... Breakfast Stewed gooseberries. Bacon with fried potato slices. Lunch Hors d'ceuvre. Spinach pan cakes. Dinner r Stuffed j fish in casserole. Cauliflower, creamed potatoes. Rice mould. SPINACH PANCAKE 1 lb. spinach (cooked); 1^ lb. potatoes (also cooked); 3 oz. grated cheese; I tablespoonful fat; dash of Worcester sauce; salt and pepper. Make the fat hot in a frying pan, mash the potatoes while ...

... Ay L VEGETABLE oil for cooking helps out the fat ration. V Although it is an expensive commodity, a little goes (s\ a long way. It can be used on its own for the ordinary Victoria Cake mixture and short pastry, but I prefer to )v7 use a little fat and a little oil. One can usually reckon y\ two-thirds as much oil as fat would be required. 7/y It is excellent for frying, as it makes a ...

... 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 ...

... Sugar and Spice COOKERY By JANET DARBY And some very niee things to go in piekle jjars MUCH as I regret the darkening days and falling leaves, the early days of October console me with the promise of appetising relishes to accompany hot and cold meats -and, for that matter, fish as well --throughout the year. For this is my pickling time, and if you care to accompany me on my culinary ...

... i ^Jdot (dold divided E Is RAGOUT OF LIVER Allow 1 rasher of bacon per person; cut it into small pieces and fry, remove, and in the same fat fry 4 chopped onions. When golden brown add to the bacon. Slice the liver thinly and fry with ½ lb. of skinned and chopped mushrooms and 4 tomatoes cut into quarters. When ready, add to the bacon and onions in a casserole pour over ½ pint of brown sauce ...

... JANET DARBY talks about cakes for special occasions generally and Easter I in particular EASY as it is to knock up a sponge sandwich for the family, or a plateful of little cakes to eat with the odd cup of tea, festivals do offer an opportunity to the good hostess to display not only her prowess as a cook but also her talents as a decorator-- a cake decorator, I hasten to add. That simple ...

... OCTOBER and the ensuing months are difficult ones for the housewife. The fall of the leaves marks the passing of our summer stand-bys-- fresh fruit and summer vegetables; eggs become almost non-existent; that autumnal depression that always pervades our minds extends to catering;. We are loath to make too many inroads on stores of bottled fruit and salted vegetables with the long winter ahead. ...

... 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 ...

... o.a O fltotefo, WE all vary in the uses to which we put our extra sugar, but now that jam is plentiful and unrationed, and sweets are short, many may like to use some of the sugar in home made sweets. Some are deterred from sweet-making by the more tricky recipes which involve a thermometer or other means of testing heat. Deli cious sweets, however, can be made with no cooking at all. Fondant, ...

... 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 ...

... J|1 e foods. JANET DARBY oysters lobster are the lords of the species. but mussels, scallops and the other humble members also make dishes to delight the gourmet I LEARN with no surprise at all that we have in this country a fishmongers' college at which ambitious young fish apprentices are trained for no less than three years to prepare, present and purvey their wares in the most attractive ...

... Eatables In June How To Choose MENU Vichyssoise Soup (hot or cold), Chicken and Apple Salad with Buttered Potatoes, Strawberry or Goose berry Custard Flan. MENU II Honey and Grapefruit Cocktail, Casserole of Fish with French Beans, Baked Fruit Crumble with Cream. MENU III Smoked Trout with Horseradish Sauce, Veal Cake with Stuffed Tomato Salad, Honeyed Apples these can be eaten hot or cold) ...