A NOURISHING CREAM

Two new laid eggs, i tablespoonful of sugar, i tablespoonful of brandy. Put the yolks of the eggs into a basin with the sugar and brandy and beat them well for a few minutes. Put the basin into a saucepan of hot water, stir until it thickens. Take off the fire, beat the whites stiffly to a froth, fold into the rest and pour into glasses.

RICE CREAM J pint of milk, i gill of cream, 2 oz. ground rice, ^ oz. butter, I tablespoonful sugar, i tablespoonful gelatine, rind of J lemon. Cook the rice in the milk, add the butter and lemon rind. When cooked, sweeten to taste and put in the gelatine dissolved in a little water. When cool add the cream that has been well whipped. Serve with some fruit juice.

CREAM OF BARLEY

ijlbs. Knuckle of veal, 2 oz. pearl barley, 3 pints of water, salt, yolk of egg, J gill of cream. Wash the barley and let it soak all night. Cut the veal into small pieces, break up the bones and put aU into a pan with the barley. Cover with the water and bring to the boil and let simmer for 5 hours. Skim when necessary. Strain through the sieve. Take out bones and rub meat and barley through a wire sieve. Return this to the sauecpan with the liquor and re-heat. Beat up the yolk of the egg with the cream. Draw the pan to the side of the fire and when off the boil, gradually stir in the cream ; keep stirring all the time until it thickens, but do not let it boil. Reheat quantity as required.

LEMON ICE CREAM

Rub two lemons well on some sugar. Squeeze the juice. Add to this i pint of cream. Stir well and put it in gradually. Now put I tablespoonful of brandy and i tablespoonful of Noyau and |lb. of sugar. This quantity makes i quart and is very refreshing and nourishing.

ISLE OF WIGHT PUDDING

Jib. flour, Jib. dripping or lard, i cup sultanas, | cup treacle, I cup milk, I teaspoonful of baking powder. Put the fat into the flour, put in baking powder, and mix to a stiff dough with cold water. Roll out on the board to a long strip and spread the treacle over and scatter the sultanas. RoU up as a roly poly. Put into a greased pie dish. Pour over the milk and bake for I hour in a moderate oven.

This takes two days to make. Lay in a fireproof dish in which the pie is to be served, 2 rashers of bacon, cut into match size, lib. shin of beef cut in small pieces. Salt, pepper, pinch of celery salt and some chopped lemon peel. Arrange these in layers, add a cupful of stock or water. Cover the casserole and cook very slowly for at least 3 hours. When cold remove the fat with a spoon. Next day dissolve i teaspoonsful of Marmite in ^ pint of water, i teaspoonful of Tarragon vinegar, a pinch of sugar and Joz. Cox's gelatine. Pour over the meat. Set in a cold place until set.

JELLIED FOWL

Take a fowl ; i pint of stock made from the giblets cooked in a jar for 2J hours the day before, i carrot, i tablespoonful of cooked peas, chopped parsley, pepper and salt. Prepare the fowl as usual, then put into a deep jar. Cover with the stock, add the carrot, cut up the parsley and let cook very slowly for 3 hours. Take out. Remove the bones and cut the meat up into smallish pieces. Arrange neatly in a basin. Add the peas and flavouring. Pour all over the meat and let it set in a cool place. Remove any fat with a spoon. Turn out and serve with a good salad.

Slice a large onion and 2 large tomatoes and fry together in 2 oz. margarine. Add ^ cup of chopped ham, i tablespoonful of any rather hot sauce, i tablespoonfiol tomato catsup and well season with pepper and salt. Cook this altogether for J of an hour. Mix in 2 large cupfuls of cooked rice, 2 cupfuls of either lobster, scallops, shrimps or chickens livers. Cook all for another half hour and serve very hot.

JAM BRICKS

To use up slices of stale bread. Warm up a little milk. Beat up an egg in a dish, add the warm milk. Now cut up the stale bread into shapes, rounds, diamonds or squares about 3 inches square. Let them get soaked, but not too much so. Into a frying pan put some lard or margarine, when boiling fry a nice brown. Serve in a boat with some warmed jam to eat with them.

