CHOCOLATE CREAM

2 level tablespoonfuls dried egg (dry), 2 level tablespoonfuls flour, 4 level tablespoonfuls cocoa, 2 level tablespoonfuls sugar and a pinch of salt, i pint moderately strong coffee, a little vaniUa. Mix dry ingredients and make into a smooth paste with a little of the coffee. Boil remaining coffee and pour on to the mixture. Stir well and return to saucepan. Let it come to the boil and boil for 3 minutes. Add vanilla essence and pour into a mould.

CORN SOUFFLE

Take 2 cupfuls of com from the tin, put it into a saucepan with I tablespoonful of butter, i dessertspoonful of flour, i teaspoonful of sugar, pepper and salt to taste, add the yolks of 3 eggs one by one, stirring well. Let it cool a little, then add the whites beaten to a stiff froth. Pour into a well-buttered souffle dish. Bake for i hour in a moderate oven.

CRAYFISH RECIPES

Made from Tin Crayfish Melt Jib. margarine in a casserole. Cut up the crayfish in pieces, about an inch long and thick. Put in and toss these for about 10 minutes. Take out the cra3^sh, add to the margarine, I dessertspoonful of flour, stir until somoth, add 2 shallots cut very finely, 2 tomatoes peeled and cut some mixed herbs. Pepper and salt, a little dash of Cayenne. Rub well together, add i glass of white wine. Let all cook for } hour, keeping it well stirred. Just at the end of the 30 minutes put in the crayfish very carefully so as not to let it break and serve in a very hot glass casserole with a border of boUed rice.

Break the crayfish into lumps, with any smaU pieces of white fish you may have over and a little sherry. Make | pint of buttery white sause well flavoured with a bouquet-garni, put in sherry, rub 2 or 3 tomatoes through a sieve, pepper and salt and add to sauce. Put the fish into a very hot casserole and pour the sauce over and sprinkle with paprika. Hand roUs of thin brown bread and butter.

CRAYFISH RISSOTO

Cut 2 small onions very finely and fry in a Httle oil or margarine add Jib. rice that has been well washed and some fish stock, pepper and salt, and let it cook until stock is absorbed — about 30 minutes, stirring well. Break the crayfish into pieces about I inch long. Fry in a little butter. Just before serving add the rice and make very hot.

CRAYFISH SCOLLOPED WITH MUSHROOMS Shce the mushrooms thinly and cook in a little butter, pepper and salt. Now add the crayfish chopped up. When done, put into scallop shells. Cover with a very good creamy white sauce,

squeeze a little lemon juice over each. Mix together some finely white breadcrumbs with equal quantity of grated cheese and sprinkle over ; put into the oven for about J hour or until a gold? a brown.

CRAYFISH IN BATTER Break the crayfish into suitable sizes. Have a rich batter ready, 4 tablespoonfuls flour, 2 eggs, salt, and ^ pint milk, or half milk half cream. This should be made early in the day and beaten from time to time. When ready to serve, put in i tea- spoonful baking powder ; beat, add pieces of crayfish. Fry in boiling fat. Serve with a good sauce, such as hot horseradish cream.

CREAMED CHICKEN, MUSHROOMS AND PEAS A Pretty Lunch Dish Boil a young chicken until tender, using only the white parts. Cut into small dice, taking away all skin and bone. Make a good white sauce in the ordinary way, but using half chicken stock and half milk. Let it boil until very thick. Cut up a few mushrooms in thin slices. Cook in a little butter, when done add to the chicken. The sauce will be cool enough now to add J cup of cream, weU beaten in. Crush some young peas — tinned ones will do — and put in pipeing machine. Add chicken and mushrooms with the butter they were cooked in to the sauce. Put into scallop shells and decorate all round with a deep piping of the peas, add a little drop of cream to this if the peas seem too stiff.

A SAVOURY DISH OF CHOPS

Cut up very finely 6 leaves of sage, mix these with i table- spoonful of flour and pepper, put this into the chops, which must be split, and then tied together ; then fry them for about 8 minutes. Put into a casserole, cover and keep very hot, but do not let them cook any more. Into the fr5ring pan put i onion cut in very fine rings until brown, add a small cup of water and some thickening. I use Bisto. Rub well all the brown bits of the gravy in the pan whilst it comes to the boil. Pour over the chops and make a surround of a puree of savoy cabbage.

CRAYFISH CURRY Prepare as for a dry curry. Break the crayfish into sizable pieces, add 18 prawns which have been shelled and put into the curry till all is very hot, but do not let it boil. Squeeze a little lemon juice over. Serve with very dry rice.

CRAYFISH DEVILLED

Chop the crayfish, a dash of cayenne pepper, i tomato cut fine, a little grated shallot and some margarine, a little made mustard. Cook very gently for a few minutes, put into little glass Pyrex shells. Cover with some fine breadcrumbs and dabs of butter. Bake about 15-20 minutes.

CRAYFISH RISSOLES Cut up the crayfish, add i egg, a little white sauce, pepper, salt and some chopped parsley. Stir over a gentle fire until very hot. RoU out some puff pastry (left-over trimmings from making tart does very well). Cut these into small squares, put some of the mixture into the middle. Press edges together and shape as crescents. Brush over with some egg, dip into fine breadcrumbs and fry first on one side and then on the other. Serve round a mound of fried parsley.

COFFEE CAKE (PLAIN)

|lb. flour, I teaspoonful baking powder, 40Z. butter, 2oz. sugar, I teaspoonful mixed spice, 40Z. chopped dates, 2 table- spoonfuls coffee, I egg, a little milk and water.

Beat butter and sugar to a cream, beat egg and mix ; add the dry ingredients, put the coffee into the milk and water, mix with the other ingredients and beat well. 'Bake in a moderate oven 45 minutes to i hour.

CAKE (ORANGE)

Weight of 2 eggs in butter, sugar and flour, i egg, i orange, juice and grated peel, | teaspoonful baking powder, pinch of salt. Beat butter and sugar to a cream, add eggs unbeaten one by one. Now beat very well, add baking powder and salt to the flour and sift in. Put in the juice and rind of orange. Pour into well- greased tin and bake 20 minutes in hot oven.

CHEESE CLOUD

ijoz. margarine, 40Z. grated cheese, i tablespoonful fine breadcrumbs. Put into a saucepan. When all has melted add 4 eggs, well-beaten and seasoned and stir until it is creamy and soft. Do not serve this until the last moment and hand hot wafer biscuits with it. It makes a delicious savoury for 4 persons.

CHEESE BISCUITS (HOT) Mix an equal quantity of margarine, flour and grated cheese. A small teacupful is about right. A little salt and a dash of Cayenne pepper. Put in the yolk of an egg and mix to a paste. Roll out as thinly as possible and cut into rounds. Bake in a quick oven and serve hot.

CELERIAC AS SAVOURY Parboil a celeriac, cut into slices, not too thin, fry them and then toss into fine cheese crumbs on a paper. Arrange on a hot Pyrex dish, put into oven for i minute and serve piping hot.

COD'S ROE (Potted in Jars)

Boil the cod's roe in a very little water, i dessertspoonful of vinegar and a little salt for lo minutes. Take it out and drain on a cloth, then put in a little saucepan with some butter until quite hot through, but do not let it cook any more. Place it in the mortar. Grate nutmeg to taste and a dash of Cayenne, a drop or two of tobasco and pound well, turning it over and over so as to get it to a soft consistency. Put into jars and pour butter over.

COLD CURRY

Cut into small pieces, i onion (2 if small), i apple, i potato, I tomato ; put these with some margarine into a saucepan, add 4 stalks of parsley, i bay leaf, a sprig of thyme and marjoram, I teaspoonful raw rice. When quite soft add i dessertspoonful of curry powder, mix well in, leave to cook for 5 minutes, then put ^ pint of stock and boil aU together for i hour. Then pass through a iine sieve, add the juice of J lemon. When quite cold, put I gill of cream and i tablespoonful of mayonnaise sauce. Have some cold chicken cut into small joints (or mutton cutlets cold), arrange on a silver entree dish and mask thoroughly with the cold curry sauce. Put cold boiled rice, which must be very dry, round the curry.

Ready for use in a few days. |lb. each of the following : Apples, marrow, onions, green tomatoes and sultanas ; and cut up. Boil the apples in a very little water and i^b. sugar. When soft add the other ingredients with |oz. curry powder and loz. mixed pickling spice. Just cover with vinegar and boil for 2^ hours and when done add ^ cup of Worcester Sauce. Mix well and then put in jars and tie down.

CHUTNEY— APPLE AND PLUM

4lb. fruit, peel and core and stone. Boil in f quart of vinegar until soft. Sieve this. Now put in 50Z. brown sugar, some raisins stoned and a little salt, 20z. dried chillies, i^oz. ground ginger, ijoz. gariic chopped and the remainder of the quart of vinegar ; bring slowly to the boil and then put in jar. I make this in a double quantity.

CHUTNEY— FLORIDA FRUIT

lib. dried peaches, ilb. dried apricots, lib. stoned dates, lib. stoned raisins, 6 cups brown sugar, 2 cups vinegar, 2| table- spoonfuls salt, I tablespoonful ground cloves, i tablespoonful ground cinnamon, 2 teaspoonfuls Cayenne. Wash and cut up peaches and apricots and soak for two nights in just enough water to cover. Then cut up dates and put to simmer until tender. Now put in all the other ingredients and cook about ^ hour. Put into hot jars and cover at once.

