... New \oung Vegetables IF IT'S AN EARLY SEASON, THE FIRST NEW CARROTS, PEAS, SPRING ONIONS, ASPARAGUS AND JUST POSSIBLY FRENCH BEANS WILL BE' APPEARING IN THE SHOPS OR IN YOUR GARDENS. MOST PEOPLE PREFER ALL THESE VEGE TABLES PLAIN BOILED OR STEAMED, BUT YOU MAY LIKE TO TRY OTHER WAYS OF COOKING THEM SPRING ONION SOUP Bring to the boil 1 1 pints of half milk, half vegetable stock then add salt ...

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... She Sauce Jor ^Jlie 2)il RINK SAUCE FOR WHITE FISH Boil ½ cupful of shrimps in 1½ cupfuls of milk for 10 to 15 minutes with 1 teaspoonful of chopped herbs and 1 small onion. Strain well, and with the liquid make a sauce by melting 1 oz. of margarine, stirring in 1 tablespoonful of flour, and adding the stock. Bring to the boil stirring continuously, and when thick add 2 tablespoonfuls of ...

... Pretty Picl?le5 PICKLED GREEN TOMATOES Choose only healthy and small green tomatoes; prick each one in three or four places with a needle and arrange in jars. Pour over them lukewarm vinegar which has been previously brought to the boil with salt and sugar and a laurel leaf. (1 A dessertspoonfuls of salt and 1 dessertspoonful of sugar to each pint of vinegar.) Add a few peppercorns and keep ...

... just m, CHEESE (p.) With suitable additions and flavourings, cheese makes the most appetising and attractive dishes for any course or occasion by JANET DARBY A FEW years ago we had a vegetarian guest who stayed with us throughout Lent. The combination of Lental discipline and vegetarianism left me without the main stay of fish or meat, and providing substantial and appetising meals called for ...

... \auces their principal ingredients and the bee, recipe for mating f^OUpS By A. H. Adair By Claire Mclnerny (J J DISHES, which might other wise be dull, can be turned into something quite dif ferent if served with an appropriate sauce. Many people think that the moment a dish is not absolutely plain it is doomed to becoming messy, but there is as much difference between a well-finished dish ...

... 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) ...

... a I Light Hand with SPONGE There are a feu ...

... 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 ...

... SIMPLE DESIGN IN BUTTON-HOLE STITCH AND CUT WORK FOR A LUNCHEON-FOR- TWO SET OF TABLE MATS MATERIALS. Three quarters of a yard double ■width, old bleach ivory linen. Clark's Stranded Embroidery Cottons, using two threads. Pink Dark, 404 1 skein Medium, 497 1 Pale, 465 1 Green Dark, 498 1 Medium, 403 1 Pale, 496 1 Ivory 610 2 skeins The centre mat measures 13J ins. by 10£ ins. The place mat ...

... Curried dishes can be quite varied and easily adapted to take different places on the menu. First of all you must have a good curry basis, properly cooked, which you can use in many ways as I shall explain, dealing afterwards with a few soups and little savoury odds and ends. Curry Basis One onion, three or four shallots, clove of garlic. Curry powder, flour. Lemon juice, jam or sugar, salt. ...

... (DuUk By Harriet Muir BUSY housewives, especially business housewives, cannot to-day give the time and thought to the preparing of meals that they did formerly, their families nevertheless expect the same tasty and substantial dishes as they had in the days of plenty. What is the poor overworked housewife to do? Try the following short-notice dishes for a start! SALAD PANACHEE Pour one cupful ...