JUNKET SURPRISE

Take 'I bananas that are quite ripe and cut them into pieces in a basin. Mash them well with a fork and whip them until they are frothy, then put this at the bottom of a dish. Make the junket in the usual way. Be sure that the milk is only blood heat. Flavour with anything you like — rum, orange, strawberry, syrup or raspberry are good. Put this into the milk before putting the rennet, carefully pour this over the banana frothe and leave to set. Serve with Devonshire Cream.

JAMBON MILORD

Make a nice quantity of Russian salad, that is a mixture of cold cooked root vegetables cut into small dice, whatever is in season, together with some smaU green peas, which can be tinned ones. Flavour these nicely, add a few dried walnuts broken in pieces. Now mix these generously with mayonnaise sauce, to which has been added a Uttle gelatine that has been soaked in some water. Lay all this in a silver entree dish. Cut as many slices of ham as you have guests and just lay them for a few minutes in some malted aspic jelly. Place these one by one on the salad, each one overlapping the other until you have covered the salad. Let this set and when ready to serve, ornament with some broken aspic jelly, sliced cucumber, egg, etc.

JELLIED FRUIT SALAD

Pour into a glass cut bowl a good mixed fruit salad, keeping it as flat as possible. Then very slowly pour over a half quantity of wine jelly and a glass of sherry. A little rum and a few drops of some good liqueur makes it very good. Avoid the fruits floating on top, if possible. Let this get set, and then add the second half of the jeUy. Decorate with a few crystalised fruits.

JACK BISCUITS

6oz. Quaker oats, 50Z. flour, 8oz. margarine, 30Z. sugar. Mix all dry ingredients together, either rub in, or melt the margarine and mix very thoroughly. Grease a shallow baking tin, spread the mixture on about \ inch thick, bake in a moderate oven until it is a golden brown. Cut into fingers or triangles whilst hot. Remove from tin.

KIDNEYS FRIED ON TOAST Skin and slice rather finely some kidneys. Lightly fry them in some margarine. Now take some shces of hot buttered toast, and spread with curry paste. Put these on a flat casserole and put in an oven until the paste is good and hot. Then serve the kidney sUces on top, sprinkle a Uttle chopped parsley over and serve at once.

KIDNEYS WITH SHERRY Remove the skin and fat from some lambs' kidneys and cut them in thickish shces and cook in a little lard over a hot fire for not more than 3 to 4 minutes, turning them about. Then put the slices on a plate whilst you pour in the same frying pan i tumbler of sherry, some chopped parsley, pepper and salt, and rub together. Now put in some good, rather thick brown sauce and put back the pieces of kidney. Make very hot, but do not let it boil, place in a casserole and serve with a nice border of any suitable vegetable. Peas or cut French beans look particularly nice as a contrast in colour. This makes a very delicious dish for luncheon.

KIDNEY DISH, FOR LUNCHEON Remove the skin, cut out sith scissors the tough sinew, split the kidneys, but not in two. Chop i kidney into mincemeat, add lemon juice, pepper and salt and chopped parsley. Into a small saucepan melt i tablespoonful margarine and i or 2 table- spoonfuls of port, and let this simmer with the other ingredients. Lightly cook the other kidneys in a small frying pan, in some margarine, but don't overcook ; about 2 to 3 minutes should be enough. Put these on pieces of toast. Stir the sauce well and with a tablespoon pour it equally over the kidneys. Sprinkle with a little fresh parsley. Serve at once.

KIDNEY TOASTS FOR BREAKFAST Cut some ox kidney into bits about the size of a pea, about Jib. for 4 persons. Cut 3 or 4 rashers of bacon into small bits. Put some margarine into a saucepan and let kidney and bacon, salt and pepper all cook otgether for about 10 minutes, stirring it frequently. Now put in a good dessertspoonful of flour ; stir in and then add 3 tablespoonfuls of stock or water. Cook until it nearly comes to the boil. Serve on half shces of buttered toast.

KHICHREE This is an Indian lunch dish. Jib. rice, Jib. spUt lentils, 2 good-sized onions, flavouring of peppercorns, a few cloves,

piece of cinnamon, salt, i or 2 bay leaves. Cut up the onions and fry them a nice colour. Then keep them hot on a plate. Put in the rice and lentils, having well washed both, in the same pan, with the flavourings. Cover with just snfficient water to thoroughly cook them soft, but not pulpy. Stir frequently to keep from burning. If too dry add water by tablespoons as each grain of rice should be separate. Put this on a very hot dish. Make the onions very, very hot again and pour over. Serve with a good curry sauce.