CHUTNEY— GREEN TOMATO

I gallon green tomatoes, i qt. onions, slice and cover with salt for 24 hours. Pour off the liquid and slowly boil for an hour the tomatoes and onions in i qt. spiced vinegar, lib. brown sugar and I teaspoonful celery salt. When tender, take off and bottle. To make ripe tomato chutney, halve the quantity of vinegar and omit the celery salt.

CHUTNEY— SWEET

Boil down 3 quarts vinegar with lib. sour apples until the flavour is well abstracted. Do this in a large glass bottle inside a large vessel of boiling water, then mix with the following : lib. salt, lib. sultanas bruised, ilb. loaf sugar, 40Z. Nepal pepper, 40Z. garlic cut into small pieces, lib. preserved ginger cut small, I qt. lime juice, i pot of Tamarinds stoned, i tin peaches cut very small. Mix altogether, put into a large jar tightly corked and exposed to the heat of the kitchen by standing it on the mantel- piece for a month, stirring every day. Now strain off the Uquid, which makes the most dehcious sauce. Bottle and cork well. You then find a residue of thick mixture. Weigh it and add an equal quantity of plum jam, taking out the stones. Let all come to the boil once more. Put into jars and cover at once.

CRAYFISH CUTLETS Take loz. flour, loz. margarine and i gill of milk and make a panada in the usual way. After it boils let it cook for 3 or 4 minutes. Cut up the crayfish in rather small pieces and season with salt, pepper, cayenne and a good squeeze of lemon juice and add i or 2 tablespoonfuls of cream. Mix with the panada and then put all out on a dish to cool. Now divide into equal parts and shape into cutlets. Egg and breadcrumb and put a httle piece of macaroni at the narrow end. Leave these cutlets to harden a little and then fry a nice brown.

COFFEE RUSSE Half a pint of strong black coffee, 6 sponge cakes cut in slices, 20Z. butter, 20Z. castor sugar, 2 yolks of eggs, 6 drops vanilla essence. Beat butter, sugar and yolks to a soft cream. Add 2 tablespoonfuls of the coffee and the flavouring ; stir well together. Take a basin that will hold a pint ; put in a layer of the sponge cake, moisten with some of the coffee, then a layer of the butter mixture, another of the sponge cake and so on, until all is used. Leave all for a few hours, then turn out and serve with whipped cream and a few split almonds round the pudding.

CHRISTENING CAKE— DAVID'S

fib. flour, 6 eggs, |lb. brown sugar, ^Ib. butter, i teaspoonful baking powder, i glass sherry, i teaspoonful mixed spice, | tea- spoonful salt, Jib. currants, 2oz. glace cherries, Jib. sultanas, Jib. chopped candied peel, Jib. seeded raisins, 2oz. chopped blanched almonds.

Method. — Clean fruit, beat eggs, sift flour, baking powder, spice and salt. Beat butter and sugar to a cream, add eggs and sherry, add flour and fruit alternately. Mix well. Turn into prepared tin. Bake 2J to 3 hours. Next day, put on almond paste and Royal icing.

CREAM CHEESE

I quart milk, add 2 teaspoonfuls of rennet and leave to set in a warm place aU night. The next day pour into clean muslin, tie up and allow to drip until solid ; do not squeeze, however. Put into a basin, add one teacup of fresh cream and mix together. Place in a heart-shaped mould, as in France. Leave in a cold place for a short time, then turn out and serve with castor sugar.

CHEESE— HOME MADE Take 2 quarts of milk, put in a jug and leave it for three or four days on a radiator. When it is good and sticky, mix i table- spoonful of salt per quart of milk. Then put the whole concoction into a muslin bag and hang it up to drip for 36 hours. Lay between vine leaves.

CLOTTED OR DEVONSHIRE CREAM The pan of milk must stand for 12 hours. Then put the pan on the side of the stove until the cream on top appears to be " wrinkling " under the skin. Take the pan off and remove to the dairy, or larder, and leave undisturbed, for another 12 hours at least. It must then be skimmed off carefully, putting it into the glass bowl in which it is to be served.

CHRISTMAS PLUM PUDDING

A new pudding, and very delicious. Three dessertspoonfuls gelatine (foz.), (3 cups of milk, i| pints) 3 tablespoonfuls cocoa, ^ teaspoonful vanilla, Jib. chopped nuts and lemon peel, J cup raisins, | cup dates or figs, | cup currants, 40Z. sugar, pinch of salt. Put milk and cocoa in a pan and bring to the boil. Add all ingredients except gelatine and let boil for 5 minutes. Let cool. Dissolve the gelatine in | cup of hot water. Add to the mixture, stirring well altogether. Pour into a wet mould and let set in the Frigidaire. Decorate with holly. Serve with brandy cream.

CHOCOLATE LAYER CREAM

J breakfast cup self-raising flour, J breakfast cup sugar,

1 teaspoonful bicarbonate of soda, 2 table spoonfuls Bourneville cocoa, 20Z. margarine, 2 large tablespoonfuls golden syrup, tablespoonful cold water. Mix all dry ingredients into a bowl, margarine, syrup and water into a small saucepan. Have ready

2 sandwich tins well greased. Now mix the wet ingredients into the dry, beat up well and divide into the tins. Bake for 15 minutes in a hot oven.

CUCUMBER SAUCE

This sauce is delicious with cold salmon. Grate i breakfast- cupful of raw cucumber, cream 2oz. butter till white and creamy. Put the two together, season and hand in a little glass dish.

CUCUMBER SOUP

Two cucumbers, 2oz. butter, a little spinach, i Spanish onion, 2 pints of white stock, i dessertspoonful cornflour, J pint of milk, a few lettuce leaves.

Peel cucumbers, cut in slices, pour a little boiling water on to scald for lo minutes, then drain it. Melt the butter in a saucepan, put in the cucumber, spinach and onion, sliced finely, put on the lid, cook slowly without browning. Then pour on the stock, let it come to boiling point. Simmer until all is tender. Sieve it and return to saucepan. Add the cornflour, mixed smoothly with the milk, stir in until boiling and cook until it thickens. Finely shred the lettuce, add this at the last moment as a garnish to the soup.

One tin of corn, i small onion, i pint milk, i pint of water, I dessertspoonful cornflour, i yolk of egg. Turn corn into sauce- pan with the water — better still, some chicken stock — and the onion shred finely. Bring to boil and cook slowly. Put through the sieve and return to saucepan and bring to boiling point. Mix the cornflour smoothly with the milk, add to soup, stir till boiling. Flavour to taste with pepper and salt. Beat the egg with a little cream and add. Heat but do not let it boil. Serve with some very small fried croutons of bread.

CORN SHELLS Make a tin of corn hot in a little butter, mix with it some thick tomato puree and 2 tablespoonfuls of grated cheese. Pour into some greased shells. Light'y cover with a few fine bread- crumbs and brown in the oven.

CORN CHOWDER (for 4 People) Melt 3 tablespoonfuls of butter, peel and finely chop a medium- sized onion. Cover the saucepan and let cook for 10 minutes. Put in I tin of corn, season to taste and then i tin of evaporated milk and i gill of water. Cover the saucepan and cook slowly for 20 minutes. Into the soup plates put some corn flakes and a little cooked ham or bacon and pour the chowder over.

CREAM SAVANNAH

Make a very good custard. Flavour carefully with vanilla or a little rum. Bake in a souflee dish in a cool oven. Cover with paper as it must not get brown. When it is quite cold whip up some cream very stiffly, add a very few drops of vanilla. Cover the baked custard with this in mounds and sprinkle over some grated or granulated chocolate.

CHRISTMAS CAKE

Jib. margarine, |lb. sugar, looz. flour, Jib. peel, Jib. almonds, J Ib.rnixed fruit, 3 eggs, i tablespoonful brandy or whisky. Make in the usual way and bake in a moderate oven for 2 hours.

COFFEE ICE CREAM

One tin condensed milk, 2 tablespoonfuls dried milk, 2 table- spoonfuls cornflour or 4 table spoonfuls of dried milk if no corn- flour, f pint black coffee. Pour condensed milk into basin. In another basin mix dried milk and cornflour into a smooth paste with water. Put this gradually to the condensed milk, smooth out any lumps, add black coffee, stir well. Pour mixture into ice tray, freeze at the lowest temperature for 2| hours. During this time take out several times and beat the edges back into the mixture. Enough for 6 persons.

CHOCOLATE ALEXANDER

Seven sponge fingers biscuits, needed for i| pints. 20z. chocolate, |oz. gelatine, i gill cream, loz. butter, i gill water to melt chocolate, loz. sugar. Line a mould with biscuits leaving no spaces, grate and melt the chocolate in water until it boils. When cool, add the gelatine. Whip the cream and when chocolate is cool, add the cream to it. When it is just setting, pour into the mould. Take a large tablespoonful of apricot jam, add i gill of water and the butter, bring to a boil, mix i teaspoonful of cornflour in a little water and put it in and cook for a few minutes. Add enough cochineal to make the glaze a good colour. Turn out the Alexander and slowly coat it with the apricot glaze. Let it run slowly over the sweet.

CHAUFROID OF CHICKEN BREASTS

Lay the cold boiled chickens on a board, carve the breast of each side in one piece, lay on a dish and cover with chaufroid sauce. When set, run a little liquid aspic over. To serve,

carefully lift the breasts on to a silver entree dish, make a sur- round of new cold boiled peas, and some chopped aspic. Cut a few capers and garnish the breasts with these.

