work, and then go clean against it. An exaggeration, no doubt, but you know what I ...

... feM e\ H m >1 w A SOME SEASONABLE PUDDINGS Walnut and Banana Pudding SHELL and peel 3 ozs. of walnuts, then cut them into fine shreds. Peel also four ripe bananas, and rub them through a fine sieve. Now have ready 4 ozs. of beef suet, very finely chopped. Put this into a basin, and add 4 ozs. of breadcrumbs, 2 ozs. of castor sugar, a pinch of salt, and the juice and finely-grated rind of half ...

... RECIPES CHEZ JACQUES Ramequins au Gruyere Pastry: Proportions of three-quarters of a unit of butter to a whole unit of flour (a large break fast cup does well for eight ramequins). Mix quickly with half a wine-glassful of water and leave in a cool place. Roll the pastry to a thickness of half a crown, and line deepish individual pâté tins with it. In order to keep the shape of the tartlets, ...

... Stiinns Privvos IT has for long been my habit when I have particular friends to lunch or dinner to engage a private room at one of the many establishments that have them available. I think their advantages far outweigh the negligible extra cost they may involve. You have personal service, complete freedom of movement, can preach anarchy or sedition, talk nonsense and laugh as loudly as you ...

... A Qtiivt II fi'lioittl ll'I'ii Burke HOWEVER much one loves to cook (and I do) it is pleasant to enjoy a weekend largely kitchen-free, and Easter affords an opportunity to test one's ingenuity and ability to think and plan meals for the full span of the holiday. A large refrigerator is one's greatest ally, because not only does it preserve food but it also saves time and labour. Tomorrow ...

... by ISAAC BICKERSTAFF AN UNEXPECTED pleasure was meeting M. le Due de Monte squiou Fezensac. With Mark Gilbey, he gave a party at 6 Hamil ton Place, in honour of Armagnac Montesquiou Brandy. Among the many activities of M. le Due (he recently commanded a Cavalry Regiment in Algeria) is the production and marketing of Armagnac Brandy. His family have distilled it for centuries for their own ...

... Across the Soho Channel John Baker White C.S. Closed Sundays W.B. Wise to book a table The Boulogne, 27 Gerrard Street (GER 3186.) The outside of this restaur ant (first opened in 1852) has taken on a new look, but the inside, except for a small Edwardian-style bar, remains pure Parisian-Victorian, even to the red lampshades with fringes, and acorn-shaped weights to raise and lower them. Very ...

... O Helen Burke SOMETHING IN THE POT! A CHICKEN, A PIECE OF PICKLED BEEF OR A LEG of pork, each with lots of vegetables or, almost better than anything, a dish with two meats in it or even three. This is warming and robust food for a cold-weather meal. Years ago, I learned about two-meat ragouts from a wonderful cook. The following must have had its origin in cassoulet but she, good cook though ...

... Le Family Hotel at Langeais is as good as its name- loves children and dogs. It really is a home innocent passers-by have bogged down there for fortnights at a time. The business belonged to the mother and father of Madame Cuinier, its present patronne, who v as bom in the house. Now Monsieur Marcel Cuini r is its master-chef (centre in the bottom picture), a n an who loves his metier, round, ...

... After a day around the chateaux of Chaumont, Chambord and Cheverny, return along the Loire through Amboise to the little town of Vouvray beneath the vineyards. Here is a small chalet that seems to be no more at first sight than a roadside cafe behind a petrol pump. A closer look shows the spotless tablecloths, sparkling glass and generous menu of Au Virage Gastronomique it has recently moved ...

... Illlilffli EVERY ONE WHO HAS EVER BEEN TO THE SISTINE Chapel and stood, crick-necked and over awed, gaping in amazement at its ceiling, must have asked himself, How was it possible?. Tales of all the physical hard ships and discomfort Michelangelo suffered, as he lay on his back or crouched cramp- ridden for four years (only four years!) painting it, tell us nothing we cannot easily imagine. ...

... feM m ul i LIGHT MEALS FOR HOT WEATHER No. I Fish in Jelly Mayonnaise of Chicken in Shells Stewed Black Currants with Junket No. II Crab Salad RagoCt of Duck with Rice Peas. Potatoes Pineapple Whip Cheese Fritters No. Ill Extr£e of Lobster or Cray Fish (Cold) Roast Shoulder of Lamb French Beans. Potatoes PIches Melba Devilled Sardines Fish in Jellv Put into a pint of stock -J oz. of gelatine, ...