KONFTAS Mince up the remains of any cold chicken, game or white meat, season with some salt and about i teaspoonful of dry curry powder, a squeeze of lemon juice. Mix in i yolk of egg, turn out of a plate and form into httle cakes. Fry these to a nice colour.

KIPPER CREAMS, AS SAVOUREY Put 2 kippers into a jug, pour on them some boiling water and leave for 5 minutes. Take out and let them weU drain. Remove all skin and bones and pound the flesh. Add pepper and a squeeze of lemon, put in the yolk of an egg, mix well and keep very smooth. Beat up the white of the egg and a good dessert- spoonful of thick cream. Butter some fireproof cocottes, divide the mixture between them. It should make 3 or 4. Bake until a golden brown and serve very hot.

ANOTHER SAVOUREY Flake the kippers weU, add 3 well-beaten eggs, 3 tablespoon- fuls of top of the milk or cream, i tablespoonful of grated cheese, a little cayenne pepper. Melt loz. of margarine in a saucepan, pour on the mixture until it thickens and serve on buttered toast. All to be kept very hot.

KIDNEY SAUTE AND TOMATOES Three large tomatoes, 2 sheep's kidneys, loz. fat bacon, loz. margarine, i teaspoonful parsley. Skin the tomatoes and cut in two. Melt the bacon far, add to the tomatoes and allow to cook gently in the oven until tender — about 10 minutes. Skin the kidneys and cut in slices, not too thin. Saute these in the margarine for a few minutes, tossing them about and put in the chopped parsley. Arrange the tomatoes on a hot dish, sprinkle with salt and pepper and place a spoonful of the kidney on each half tomato. It is nice to fry some rounds of bread in bacon fat and put under the tomatoes and makes a more sub- stantial meal.

LEMONADE FOR A PARTY 25 lemons, 2 Jibs, lump sugar. This quantity makes 6 gallons, I quart. Cut the peel in the thinnest slices (there must be no white showing), squeeze the juice, add the sugar, pour the boiling water over. Stir from time to time. Make this in a large red bread crock. Before straining, give another stir. Sufficient for a large party.

LIVER AND LEMON SAUCE This is very good with boiled fowl. Boil the liver for a few minutes only, then chop it and season with pepper and salt. Peel very thinly or grate the rind of lemon and squeeze the juice. Make a very buttery white sauce, let it boil for 6 minutes. When cool, add the chopped liver and very gradually the peel and lemon juice. Heat it up very graduaUy and on no account must it boil.

LIVER PATE lib. of pig's liver, put this through the mincer and put into a bowl, add the beaten yolk of an egg. Shave loz. butter, i tablespoonful of mixed herbs, including sage. Cut up very, very finely, i clove of garlic and i shallot. Stir this all very thoroughly and press into a fireproof souffle dish, bake in a moderate oven for 2 hours. It is best to thoroughly fill up the dish, as the pate should be thick through. Cover the dish before baking. When cold, run a little melted bacon fat over.

LAMBS' TONGUES

Boil these in a little stock and then skin them. Chop a shallot and fry in a Uttle margarine. Cut the tongues lengthways and put in a casserole. Make a good thick sauce by putting some Bisto in with the shallots and a nice bouquet of mixed herbs, add some good gravy or stock that the tongue was boiled in and put in a wineglass of sherry. Pour this over the tongues and make a border of some peas that have been hotted up in a little cream or butter.

This can be made very well with a tin of lambs' tongues, a tin of peas and some fried forcemeat balls tucked in between the pieces of tongue.

LAMBS' TONGUES WITH CHESTNUT PUREE. Prepare the tongues as in preceding recipe, but instead of having the gravy, boil some peeled chestnuts with the tongues. Rub the chestnuts through a sieve. Make a creamy white sauce, to which add the puree and pour over.

LAYER OR SPONGE CAKE 2 eggs or 2 dried re-constituted eggs, 40Z. self-raising flour,

1 teaspoonful baking powder, 40Z. sugar. Well beat up the eggs, put in the sugar, beat well, fold in the flour and the baking powder. Pour into a greased tin, bake for 6 minutes.