CHICKEN QUENNELLES WITH CHAUFROID SAUCE

Make a white creamy sauce, loz. flour, loz. butter, J pint milk, and season very well. Add a grating of nutmeg. Take ilb. chicken, or veal, put through the mincer, then pound in a mortar with 2 eggs beaten and the white sauce and rub through the sieve. In mixing do not let it get sloppy. Form into egg shapes with 2 dessert spoons and poach in a little chicken stock in a frying pan till firm to the touch. Let them drain well. Then cover with chaufroid sauce as below.

CHAUFROIDS OF CHICKEN, VEAL OR RABBIT

lib. meat, 2 yolks hard-boiled eggs, i pint thick creamy sauce, seasoning. Mince the meat twice, then pound it in a mortar with the white sauce and the eggs rubbed through a sieve. Add the seasoning. Grease some small cocettes, pack them tightly with the mixture, steam them until firm to the touch. Turn them out on to a dish and let them get cold, then cover with the chaufriod sauce just as it is setting. When it is cold and set, run a little aspic jelly over. Put in a cold place and serve on a salad.

CHAUFROID SAUCE

loz. flour, loz. butter, 3 gills chicken stock and milk, i table- spoonful cream, 2 tablespoonfuls liquid aspic, loz. gelatine, i bay leaf, pepper, salt. Make all the ingredients into a sauce in the usual way., putting in the gelatined cream when a little cool Stir Vi^ell to dissolve. When it is almost cold and ready to set mask the little moulds.

COLLEGE DUMPLINGS

Two tablespoonfuls each of sugar, breadcrumbs, suet, currants, a good grating of nutmeg, grated rind of | lemon, the juice of I lemon. Mix all these together in a basin, add a well beaten egg. Form into little cakes and fry for 5-6 minutes. Put on a very hot dish. Sieve a Httle sugar over. A very nice lunch pudding.

CLARET CUP (CHIGWELL HALL)

One bottle claret, 2 bottles of soda water, i glass of sherry, J glass brandy, | glass cherry brandy, 3 slices of lemon, 2 very thin slices of cucumber, a spray of borage, about 2 tablespoonfuls of sugar.

Second Recipe

For a larger quantity. 6 bottles claret, 2 syphons of soda water, J bottle sherry, 2 lemons sliced thin, 6 tablespoonfuls sugar, 2 wineglasses brandy, a little sliced cucumber, sprig of borage.

CIDER BOWL

Peel an orange or lemon very thinly. Put this into a cup of boiling water, in a bowl, add some borage leaves, cucumber slides, sprays of balm, ^Ib. sugar, i pint of sherry and 2 bottles of cider. Put in ice before serving.

A Lentil Curry

Cut up 4 or 5 carrots in pieces and boil till tender. Soak, after well washing, lib. of split lentils for i hour, then boil but only in just enough water to cover, with 2 or 3 onions cut up, putting in some spices, such as a few peppercorns, about 6 cloves and 6 allspice, until soft, but not into a mash. Put in the pieces of carrot. Make this into a curry in the usual way. A good and nourishing substitute for meat.

DAMSONS, PICKLED

To 31b. of damsons put ipt. vinegar, 3 blades of mace, i teaspoonful cloves J oz. cinnamon, ijlbs. sugar. Wipe the fruit and prick it with a fork and let them boil for 20 minutes. Then add the vinegar, stir well together and pour into a basin and leave to stand 24 hours. Boil the vingear before adding to the fruit. Strain off the vinegar and reboil, then add the fruit and let simmer for 15 minutes. Endeavour not to let the damsons look crushed. Pour into jars and cover whilst hot.

DANDELION WINE

Pour into a pan 4 quarts of the yellow petals of dandelion (it doesn't seem to matter if a little of the fluff comes with them). Pour on I gallon of water that has been boiled and got cool ; it should be just warm. Stir it well. Cover with a double thickness of blanket and let it stand for 3 days, stirring it now and then. Strain off the flowers, boil the Uquid for ^ hour with the thinly pared rind of i lemon and i orange, a piece of bruised root ginger and 3|lbs. sugar to each gallon. Add the pulp of the lemon to the boiling liquid. Now return to pan and when cool ferment with a little yeast spread on a piece of toast nicely browned, put this on the liquid and let stand for 3 days. Now strain into a perfectly clean and dry stone jar. Leave the cork in lightly, tiU all the working is over, then make airtight and bottle again after 2 months. It is best to add a teacupful of brandy when bottling. It is sometimes a little difficult to clear, if so a good pinch of real isinglass put in the jar before bottling helps greatly and if necessary strain once more before bottling. This wine is said to be very good for aU liver complaints.

DUCK, BRAISED WITH CARROTS Half roast a duck, then cut into joints. Line an earthenware casserole with some rashers of bacon, lay in the duck, pepper and salt and | pint of Espagnole or brown sauce, | pint of stock, made in the pan the duck was roasted in, and 2 tablespoonfuls of white wine, bring to the boil and then simmer for | hour. Have ready some baby carrots that have been cooked, put them into 2 tablespoonfuls of white wine with a shake of sugar, boil up and add to the duck and simmer again until very hot. Lay the pieces of duck on an entree dish, garnish with the carrots, pour the sauce round and add some fried croutons of bread cut into triangles.

DUCK, IN THE FRENCH WAY

Have ready i pint of rich beef gravy, 2 small onions, 2 dozen chestnuts roasted and peeled, a sprig of thyme, i piece root ginger, a few peppercorns, salt and i gill of red wine. Simmer all these flavourings in the gravy. Cover the breast of the duck with some bits of bacon and only half roast it. Then put it into the pan with its breast down and let it simmer with all the rest. Put on a hot dish to carve and having boiled up the gravy ; serve it in a separate sauce boat.

DUCK STEWED WITH OLIVES

Put the duck into a deep earthen casserole with i onion and I carrot sliced, any trimmings of bacon, a piece each of thjrme and parsley, and tie a little celery seed in a piece of muslin. Cover with stock and let cook until tender, about i to 2 hours. Stone some Spanish olives and add these about half time. Re- move the herbs and celery before serving. Best to take duck out, carve it and then put back with the rest, keeping all very hot.

DUCK A L'ESPAGNOLE

Cut all the flesh off the remains of a duck and break up the bones and make a stock with them, adding a piece of parsley, I onion, bay leaf and pepper and salt. Cut up finely and cook until done in some margarine, i onion, i carrot, a piece of celery. Rub 2 tablsepoonfuls of flour in a httle margarine in with the vegetables and strain in the stock and see that all is the con- sistency of a thick cream. Lay the pieces of duck with some small bits of ham or bacon in with the vegetables, and make very hot.

DERBY SAVOURY

Have the necessary number of croutes. Chop up some ham, well flavour and put all into a little saucepan with some margarine, break in one egg, make very hot, spread on the croutons and place half a pickled walnut on each.

DUCHEY TOASTS Chop up some mushrooms very finely. Season with pepper and salt and cook in a little butter. Make some toasts and cut some rashers of bacon to the same size. Now grill the bacon. Spread it with the mushroom pieces, and then add a small spoonful of scrambled egg on top and serve at once.

DEVILLED SARDINES

Take as many sardines as required, drain off the oil and put in a little tin, cover the sardines with a mixture of mustard and cayenne pepper, fry quickly in the sardine oil and serve on fingers of toast, very, very hot.

WILD DUCK WITH PORT WINE SAUCE

Roast the duck about i8 minutes in a quick oven, place inside it the giblets and a nice-sized bit of bacon and margarine. Now make the sauce which must be well flavoured and rich. Some margarine into which you have rubbed some flour, a clove of garlic or a shallot cut very fine and a little stock, cook until you have rather a thick sauce, add i tablespoonful of port and I of claret, let this simmer until it has somewhat reduced itself. Cut the duck into sUces — not using the legs — and keep hot in a casserole. Pour aU the gravy and blood from the duck into the sauce. Add a Uttle cream and a good squeeze of lemon juice, strain over the pieces of duck. Let it be very hot and serve baby carrots with it.

DEVONSHIRE PUDDING Line a piedish with some apricot jam. Peel, core and cut some apples into rounds. Make 2/30Z. of fine white bread crumbs and put these into a pint of milk and let come to the boil. Sweeten to taste and stir untU it comes quite thick. Beat up 2 eggs and add any flavouring you may like. Then pour this over the apples, bake in a fairly hot oven for 1/2 hour or until the apples are done.

DOVER SOLE IN CASSEROLE Rub the inside of an earthenware casserole with a piece of gariic, put in i tablespoonful of butter, let it come to boiling point, lay in the sole, or fillets of sole. Slice some mushrooms, not too thinly, and the same of tomatoes, pepper and salt, a very little milk, just sufficient to ensure that the mushrooms cook, grate some cheese over, and grill until the cheese looks golden.

Cut all the meat from the remains of 2 ducks into neat pieces, lay them in a silver dish and surround with either cold peas, sprinkled with a little finely chopped mint, or a Russian salad that has been mixed with some mayonnaise sauce. Serve this with a Salad as well.

DEVILLED BREAST OF LAMB

Briase the breast of lamb in the usual way, cooking it very slowly until tender. Take it out and bone it. Now let it get quite cold. Then cut into bits about 2 inches long, just trim each piece into shape. Cover the pieces with some made mustard brushed over and a sprinkle of cayenne. Egg and bread crumb the pieces and either fry or grill them. Serve on a very hot dish and hand a good devilled sauce separately. This is nice with either a dish of spinach, green peas, or French beans.

