... How To Gel The Best Out Of D R IETE GGS SOUFFLES Reconstitute with milk instead of water, or, in the case of vegetable souffle, with the water in which the vegetables have been cooked. POTATO SOUFFLE Bake 1 1 lb. of potatoes in the oven; when ready, scoop out, and mix the mash with salt, pepper, 2 oz. of margarine and 2 eggs, reconstituted with milk and well beaten up. Add 1 tablespoonful of ...

... Solid Dishes Hut We Don't Mean Stodgy By Harriet Muir MINESTRONE About lb. mixed vegetables oz. rice (carrot, leek, onion, celery, J oz. macaroni turnip) 2 oz. haricot beans (lightly Outside leaves of cabbage cooked) (shredded) I teaspoonful parsley I oz. margarine Grated cheese I pints water or milk and water Salt and pepper Thin pieces of bread dried to rusks in the oven Peel and cut up the ...

... A Ministry of Food cookery expert has a one-month plan for that difficult problem-- the meat ration in a household of two. This is how she orders at home for herself and her husband. First week just under 1 lb. of chuck steak and two or three small neck chops. Second week half a small shoulder of lamb. Third week two small neck chops and about 1 lb. of freshly minced beef. Fourth week a piece ...

... JL- J _ BHH LHL WeatheI ft CookerW By A H A d a i r Colder weather demands rich soups and stews, substantial puddings to sup plement the diet. Suet puddings are a favourite standby for cold day dinners and nothing is more delicious when the pudding is light and tastily flavoured with meat or fruit. Here are some winter pudding recipes with suet as a basis. Steamed, Haddock Pudding One ...

... $t>acm J)i(hc( NOW that we hare a little extra bacon we can again turn our attention to the many excellently flavoured bacon dishes. Eggs, cheese, many fishes, poultry, rabbit, vegetables all are enhanced by the addition of a bacon flavouring. The recipes included in this article are ones which rely chiefly on bacon for their flavour and j'et do not demand an extravagant quantity as the ...

... One Hot. One C o I d By Harriet Muir Fish Curry i Creamed Potatoes Plain Green Salad I Prune Mould S H FISH CURRY I f lb. cooked fish; I onion or 6 spring onions; 2 or 3 carrots; I cup fish stock or household milk; I dessertspoonful curry powder; I oz. margarine; A oz. flour; salt and pepper; chopped parsley or fennel Make fat hot in a casserole, and cook the onion (chopped, including any ...

... MELT MOUTH a little meat to COOKERY by JANET DARBY MORE years ago than I care to remember, I enjoyed a porter house steak. An enormous affair, it must have weighed over a pound, but I was young then, rationing was unknown, and there seemed to be no limit to my digestive capacity. I could take it; and I did. For many years, and especially during the most rationed part of the war, I would ...

... Continued from page 26) 5. Tuna Loaf 1 tin tuna fish cups breadcrumbs 1 beaten egg 1 teacup hot milk 1 hard-boiled egg 1 tsp. vinegar A little margarine salt and pepper Grease an ovenproof mould and place the sliced hard-boiled egg in a pattern at the bottom of it. Flake the fish, and mix with the breadcrumbs. Add the hot milk, the season ing, and finally the beaten egg and the vinegar. Stir ...

... Rummer IP1-1 lVfenus: By A. H. Adair BY the time we reach the end of spring, when the early sum mer is upon us and when we are sometimes feeling restless and irrit able, we often wonder why our appetites are sluggish and why we complain so persistently about our food. The fact is that while we are leading, probably, a much more active life in the summer, our vitality is lowered through eating ...

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... Sauce Sor She JiiL MOST fish dishes are improved by the piquancy of a good sauce. Here are a few suggestions for sauces to serve with different varieties of fish. FOUNDATION WHITE SAUCE This is a useful basic sauce to which can be added finely diced cucumber, and a squeeze of lemon for salmon chopped mushrooms and a glass of white wine for sole and most white fish a tablespoon of finely ...

... Simnel Cakes and Easter Bread Our contributor evokes childhood memories on the subject of traditional Easter fare IF I were asked to choose which of the festivals I preferred, I would choose Easter. In a way this choice is bound up with childhood memories, as most things are; but, childhood memories apart, there is a lightness and a grace to the prepara tions for the Easter holiday which the ...