... Ifh ree FRENCH Dishes By /Pfac/ame RAMLLLON FOX-TROT TEA CAKE (For 5 or 6 people) COLD FISH IN SHELLS (For 4 people) 1 lb. of cooked fish, cold, shredded or cut in small pieces. J lb. ordinary shrimps. 3 hard boiled eggs. 2 ozs. of butter or Margarine, r or 2 large spoonsful of thick cream 4 slices of tomatoes. A little mayonnaise sauce. Some seasoning herbs. Salt and pepper. 1. Shell the ...

... Three FRENCH Dishes By o/l 'ID Aim RAMILLON FILLET OF BEEF NICOIS (For 4 portions) STUFFED CUCUMBER (Flors ci'oeuvrc) 1. large smooth cucumber. 5 to 6 ozs. of lobster, salmon, shrimps or other cooked fish. 2 to 2j ozs. of table butter 2 or 3 tablespoons of fresh cream, salt, pepper, oil and vinegar. 1. Peel the cucumber and cut into slices i to i J inches thick. 2. Take out seeds and a little ...

... The Menu Meatless Dishes Eggs and Spaghetti Throw ½lb. of spaghetti into boiling salted water, and cook fast till tender-- about twenty minutes. Drain in a colander. Have ready some eggs, which have been boiled ten minutes and stood in cold water; also some tomato sauce which has been thickened with ½oz. of butter, rolled in ½oz. of floui. Cut the eggs in quarters and warm them in the tomato ...

... 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 ...

... 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 ...

... The Menu Some Oyster Dishes Oyster Cutlets Oysters a la Creme Oyster Croquettes Oyster Patties Oyster Souffle Oyster Soup Oyster Cutl?ts Mix about ½lb. of veal with the same weight of large stewing oysters, chop all very finely, and then pound them together, adding 2 oz. of finely chopped veal suet, and three tablespoonfuls of breadcrumbs which have been soaked in the liquor from the oysters; ...

... THE MENU A SUMMER LUNCHEON Hors d'CEuvres Mayonnaise of Salmon Duckling and Green Peas Lamb Cutlets in Aspic. Salad Asparagus Junket. Strawberries and Cream Mayonnaise of Salmon Remove all bones and skin from the fish and arrange it neatly in a silver dish. Make a mayonnaise sauce as directed below, and have some lettuce, cress, cucumber, and hard-boiled egg ready. Shortly before the salmon is ...

... These dainty sweets require no special apparatus and can be easily made over a schoolroom fire by children home for the holidays. Take half a pound of granulated sugar, and put into ...

... . The Essentials of Modern Cookery and a Typical Easy Dinner Menu for the Small-Flat-and-One-Maid Party By MARY MUNSEN Modern cooking, as I see it, differs from the old chiefly in terms of simplicity. We no longer eat so much-- or so richly as we used to do. Our menus are shorter and plainer. They must also, I think, be definitely easier and quicker to prepare. The modern housewife, who has to ...

... rjQck VJOOKERY By A. H. Adair tM .rdB H rro DINNERS Grapefruit cocktail. Tournedos diable. Sautee potatoes. Cheese rolls. The grapefruit cocktail is prepared in advance, and the Tournedos take at the very most fifteen minutes from beginning to end, during which time you prepare and cook also the potatoes, which are made with cold boiled ones. The savoury also is very quickly done. Have a very ...

... A Simple Dinner Menu Julienne Soup Baked Cod with a Puree of Tomatoes Beef Olives Boiled Turkey with Chestnut Stuffing Seakale. Mashed Potatoes Apple Beignets Anchovies a la Colmar Baked Cod with a Puree of Tomatoes Cut three or four slices of cod an inch thick, divide them, take off the skin, and remove the bones. Sprinkle the slices with lemon-juice, pepper, and salt, and place them in a ...

... D inner into Supper IV hen you dine at nine or later, your meal should be the kind that can almost be cooked at the table MODERN customs have come into being to meet modern conditions. When you think about it you cannot be sur prised if dinner is served later and later. We live so much more quickly in these days, and get through at least twice as much in one day as our parents did, that our ...