DRESDEN PATTY CASES

Cut stale bread 2 inches thick, in sUces and shape with a cutter the size you require, usually about 2 to 3 inches across, very carefully remove the centres. Now beat up an egg on a plate, add a little milk, season with pepper and salt. Soak the cases in this, then drain them. In the meantime have a pan of deep boiling fat, then fry the cases crisply. Fill these with any mixture you want. Osyters in cream sauce, chicken, ham, tongue, etc. In nearly every case you will need to have some good creamy sauce. Fill the cases as soon as you can after frying and keep very hot.

EGG AND CHICKEN LIVER

A Nice First Course for Luncheon Boil the eggs soft. Hold them under the cold tap and shell them very carefully and put in a shallow glass dish. Cut up and stew in a little stock the chickens livers, add a knob of margarine when done and a very little stock. Now mix in some flour, pepper and salt until it is fairly thick, then pour over the eggs and serve very hot and hand toast with the dish.

BUTTERED EGGS WITH OLIVES, IN ASPIC

Make some buttered eggs, allowing 3 to every 2 persons. Cut up some olives and mix with cream. Into shallow glass dish put a good layer of aspic and when this is set put layers of scrambled eggs, then olives and cream. Finally finish off with more aspic, garnish with little radishes, cut into flower-shape, hand rolls of bread and butter.

EGG CREAMED

Hard boil 6 eggs. Make 2 breakfastcupfuls of parsley sauce, with plenty of parsley, pepper and salt. Slice the eggs in thickish pieces. Make some mashed potatoes very creamy by beating and form a surround in a hot casserole dish. Pour the eggs in the middle.

EVERYDAY CAKE

8z. flour, 60Z. sugar, 40Z. butter, i egg, i teacupful cream, J teaspoonful baking powder, a good grating of nutmeg or i eggspoonful of mixed spice. Cream the butter and sugar. Then add the egg, beaten up with the cream. Mix the flour and spice Sift this in, beat thoroughly for 5 minutes. Pour into a well- greased tin and bake in a moderate oven for i hour.

SWISS EGGS

Grease rather thickly a pie dish with margarine and sprinkle bottom and sides with grated cheese. Break on to this the number of eggs required. Sprinkle pepper, salt and a Uttle dried mustard and lastly a layer of cheese with some chopped parsley. Cover with a greased paper and bake in a quick oven for 10 to 12 minutes. Serve with toast.

A SUMMER LUNCH DISH FOR ONE Mix in a small saucepan, i tablespoonful margarine with 2 chopped hard boiled eggs, some chopped parsley, pepper, salt, and grate in nutmeg to taste. Just let it come to the simmer, in the meantime put 2 tablespoonfuls of cooked rice in a shell and pour the mixture on it.

BRAISED EGGS DE WINDSOR Cut up into small pieces some vegetables, a little turnip, onion and carrot and fry in butter. Then add i dessertspoonful of flour and one of curry powder, some salt ; put in 2 teacupfuls of stock, or milk, and let all cook slowly until done. Boil the eggs soft, and carefully shell them, placing them in a shallow Pyrex dish. Keep hot. Add a sherry-glass of sherry to the braised vegetables and pour over the eggs. Serve with either rice or some spaghetti.

EGGS, CORN AND BACON A Luncheon Dish Strain the corn and put in a small piece of butter with it into either individual china cocottes or on a shallow Pyrex dish. Make very hot in the oven. Poach as many eggs as required and lay on the top of the maize. Now have ready some small rashers of bacon, rolled and toasted crisply, 2 for each person, and see that all is sent in very hot.

EGGS ON BREAD SAUCE

Make a good bread sauce. When done, pour it on to a Pyrex dish. It must be firm and not running with milk. Poach some eggs. Strain them well. With the back of a tablespoon make deep depressions on the sauce and then lay a poached egg in each .

EGGS WITH SPAGHETTI

Three hard-boiled eggs, Jib. boiled spaghetti, J pint of white sauce, 40Z. grated cheese, pepper and salt, some browned crumbs. Grease a pie dish and sprinkle with some of the bread crumbs, lay in the spaghetti and some of the cheese, pepper and salt. Cut the eggs in halves and put on. Add 2oz. of the cheese to the white sauce and pour over the eggs. Cover with the rest of the bread crumbs and the grated cheese mixed. If tomatoes are in season, a few shces added makes it delicious. Put all into the oven until it is quite hotted through. Sprinkle with freshly chopped parsley at the very last.

EGGS WITH SCALLOPS

Wash the scallops, put into a basin and pour boiling water on leave for lo minutes. BoU 2 eggs for 7 minutes. Then lay them m cold water for a few minutes, peel them and cut into chunky pieces. Drain the scallops well on a cloth, cut them into the same size as the eggs. Into a well-buttered casserole sprinkle fairly thickly, some bread crumbs, lay on these the scaUops and eggs, pepper and salt them. Pour over a httle creamy white sauce. Cover well with breadcrumbs and dabs of butter. Bake about 10 to 15 minutes.

Into a rather flat casserole dish cut up 6 hard-boiled eggs with a small onion finely chopped. Pour on a little white sauce that has been well flavoured with pepper, salt and a little grating of nutmeg. Cover with mashed potato, not too thickly, brush over with some egg, bake for about 20 minutes in a moderate oven until it looks a really nice colour.

EGGS AND FRIED BREAD

This dish makes a nice change and is economical if you are hard up for eggs. Into a small saucepan put some margarine. Throw in some cubes cut from a slice of bread and let them fry but not too much. Beat up some well-seasoned eggs and proceed as for buttered toast.

EGG DISH AS SERVED IN SPAIN

Have ready cooked about 2 tablespoonfuls each of peas, French beans, tomatoes, asparagus tips, cubes of potatoes and some sUced cold sausages and ham. Into a saucepan put some margarine, cut the ham into small squares and a chopped onion, and when the onion browns add the other vegetables with just a little gravy or stock, mix well and let all simmer for a Uttle, adding pepper and salt. Pour into a suitable sized fireproof dish, lay on the slices of sausage. Break the eggs over and bake in the oven until the eggs are set, about 8 minutes (it is according to the heat of the oven). Garnish with a Uttle chopped parsley and fried sippets of bread.

EGGS WITH ASPERAGUS POINTS Take a small tin of asparagus "points," or cut from the fresh vegetable, and drain off all liquid. Make these very hot in some thick cream. Now make some buttered eggs and just before it begins to thicken pour in the asperagus and cream, add pepper and salt. Put on squares of buttered toast and serve very, very hot.

EGG A L'ANGE Toast a square of bread and butter weU, while hot. Whip to a stiff froth the white of the egg and pile on the toast. Drop in the Centre the yolk of the egg. Be careful not to break. Salt and pepper lightly. Cover all with grated cheese, sprinkle a little paprika. Put in very hot oven to allow cheese to melt and serve at once.

EGG SWEET Whip 3 egg yolks with 2 ozs. of sugar for lo minutes. Add slowly a dessertspoonful of rum and again beat. Whip 4 table- spoonfuls of cream, mix with the rest. Into the bottom of individual fruit glasses put a large spoonful of raspberry jam and pile the cream mixture on top.

EGG MOUSSE Six eggs, hard-boiled, | pint cream, i dessertspoonful Worcester sauce, I teaspoonful anchovy sauce, 3 tablespoonfuls aspic jelly, I tablespoonful sherry, salt, pepper, 3 drops of Tobasco. Sieve the yolks, add sauces and half the aspic, chop the whites, add the cream well whipped and the rest of the condiments and sherry. Put into a souffle dish to set. Cover with the rest of the aspic and put into the Frigidaire for 2 hours.

EGG CUTLETS Boil 4 eggs hard. Cut up, not too finely. Make a panada of 20Z. flour, 20Z. margarine, i gill milk, cooking slowly and well seasoned with salt and pepper, until it will leave the side of saucepan ; add the chopped egg and a dessertspoonful of chopped parsley, pour on to a dish, flatten with knife and let it get cool- Cut into about 8 pieces, shaping like a cutlet Egg and bread, crumb them, fry in boiUng dripping or lard Put a parsley stalk in the end, as a bone

EGGS SCRAMBLED WITH SHRIMPS Make the scrambled eggs by putting the beaten eggs into a bowl, place this in a saucepan of boiling water until they thicken, now stir in some thick cream until the perfect consistency is achieved. Then add either fresh shrimps that have been shelled or I small tin of shrimps. This mixture can be served either on toasts, or better stiU in little cases of a very good pastry.

EGG TOAST Take some pieces of stale bread and toast them a light brown. Hard boil some eggs, allow one to each person, put into cold water for lo minutes ; when quite cold, shell them, cut them in two and remove the yolks. Cut the whites very carefully into rings and lay them nicely at the bottom of a glass Pyrex dish Then add the toast cut into smallish pieces, trying to fit them in. Break up the yolks, spread over the toasts. Make a very good creamy and well-flavoured white sauce, pour over. Put the casserole in a medium oven until it is quite browned over.

FISH FLUFF SAVOURY Two tablespoonfuls of cooked fish that has been skinned and boned. Season with salt, pepper and grate some nutmeg to taste. Beat 2 eggs very lightly. Add i tablespoonf ul of milk, mix with the fish. Have ready some butter made very hot in a frying pan. Pour in the mixture. Let it cook very lightly, as for scrambled eggs, and serve on slices of buttered toast.

