... Tours is the hub of the Loire tribu taries and roads. It is full of surprises cobbled streets and squares of Old I Tours, where street drainage is medie- val, hidden cloisters, a railway station i in chateau-style that is more famous I than its cathedral. On the main street is the , suave and I spacious, a lunchtime meeting pM for urbane Tourangeais. It is the life I work of Monsieur and ...

... Chateau d'Artigny The Chateau d'Artigny at Monts is the I oire's newest chateau: the perfumier Franjois Coty, who had vaulting ambitions, built it early in this century, a passable miniature Versailles in pure Louis Quatorze. It is not far from Chenonceaux, Valengay and Loches, and has a fine position on a rock above the meadows of the Indre. But no need to watch your visiting hours here, ...

... The road back to Calais and Boulogne is a long one to manage in a single day. Better to see your last day's chateaux: Langeais, Cinq Mars, Luynes, Le Lude, Fontenaille in the north of Touraine and spend the last night on the threshold of the chateau country at Le Mans. 'I here, conveniently, is the Hotel Moderne, recently decorated by the man responsible for the salon at President de Gaulle's ...

... -fejvf L M r# n] I nJ A THE TREATMENT OF GAME Jugged Hare FRY the hare, which should be cut up small, in dripping, with an onion stuck with cloves. Put all into a jar with plenty of gravy made from bones, also a bayleaf, herbs in bag, salt and pepper to taste, cover the jar or casserole, and cook in the oven from two to three hours. Thicken the gravy, and, when dishing up, add forcemeat balls ...

... TKM L M rl n) if/ w i i I I MEATLESS DISHES Macaroni a la Napolitaine BOIL 3 ozs. of macaroni in boiling salted water for twenty minutes. After having drained it, put it back into the pan, and stir into it 1 oz. of grated cheese, 1 oz. of butter and half a pint of tomato purée. Mix well, and serve very hot, piled on a dish. Corn with Poached Eggs Open a tin of corn, strain off the liquid, and ...

... TRNf i e\ If Rl iff i FRUIT AND ICES Grape-Fruit Orange Charlotte Grape-Fruit Mould Raspberry Junket Melon Ice An Inexpensive Ice Cream Fruit Sponge Iced Coffee Grape-Fruit Orange Charlotte SOAK two tablespoonfuls of gelatine in half a cup of cold water, add half a cupful of boiling water and dissolve thoroughly, add one cup of orange juice and sugar, one tablespoonful of grape fruit juice, a ...

... TRJvf i e\ nf n] i hJ k SOME FISH DISHES Fillets of Sole with Cheese Stuffing HAVE a large Dover sole filleted, skin the fillets, wash and dry them. Chop a teaspoonful of parsley, mix with five dessertspoonfuls of breadcrumbs, pepper and salt, the grated rind of half a lemon and one tablespoonful of grated cheese. Beat up one egg and add to above ingredients, mix to a stiff paste. Spread this ...

... T/HE MENU ^=4 SAVOURIES SAVOURIES are nearly always popular, and by some preferred to the sweet course. If a menu is partly cold and partly hot, it is better to make the bonne-bouche a hot one. Eggs and fish can be served in a variety of ways. Prawns with Caviare Oyster Toast Tomato Timbale Eggs with Oyster Sauce (American Recipe) Chicken's Liver Savoury Cheese Fondue Prawns with Caviare Fry ...

... DINING OUT WHAT a mass of invitations to parties of one sort and another turn up at this time of the year; in fact, what is known as the Festive Season is inclined to become the Exhaustive Season, but as they used to say To horse, let us say to car or taxi and do our best to stand the pace. Thus back to school for the opening of the Christmas Term of Pimm's Academy at The Red House in ...

... 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, ...

... THE MENU (sH A DINNER FOR SIX OR EIGHT PERSONS Hors D'CEuvres or Clear Soup (Garnished with Quenelles of Chicken) Fricassee of Lobster (An American Recipe) Salmi of Grouse Saddle of Mutton. Potatoes a la Maitre d'Hotel. Seakale Jellied Fruit Macedoine. Gateau with Fruit Little Haddock Croutons Fruit and Dessert Coffee Fricassee of Lobster PICK all the flesh from two medium-sized lobsters and ...

... DINING IN HOWEVER one wishes to prepare and serve chestnuts (apart from roasting them), they must first of all be skinned and that can be a tedious task. But a quick way is possible. With a small sharp knife cut a short gash in the flat side of each chestnut. Measure the nuts into a strong pan (an iron one, for preference) and sprinkle over them a teaspoon of olive oil per teacupful. Shake ...