... 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. ...

... A PASTRY, like batter, stands out as one's daily friend; equally helpful for all meals. It is one of the simplest and quickest foods to prepare and fortunately it is one of the few things which need not be bogus. When short of fat I often use other kinds of pastry. For instance, hot water pastry is very palatable and easy on fat, or, if I want the rather richer effect of flaky pastry, I make ...

... ONE WEEK'S MENUS Mty Ilarr iet Muir STUFFED MARROW Pass any remaining meat through the mincer with 2 onions; add an equal part of cooked rice. Salt and pepper to taste. II Peel 1 large marrow, scald, strain, and scoop out the f pithy centre. Fill with the meat and rice, place in a fire proof dish, cover with a white sauce and leave in a 'medium oven until the marrow is quite tender. Serve with ...

... WE are well trained in the art of substitutes these days. Some of them, if carefully chosen, can be nearly as good as the originals. Chicken pasties or vol au vents used to be a tempting item on the menu. Try making these with a tin of tunny fish. Prepare vol au vent cases made of rough puff pastry, or if short of fat line patty pans with short pastry. Fill with the following SPANISH VOL AU ...

... This little collection of meatless luncheon entrées seem to me to be perfect for April (month of changing weather and capricious appetite), as they are all of a very spicy nature. Croquettes de Frontage Flour, butter, milk. Salt, pepper, nutmeg, cayenne pepper. Grated cheese, fried bread. Frying fat, tomato sauce, parsley. First make a smooth Bechamel (white) sauce, cooking it rather more than ...

... WHEN you list the vitamin B foods, you will see how probable it is that many people are not getting enough of them to-day. The natural sources are: germ of cereal, egg yolk, liver, yeast, milk, green vegetables, pork, bacon, nuts and pulses. These foods are not now taken in sufficient quantity, nor sufficiently often, to fill the demands for vitamin B made by your body. In the summer, peas and ...

... Especially X OLe Wan (t)n cJleave MUSCOVITE SOUP Dice 4 onions and fry until golden brown; add the finely shredded heart of a cabbage and leave for 10 minutes over a low fire. Mix in 3 dessertspoonfuls of flour and finally 3 pints of strong vegetable stock to which 3 meat cubes have been added.^ Stir until boiling and then let simmer for 1 hour. Season to taste, and add 1 dessertspoonful of ...

... Breakfast Porridge or cereal. Tomato spaghetti on toast with bacon strips. Lunch Cold brisket pie. Potato salad. Lettuce. Dinner Grilled salmon cutlets with horseradish sauce. Green peas and new potatoes. Lemon pie. GRILLED SALMON CUTLETS If you can't get salmon, cod steaks are quite good grilled, v and served with horseradish sauce. LEMON PIE Bake pastry case when the oven is in use for ...

... Breakfast Stewed rhubarb. Soused mackerel or herring. Lunch Potato and watercress soup. Sardine salad. Dinner Allotment stew. Individual chocolate blancmange with iam ^aiirp POTATO AND WATERCRESS SOUP Use left-over potato soup from previous day, but to vary it add a bunch of watercress, well cleaned, clipped and stems removed when you reheat. ALLOTMENT STEW I lb. new potatoes; I small ...

... 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 ...

... eatre r. Jtf 't: >#r f rrmtr. 'iitnn'i i rnttn i i mmi PAPRIKA FISH Put a medium-sized rock salmon into a fireproof dish with 1 cupful of water, 1 dessertspoonful of vinegar, 1 dessertspoonful of chopped herbs, and 1 sliced onion, and poach in a hot oven for 15 to 20 minutes. Remove, and mix carefully into the liquid a dessert spoonful of paprika powder, salt and pepper. Serve the fish cold ...

... s. asona It. So ups FISH SOUP Put in a saucepan 2 oz. of margarine and fry lightly 2 sliced onions. Add 4 lb. of cod and lb. of whiting (or other suitable fish) cut into small pieces. After 5 minutes add 1£ pints of water, a clove of garlic (optional), salt, pepper, a bouquet of herbs, and let simmer for 15 minutes. Strain, and if too thick add a little milk. Before serving boil in the soup ...