FISH SAUCE FOR FISH PUDDING Make an ordinary white sauce that has cooked for lo minutes. Put I good dessertsponful of anchovy sauce, some lemon juice and grated lemon peel, a dash of cayenne pepper and a little wine. Mix well. Let it just come up to the boil. Pour half over the pudding and serve remainder in a sauce boat.

FILLETS OF FISH BAKED WITH VEGETABLES This is a Good Friday lunch dish for the family. You will want I good fillet of fish tor each person, ^ pint of chopped onion, J pint, each of cooked tomatoes and carrot. I cook these together with a little margarine. Put a little oil into a frying pan and let the onion cook until brown. Put half the cooked vegetables with seasoning into a casserole, lay the fillets on. Cover with the rest of the vegetables. Pour a little stock that is at boiling point. Cover the casserole closely and bake in a moderate oven for about I of an hour.

FILLETS OF FISH IN CREAM SAUCE Any good variety of filleted white fish may be used for this dish. When ordering the fish have the skins, bones and heads sent too. Wash and put these in a saucepan and let simmer for some time, pounding these with a wooden spoon from time to time. Strain this off ; it should be fairly thick ; and make a sauce with flour and butter in the ordinary way, but using no milk, only the fish liquor. Let it come to the boil. Take off to cool and when cooled add one egg well beaten and 2 table- spoonfuls of cream. Keep very hot but do not let it boil again. Meanwhile lay the fillets in a casserole, add a little white wine, cover with a greaseproof paper and let cook in a moderate oven until done. If the fish has not absorbed al Ithe wine, take the remainder out with a spoon. Now mask the fish with the sauce — very hot, remember, and serve at once.

FISH AND RICE A Summer Dish To I pint of cold fish, either fresh or tinned, lobster, salmon, sardine or mackerel, mix with i pint of cooked rice, i pint cold cooked peas, season well and add 4 good tablespoonfuls of thick mayonnaise sauce. Press this into a basin or mould, leave to get cold. Then turn out into a silver or glass dish with a surround of salad that has been sprinkled with a French dressing. Decorate with shces of cucumber, tomato, egg or any other small salading that may be in season.

FISH AND RAISIN MOUSSE One small tablespoonful gelatine in i gill of cold water, stir until soft and then fill up to half a cupful with hot water. Plump up the raisins by putting into a cup just covering them with hot water for a few minutes, strain and dry on cloth. If they have stones in, these must be taken out. Flake the fish well, put in the raisins and half the hot gelatine. Rub | teaspoonful mustard in i teaspoonful vinegar, some pepper and salt and well whip this in. Take i gill of cream, add the rest of the gelatine that you have kept back. Beat very well and then add the fish mixture. Pour into individual cups that have been well wetted, leave to set. Have a layer of very fresh lettuce leaves on plates, turn out the cups and garnish with slices of cucumber, tomatoes, etc. A salad should be handed with this or a dish of cold peas.

FRICASSEE OF FISH Simmer the fish in a little milk, take out when cooked and lightly flake it apart. With the milk make a good buttery white sauce, adding some grated nutmeg, a little cayenne pepper, or I or 2 drops of tabasco to the flour before mixing it. Take some mashed potatoes and add the yolk of an egg, make a border of this round an earthenware fireproof dish, marking it in a pattern with a fork. Bake this until a nice golden brown, having put the flaked fish into the sauce, stir it well and pour into the middle of the dish. Do this just at the point of serving it.

FISH DISH FOR SUPPER Flake some cooked fish into a pie dish, sprinkle with a good tablespoonful of chopped parsley, the same of very finely chopped shallot, pepper and salt. Skin some tomatoes, cut and place on top, scatter some breadcrumbs, dab on some pieces of margar- ine and bake for half-an-hour.

FISH, RICE AND ONION PIE Well grease a pie dish and cover with some fried onions. These should be cut fairly fine. Now put half the fish as a layer and then the cooked rice. Repeat the layer. Beat up i egg in a little gravy or strong fish stock, add a little pepper and salt, pour over the fish, do not put too much as it should not be sloppy. Bake for half-an-hour.

FUDGE To make fudge you will want 2 cupfuls of white sugar, i cupful of brown sugar, i cupful of milk, Jib. chocolate, a little salt, a piece of butter the size of a walnut, vaniUa flavouring. Put all into a saucepan and boil for 18 minutes. Take off the fire, add I teaspoonful cold milk and beat until it turns sugary ; about 10 minutes. Pour into a buttered pan. Before it gets hard, mark off and cut into squares.

FISH SAUCE This is dehcious served with any cold fish, but specially cold turbot. Boil 2 eggs hard, take out the yolks, put in a basin and rub down with oil, mustard some chopped parsley, capers and gherkins ; all cut very fine. Lastly, add the whites of the eggs, cut very nicely in rings. Put in the Fridigaire. Sufficient salad oil must be used to make it semi-liquid.

FISH LUNCHEON DISH Butter some shells, sprinkle over with chopped parsley, then nearly fill them with flakes of cold fish. Now make a custard or sauce with 2 level tablespoonfuls of flour, i heaped teaspoonful of curry powder, salt, pepper. . Melt loz. margarine in a saucepan, put in the dry ingredients, add not quite | pint of milk, let it come to the boil and cook for 6 minutes. Pour this over the flsh and bake in a cool oven for 30 to 35 minutes or until the custard is quite firm

FILLETS OF SOLE WITH TOMATO Flour some fillets of sole. Fry in butter. Peel and cut up some tomatoes and 2 finely chopped shallots. Let these fry until quite cooked. Place this in a casserole and put the sole on top.

FLEMISH SAUSAGES Take 6 or 8 large cooking apples, peel, core and cut up and make into apple sauce. Add a good handful of washed sultanas a httle sugar, a pinch of cinnamon. Lay this in a flat casserole dish and keep hot while you fry ilb. of pork sausages. These are placed on top of the apple. This makes a very nice dish for luncheon.

FAMILY SOUP Mince up fib. of veal, put in a pan and stir it until it is hot. Then add a large onion cut up, 2 tomatoes, seasoning, and pour over iqt. of good stock ; let boil for gently i| hours. Before you need it, add 3 tablespoonfuls of rice, or some small macaroni and let it boil for another 20 minutes.

FIG COMPOTE Take a tin of figs, drain the fruit and put in a casserole. Cut the peel very thinly from an orange into matches, cook them in the fig syrup for 15 minutes and then pour over the figs. Bleach and cut into slivers 20 almonds. Bake in the oven untU very hot. Just before serving add 3 tablespoonfuls of brandy. Whip up some cream and serve separately.

FOIE GRAS This really makes a very good imitation of the real thing. Jib. calfs liver and Jib. really fat bacon, a piece each of onion and a little grated carrot and turnip, i teaspoonf ul of mixed herbs, pepper and salt. Fry the bacon until the fat runs out, add the rest of the ingredients and put the lid on the pan ; it should take about an hour. Stir from time to time. Now put all twice through the mincer, using all fat and gravy. Put into pots and cover with some oiled butter.

FISH SALAD Boil any kind of white fish or salmon in a Uttle " Court bouillon " and when cold, remove all skin and bones and break up into neat pieces. Now make the following sauce which makes a change from mayonnaise. Beat up 2 eggs in a basin, add salt and pepper, i| gills of the " Court bouillon " and the juice of a lemon. Put the basin into a pan of boiilng water over the fire and whisk it until all looks and thickens like custard. Put half

this sauce with the fish, mix well and when cold pile it up on mattress of shredded lettuce in a dish, use the rest of the sauce, cold, to mask all the fish, garnish with a border of sliced cucumber round and butterflies of lemon on the fish.

FISH FRITTERS FOR BREAKFAST Make a batter of 40Z. flour, 2 eggs, 2 tablespoonfuls salad oil and i gill of warm water. Well beat the batter. Take some flaked cold fish, remove all skin and bones and put into the batter. Add I small teaspoonful of baking powder. Salt and pepper and a grating of nutmeg. Have ready a pan of boiling fat. Take a tablespoonful of the mixture at a time and put into the boihng fat and fry till a nice golden brown. Serve very hot.

FAT THICKENING FOR SAUCES, ETC This thickening will last good for months if kept in a cool larder and saves quite a lot of time when cooking.

Take i|lb. flour, ilb. fat of any kind that one can get together (lard, dripping, margarine, clarified soup fat, etc.), 2 tablespoon- fuls of salt, I tablespoonful of pepper. Melt the fat in a saucepan, mix the flour with the salt and pepper, cook them in the fat for about 15 minutes, seeing that it does not stick to the saucepan. Then put into pots and cover.

For use, take 2 or 3 oz., according to recipe and add to it either hot stock or hot water if no stock available. Stir to a paste, add mUk and bring to the boil ; let all boil quickly and you have your sauce ready for use, add the additions and flavourings you have in mind.

GINGER BISCUITS 40Z. flour, 40Z. brown sugar, i tablespoonful golden syrup, 20Z. margarine, i teaspoonful ground ginger, i teaspoonful bicarbonate of soda, i egg, a pinch of salt. Mix all dry ingredients. Add syrup and margarine that have been warmed together, then the egg well beaten. Make into balls as big as a shilling, put on greased baking tin, flatten them out with the bottom of a small jar or glass, put a piece of blanched almonds in the centre of each. Leave a little while before putting in a moderate oven and bake for 13 minutes. Try to keep the size uniform.

GINGER SPONGE, BOILED OR STEAMED. Beat 30Z. margarine and 30Z. sugar to a cream. Add 2 table- spoonfuls of golden syrup and a well-beaten egg. Stir in rather more than 30Z. of flour mixed with a teaspoonful of ground ginger and a little salt. Dissolve half a teaspoonful of bicarbonate of soda in half a teacupful of milk. Mix all together. Place a tablespoonful of golden syrup at the bottom of a greased basin. Pour in the mixture and steam or boil for 2 hours.

GINGER CREAMS

Cut up some preserved ginger into pieces the size of peas and with i teasoponful of the syrup put into each ramekin cocotte (or paper). Now fill up with some whipped cream and serve.

GENOESE PUDDING

The weight of 2 eggs in butter, sugar and flour to which add J teaspoonful baking powder, pinch of salt, a little milk. Beat the butter and sugar weU, add the beaten eggs, flour and milk, any flavouring liked. Put into a weU greased mould that has a pipe. Bake half-an-hour. Turn out carefully. Make a thick jam sauce (apricot or plum), add f glass of sherry and pour over. Equally good cold, but in that case whip some cream and fill up the pipe with it.

GAME PIE (COLD)

This is an excellent dish for a dance supper, shooting party or picnic, and is quite easy to make.

Grease and line a good-sized cake tin that has a loose bottom, with a pastry as made for raised pies. Cook in a stewpan as many of the following as you may have in the game larder, grouse, hare, pheasant, partridge, rabbit, and when done, remove

all bones. Make some well seasoned forcemeat balls and fry them. Cut up ilb. or more of ham. Fill the tin with a layer of ham, some pieces of garne well mixed, some forcemeat balls and continue to do this until the pie is fiUed to the top ; have the last layer one of ham. Well press down the meat. Pour over the gravy from the stewed game, put on a lid of pastry and bake half-hour in a quick oven ; finish off in a slower one for I hour. Make another lot of gravy with the bones, add some gelatine, i teaspoonful to J pint. When pie is cooked pour this through the hole in the top of the pie. Pastry leaves should be used to ornament and brush over with yolk of egg.

GAME MOULD

This is a good way to treat old birds. Hang them for as long as you can. After plucking and cleaning them, put them in a pan with some margarine, and let them do very slowly in a moderate oven. When cooked, cut aU meat from them, together with all the gravy and fat they were cooked in. Pound up the carcases cover with just sufficient water, salt, pepper, an onion stuck with 2 cloves, a bay leaf and let come to the boil. Beat well from time to time with a wooden spoon and continue to let it simmer. Then strain off. Lay the pieces of bird very tightly in a basin and add | teaspoonful of gelatine to the gravy. Then pour over the meat and leave it in a very cold place to set. Serve with a seasonable salad, sprinkled with a rather sharp French dressing.

GAME PUDDING

Another good way of using old partridges which have been sufficiently hung but not too much so. Line a basin with a good suet crust, cut the birds into small joints. Season with pepper and salt and sift in a little flour. Cover with a good meat gravy, then put on the lid of suet crust. Flour a pudding cloth and tie on tightly. Put into a saucepan of boiling water for 3 hours. Serve with this a salad of shced apples, celery and some peeled walnuts, mixed with a plain salad dressing.

GOOSE'S LIVER Cook this always inside the goose. When cold, cut into smaUish pieces and pound them well in the mortar. Grind, or pound in the mortar, some pepper corns, add these and a good seasoning of salt and some cayenne, turn it several times, breaking it up with a knife and pound again. Taste it to see if there is

enough flavouring, now add a nfce bit of butter or margarine, a little thick cream, and for the last time pound and mix well. This can be used in any way in place of foie-gras and is delicious spread on very hot croutons with a little mustard and made very hot.

GAME SOUFFLEE Have chopped quite small, 2 good tablespoonfuls of cooked game — pheasant is, I think, nicest for this— and 2 tablespoonfuls of chopped ham. Flavour with salt, pepper, paprika, a little lemon peel cut very fine and i dessertspoonful of either red currant or apple jelly. Mix well. Make a 2-egg soufflee mixture in the usual way. When cooked, add the game mixture. Butter thickly a souffle mould pour in the mixture and bake in a hot oven for half-hour.

GROUSE CROUTES Pound up some cold grouse, seasoned very highly with pepper, salt, cayenne and make hot in a little saucepan with some cream. Spread this on pieces of very hot buttered toast, garnish with rounds of hard-boUed whites of egg and fill these in with a few capers or chopped olives.

GOOSE PUDDING (Vegetarian) |lb. stale bread, 2 large onions chopped, i tablespoonful flour, I table spoonful dried sage, i gill of milk, dripping the size of an egg, pepper and salt.

Soak the bread with boiling water, then squeeze very dry. Add the dry ingredients, then the milk. Season highly. Place on a well-greased baking tin, shred the dripping over. Bake 20 minutes. Cut into squares and serve with a rich brown gravy.

GINGER SOUFFLEE Put into a small pan loz. butter, loz. of flour, stir a few minutes to cook the flour, add i gill of milk and i tablespoonful of the syrup of the ginger and let aU cook until it leaves the side of the pan. Take off the fire and when cool beat in a little sugar, the yolks of 3 eggs one by one, then i tablespoonful of ginger cut nice pieces the size of a pea. Lastly the whites of the eggs beaten very stiffly and gently folded in. Put a greased piece of paper outside the souf&ee dish, tying it very firmly. Pour in the mixture and bake in a hot oven for half an hour. You wiU need to time this carefully, as it must be sent in just at the right moment.

GREEN GOOSEBERRY FOOL ICE

Cook about 2lb. green gooseberries, sweeten to taste and rub through a fine sieve. Add i pint of cream that has been whipped If too thick add just a little cold water ; it may need a little green colouring, and then freeze in the ordinary way.

GIRDLE CAKES Put 20Z. margarine into 2oz. self-raising flour with a pinch of salt. Mix with a very little milk, put on a floured board and roU out until one-eighth of an inch thick. Cut in rounds about 2 inches across. Have a frying pan really hot and lay on the cakes, turn as soon as slightly brown. When done, split them, butter just a little and serve them very hot. A few washed and dried currants may be added if liked.

GRILLADES DE JAMBON Cut up and Ughtly cook 3 medium-sized onions in margarine or bacon fat and when brown add the same quantity of peeled tomatoes, mix together and let cook for 10 minutes. Season well with pepper, and salt. Have a gammon steak about fib. and half-inch thick. Cut this in slices or fingers, lay them in the pan with the other ingredients. If the sauce seems a Uttle too thick add a small quantity of water. Cook until the griUades are done, about 30-35 minutes. To serve, put the grillades in the middle of a hot casserole, pour the sauce round them and serve with plain boiled rice or spaghetti or macaroni.

GOLDEN PARFAIT Two dessertspoonfuls (Joz.) gelatine, J cup orange juice, i cup lemon juice, | cup hot water, 2 eggs, 3 dessertspoonfuls honey, sugar. Dissolve the gelatine and honey in hot water. Add orange and lemon juice. Beat up the egg and add carefully to the mixture. Add sugar to taste. Pour into a well-wetted mould, or, into little individual glasses.

HADDOCKS, DRIED

I find that Smoked Haddock dishes are amongst some of the nicest to serve for lunch, so I have collected several recipes.

Lightly boil a haddock in some water until done, then throw the water away. Skin, bone and flake the fish and put at the bottom of a buttered casserole. Make a white sauce, sprinkle in some semohna ; the quantity depends on how much you need to thicken the sauce — anyhow from i dessertspoonful to i table- spoonful. Let this boil for some minutes until the semolina is quite cooked. For every person take a rasher of bacon, cut into matches, put over fish and then pour the sauce over and bake a golden brown.

HADDOCK ON TOASTS Cut up a medium-sized haddock into square pieces as nearly equal in size as possible and cook until done. Skin and bone, lay these pieces on buttered squares of toast that must be the same size as fish and keep very hot. Whilst the fish is cooking take 20Z. of horseradish grated very finely and put to some white sauce ; let it cook. Add i tablespoonful of fine white breadcrumbs, replace on fire an^i simmer until it begins to thicken, beat up 2 eggs and i tablespoonful cream and add to the mixture, stirring all the time, and do not let it boil. Divide this over the fish on toast and serve in an entree dish. It must be served very hot.

HADDOCK AND EGGS IN CASSEROLE Cook the haddock first in water, throw that away and then cook it again in a little milk. Skin and bone fish, then pound in the mortar with a small quantity of cream and some pepper, and just the least grating of nutmeg. Take some rather deep fireproof cocottes, put into each some of the fish, very carefully break into each i egg, and if it will hold it fill up with some more cream. Bake in the oven — best placed on a baking tin — for about 6 minutes. The eggs should be of the same consistency as poached eggs ; they must not get hard. Serve with a rack of thin toast.

HADDOCK WITH TOMATOES AND MACARONI Cut haddock into as many pieces as required and put into a pan of water, draw to side and let simmer until cooked. Cut up some tomatoes. Put some very finely cut onion or 2 shallots into a small saucepan with some margarine and cook until soft. Add the tomatoes, season with pepper, and let all simmer. Take

the fish from the water, drain on a cloth for 2 or 3 minutes until all water has left the fish, taking off the skin and boning it. Lay these pieces on a casserole dish and when quite hot again put the tomato puree on each piece. Surround with a border of boiled macaroni or spaghetti.

HADDOCK IN CASSEROLES (FOR LUNCH) Put the haddock into cold water. Let it come to boil and then throw the water away. Put some milk to the fish and let it cook until done. Take out the fish, keeping the milk. Drain for a few minutes, then shred up very finely, putting in some grated shallot or onion and mix with cream until moist ; put in casseroles. Put the casseroles into a pan of boiling water to keep hot in the oven. Make some buttered eggs (3), put a spoonful of these on top of the fish, decorate with some finely chopped fresh parsley and serve some roUed thin bread and butter with each.

HADDOCK FLAN

Line a flan tin with some very good short pastry and cook. Having cooked the haddock, first in water and then in some milk, skin, bone and flake it, but in rather flat separate flakes. With the milk that the haddock was cooked in make a little, but very good, white sauce, adding at the last moment some cream. Season with pepper. Fry some finely cut rings of onion in some margarine until a golden brown. Drain fat off. When they are done, put back on the stove to crisp up. When the pastry is done, lay in the large flakes of fish very semetrically, cover with the sauce and surround with the crisp golden onions.

HADDOCK, SPANISH FASHION Cut the smoked haddock into equal size pieces and put these into a rather flatfish fireproof dish with some oil. Pour 4 table- spoonfuls of white wine over it, i clove of garlic chopped up finely, some tomato puree, salt and pepper, cover with bread crumbs mixed with chopped parsley and bake 15 to 20 minutes in a hot oven. See that the fish is cooked through.

HUSSAR TOASTS Take some slices of bread, cut square and remove the crusts, rub these with a brusied clove of gariic. Spread with either goose fat or pork dripping ; fry these, or put on a tin and put in the hot oven. Sprinkle with pepper and salt. This is a Hungarian version of our dripping toast, served for schookoom tea.

HADDOCK LUNCHEON DISH Cook the haddock in the water until done. Skin, bone and flake the fish. Fry some onion and tomatoes, equal quantities, in some margarine, in a small saucepan. Season with pepper and a small dessertspoonful of chopped fresh parsley. When this is cooked, put in the haddock. Boil some rice, about 15 minutes, drain and make a border of this in a very hot casserole dish. Pour the fish into the middle and send up very hot.

HADDOCK PANCAKES Flake some cooked haddock very finely, beat in some cream, a little pepper, a little grated cheese and mustard. Heat up untU quite smooth. Make some very small panccikes, put some of the haddock mixture on each, roll up and put on a flat dish. Keep very hot and serve with either a thick tomato or hot horseradish sauce.

HADDOCK MONACO

Some fillets of smoked haddocks weighing round about lib., and lay them in a fireproof earthemware casserole. Peel and slice 2 or 3 tomatoes, season with pepper, a grating of i shallot. Pour on rather more than i giU of cream and 2oz. margarine. Put into the oven until the haddock is quite soft and tender, 15-20 minutes. There must be sufficient cream or top of milk, to cook the fish. If the haddock appears dry before cooking it would be best to cook them for a few minutes in boiling water, being careful to drain very dry on a cloth before proceeding with the recipe above.

HADDOCK PUDDING

Grease a pudding basin. Having cooked the smoked haddock, skin and bone it, chop it up finely and mix it with Jib. bread crumbs and Jib. chopped suet, 2 teaspoonfuls chopped parsley and the same of chopped onions. Season with pepper and a grating of nutmeg. Beat up two eggs, add i gill of milk and put into the other ingredients. Fill the pudding basin, pressing well down. Cover with greaseproof paper and steam steadily for I hour. Turn out on to a very hot dish and pour over a sauce made with either shrimps or hard-boiled egg, or capers. This makes a delicious lunch dish for the family.

HERRINGS SOUSED— A Variation Well clean and wash the fish. Lay them on an earthenware baking dish and sprinkle over 2 bay leaves, 3 or 4 cloves, 3 or 4 allspice and 12 peppercorns. Nearly cover with vinegar and

water— about half and half of each. Now put on top of the fish and not into the Uquid, i or 2 tablespoonfuls of tomato chutney. The quantity is according to the number of herrings. In placing these in the dish arrange as sardines as they will fit better. Let these cook slowly in the moderate oven for about ij hours. Serve cold for lunch or breakfast.

HERRING AND MACARONI

Allow one herring and loz. macaroni for each person. Boil the macaroni in salted water for 20 minutes with a sliced onion, strain, then chop it all fairly finely. Fry the herrings, taking out all skin and bone and flake them. Mix with the maccaroni and then press well down into a basin and leave to get quite cold. Make a sauce of i gill of whipped cream, 2oz. of horseradish, finely grated, salt, pepper, | teaspoonful of dry mustard and i tablespoonful of tarragon vinegar. Mix until all looks creamy. Turn the mould out on to a glass dish, pour the sauce over the mould and surround with a border of shredded lettuce and sliced beetroot.

HERRINGS IN JELLY

This makes a nice summer supper dish. Split and trim some herrings, then bone and roU them up and gently bake in a moderate oven, keeping them well covered so that they do not get dried up. Take all the heads, bones, etc., slice a carrot, small onion, J tea- spoonful of dried spices and cover with water, put on the stove and beat with a wooden spoon from time to time. Strain this when done, adding | teaspoonful of gelatine ; stir well to dissolve. Very carefully put the roUs of herrings into a glass dish, that is when they are cold, pour over and around them the fish stock jelly and put to set in the Frigidaire. Serve with a salad mixed with a rather sharp French dressing.

HADDOCK SAVOUREY Make sufficient well seasoned white sauce. Flake some cold smoked haddock, freeing it from skin and bone. Mix with the sauce and put into small individual fireproof dishes. Peel some tomatoes and shce them. Cover the fish with these ; put them in the oven until cooked.

HADDOCK, AS SERVED IN ITALY Take all the skin and bone from a smoked haddock and cut into evenly sized pieces. Cut up into very fine rings 2 onions and fry them in some margarine, then put in the haddock and add

some really strong and good gravy. Cook for lo or 15 minutes. Put all into a casserole, arranging the fish nicely with the onions round. Squeeze some lemon juice over and garnish with chopped parsley.

HADDOCK AND RICE

Wash well and then cook about 6oz. of Patna rice, it should take about 10-12 minutes. Strain the rice and dry it till every grain is separate. Put into a pan a smoked haddock, cover with cold water and let come to the boil. Take out and remove all skin and bone and then flake it. Fry an onion, cut in rings, in a nice-sized bit of margarine and when soft add this to the fish and rice with 2 tablespoonfuls of tomato sauce and some pepper. Put all into a pie dish, scatter breadcrumbs over, and a few dabs of margarine and bake for 15 minutes in a hot oven.

HADDOCK AND SWEET CORN

Boil your dried haddock in the usual way. Dry on a cloth to remove all water, then skin, bone and flake it. Strain off the liquid from a tin of sweet corn. Mix fish and com together in a saucepan. Season with pepper and a little nutmeg, add a knob of margarine and about 2 tablespoonfuls of cream or top of the milk. Make very hot and pour into scallop shells. Sprinkle grated cheese on top and brown in the oven.

HADDOCK SAVOURIES

Take all the skin and bones off a partly cooked smoked haddock and chop it very finely ; place in little individual fireproof cocottes. Whip up some cream with some finely grated cheese, some cayenne pepper ; whip until fairly thick. Cover the fish with this and with a fork see that some of the cream goes round the sides of the dishes. Sprinkle with paprika and bake about 10 minutes.

HAM MOUSSE

Put lib. cooked ham through the finest mincer. Make some white sauce, well cooked but not too thick, add to it the ham, flavour with pepper and some grated nutmeg. Rub this in small quantities through a wire sieve, keeping the rest warm as it makes it easier to rub. Whisk about f teacupful of aspic jelly over the fire in a little saucepan and whilst whisking, add the froth of it to the mixture until aU the apsic is used. Beat i cupful of cream until it is very thick, add this to the mixture. Place in a soufiiee dish, or in individual cups and pour a httle aspic over. I add a

ittle sherry and lemon juice to the aspic if it is the bought packet variety. Turn out and serve with a good potato salad, or any salad that is in season.

HAM WITH RED CABBAGE Pile the cooked red cabbage which must be kept very hot on to a glass casserole dish. Fry some shces of cooked ham, stand them up round the cabbage and then edge the dish with some creamy and well-flavoured mashed potato. It makes a pretty dish and very good to eat.

HAM ROLL SAVOURIES Mix on a plate a piece of butter about i teaspoonful, a little parsley chopped very fine, a few drops of lemon juice. Grate a smaU piece of onion, mix these up well with a knife and spread on some little pieces of ham, cut very thin, about 2 inches long and I inch wide. Roll these up tightly and place on little pieces of cut bread and butter.

HASSANE— A Vegetarian Dish Fry a large or 2 smaller onions with 2 tomatoes, i apple cut up into small chunks, i clove of garlic and i dessertspoonful of curry powder ; a little nutmeg. Let this all cook for for 15 minutes. Add a cup of milk. Have ready a good plateful of cooked carrot, some peas, beans and cucumber cut small. Put all these into a casserole that has a lid and cover with the curry sauce. Put on the hd and let cook in the coolest oven for i hour. Serve with fried croutons round the dish.

HORSERADISH SAUCE

20Z. grated horseradish put into a saucepan with | pint stock and let cook for 20 minutes. Remove from fire. Add i table- spoonful of white sauce, i tablespoonful fine bread crumbs. Replace on fire until it begins to thicken. Mix in i egg well beaten. Then add a little cream and season with lemon juice or a little vinegar. Excellent with most beef dishes, especially rump steak.

Two bottles of hock, | wineglassful Curocon, 2 wineglassfuls brandy, 2 bottles soda water, sugar to taste, a sprig of borage or balm, a few slices of cucumber peel, and add at the end a few fresh fruits that may be in season. Mix aU ingredients together but do not put the soda water until ready to serve. Keep on ice until wanted.

INVALID FOOD

CHICKEN CUSTARD Take i cupful of fine breadcrumbs, add 2 tablespoonfuls finely minced chicken, flavour with pepper, salt, a little nutmeg or celery salt, mix all these together. Beat up 2 eggs to which put I cupful of milk, and put in. Stir well and put into either a glass casserole or into individual fireproof cocottes. Set in a pan of water and bake in a moderate oven.

STEAMED EGG Separate the yolk from the white of an egg. Now beat the white to a stiff froth and flavour with pepper and salt. Put half the white into a Uttle flat casserole, greased with butter, then slip in the yolk very carefully, top up with the remainder of the white, cover with a small plate or saucer. Set this in a frying pan of boiling water and steam for 5 minutes.

BEEF TEA PUDDING To I gill of strong beef tea, soak 2 tablespoonfuls of fine white breadcrumbs for 10 minutes, beat up with a fork, add i well- beaten egg. Grease a small basin, using about |oz. butter. Pour in the mixture, cover with greased paper, put the basin into a pan of boiling water, the water coming half-way up the basin. Steam for 20 minutes. This makes a good nourishing dish and is a change from the ordinary beef tea.

CHICKEN PANADA Pound the breast of a cold chicken smooth in the mortar. Add a teacup of fine white bread crumbs. Pour in a little boiHng chicken broth or milk. A little salt, a little grating of nutmeg or a pinch of powdered mace. Press into a cup and stand it in a small saucepan of boiling water until the panada is hot. Serve in the cup with a teaspoon.

A LIGHT MILK SOUP Cut up some vegetables rather finely, such as carrot, onion, celery, add a bay leaf. Put these into | pint of milk, bring it to the boil and let all simmer gently for J hour, stirring from time to time. Strain, and when cool add the yolk of an egg and a Httle more milk to make | pint altogether. Let this get very hot but it must not boil. Serve with toast, water biscuit, or, a little cooked rice could be put into the soup.

FISH CUSTARD Cook a small whiting or sole in a teacupful of milk. Take out and flake very finely. Strain milk and with it make a sauce with loz. margarine, i dessertspoonful of flour. Let it boil a few minutes. When cool add fish and the yolk of an egg beaten up. Whip the white of the egg stiffly with seasoning, fold in, pour into a greased basin. Cover with greased paper and steam for 25 minutes.

SWEETBREAD FOR INVALID One large sweetbread, } pint stock, 2 tablespoonfuls of cream I yolk of egg, squeeze of lemon juice, salt and pepper. Wash the sweetbread and soak for 2 hours with a little salt, put in a pan and boil for 5 minutes. Throw into cold water to blanch, trim off all fat and skin, cut into nice pieces and put into the stock, bring to boil and then simmer very slowly for i| hours. When tender, add the cream and yolk of egg. Strain carefully. Don't touch the sweetbread with a knife. Separate and trim with your fingers. Sweetbread must be quite fresh and cooked the same day.

BREAST OF CHICKEN Cut the breast of a chicken into small pieces and put into a small jar with some pepper, salt, blade of mace (if liked), and pour over i gill or a little more of milk. Cover the jar tightly and put it into a saucepan of hot water to reach half-way up the jar. Let it simmer until the chicken is done. Strain off the milk and add i teaspoonful of flour that has been rubbed into a small piece of butter, making a nice thick sauce. Pour this over the shced chicken so as to mask it.

BREAST OF CHICKEN GRILLED

Take half the breast of a chicken, skin it and wrap in a piece of paper that has been well greased with butter. Grill each side for about five minutes. Place on a very hot plate and put a ball of Maitre d'Hotel butter on top.

CLEAR JELLY SOUP MADE FROM VEGETABLES One cupful of diced potatoes, same of carrots, leeks, onions, \ cup of chopped lettuce, some chopped parsley, tarragon and chervil, pepper and salt. Cook all these in 4 breakfastcups of water very slowly until all the ingredients are soft, then strain, and to every ^ pint hquor add a teaspoonful Cox's Instantaneous

galatine. See that this is really dissolved, then put this in a basin to set and place in the Frigidaire. If allowed, i table- spoolful of white wine or sherry can be added before the gelatine is put in. This soup jelly is a good restorative.

SAVOURY CUSTARD Beat up the yolk of an egg into i teacupful of beef tea. Beat white to a stiff froth, salt to taste. Pour into a greased piedish and bake in a very slow oven until set.

CREAMED COD Lay a cod steak in a casserole with a little parsley, small onion or shallot stuck with a clove and cook very gently until the cod is done. Now skim and bone it and put it into a little dish. Keep it hot. In the meantime take the liquor and make a white sauce with it with flour and butter. When it has boiled for 5 minutes, take it off the fire to cool, beat up an egg and add to it with a good squeeze of lemon. Then coat the cod steak with this and serve with some creamy mashed potato.

EGG AND CHICKEN BROTH. To I pint of strong chicken broth, add i egg well beaten, mix together very well and pour into a basin. Tie a greased paper over and place basin in a saucepan of boiling water for lo minutes. Season to taste and send very thin slices of toast with it.

INVALID JELLY Two eggs, 2 lemons or oranges, ^ oz. gelatine, 3 ozs. sugar. Beat up the eggs, dissolve the gelatine in i pint liquid made from the juices of the fruit and added warm water, the rinds of the fruit cut very thinly ; add the sugar. Put all into a saucepan and stir all the time over gentle heat until it thckens. It must not boil. Rinse a mould out with cold water and when the mixture has somewhat cooled, pour it in the mould and let set in a cold place.

MILK TEA FOR AN INVALID Put two teaspoonfuls of tea into a very hot teapot, pour on about I tablespoonful of fresh boiling water. Let stand whilst you heat in a saucepan | pint of new milk to boiling point. Do not let it boil however. Pour this on to the tea and strain into a cup.

BEEF TEA Jib. shin of beef, Jib. scrag of mutton, |lb. veal bones. Cut up the beef finely, cutting off any fat but leaving any gristle there may be. Now put all meat and bones into a jar, cover with hot water, a little salt. Place lid on jar and put into the oven for 5 or 6 hours to cook slowly. Strain off into a basin. This should make a good jelly and it can be given to the invahd in this form or hotted up as beef tea. Very nourishing and sustaining.

MILK JELLY I pint new milk, Joz. gelatine, the rind of J lemon cut very thinly, loz. sugar. Dissolve the gelatine in a little water, add the milk, which must be warmed, put in sugar and rind. Stir over a very moderate heat 5 to 10 minutes. Strain off into a basin and then into little individual cups. Set in a cold place

CREAM OF RABBIT Joint the rabbit and put into a pan with some butter and keep on turning the pieces, but don't let them brown. Take all meat from the bones, mince it and then put through a wire sieve. Into this mix J pint of cream which has had a Uttle melted gelatine added. Carefully flavour with pepper, salt, nutmeg and some grated lemon peel. Put all into a greased mould and steam for i hour. Do not turn this out until it is quite cold, and then garnish with some chopped aspic or chopped parsley and butterflies of lemon.

MINCED CHICKEN AND EGG Thicken some milk with a little flour rubbed in butter. Mince the half of a breast of cold chicken and let it get very hot in the milk, but do not let it boil. Poach an egg in a httle milk. Put the mince on a very hot plate, set the poached egg on top.

FISH CREAM 4 oz. white fish, J oz. butter, J oz. fine white breadcrumbs, J gill milk, J giU cream, a little squeeze of lemon, pepper, salt, and the beaten white of i egg. Flake the fish very finely. Melt the butter in a small saucepan, add the crumbs and milk with season- ing, and let it cook until thick. Beat in the fish and rub all through a sieve. Beat up the white of the egg with the cream. Add to the mixture and put into a small greased basin and steam for 25 minutes.

FRICASSEE OF FISH Make a creamy white sauce, well flavoured with pepper, salt and nutmeg. Lay in it some coarsely flaked cold white fish and let it get thoroughly hot, but it must not boil. Have a hot casserole dish, put in the fricassee and pipe a border of mashed potatoes round.

EGG AND LEMON DRINK f cup of cold water, i egg, the juice of i lemon put all together in a shaker for 5-6 minutes.

LEMON FOAM AS A SWEET Dissolve I oz. gelatine in a pint of water, add the grated rind of 2 lemons, the juice of three and | lb. white sugar. Let all boil for 10 minutes. When it is about to set, beat it very well until very frothy. Have ready 3 very stiffly beaten whites of egg, put them in and beat just so as to make everything look uniform and light. Pour out into a mould and decorate with a Uttle whipped cream and some glacee cherries.

APPLE CREAM Sieve the pulp from 2 baked apples and put into a basin. Add a squeeze of lemon juice and sweaten to taste. Beat stiffly I gill of cream and add to the apple pulp and serve in a small glass dish.