MUTTON BAKED ROLL

An Economical and delicious dish.

Bone 2j\h. of breast of mutton. Cut away if too much fat

and put with the bones to make a good stock for Scotch broth.

Lay the meat on a board, cover with about |lb. rashers of bacon,

a good layer of veal forcemeat. This should be very well flavoured with herbs and lemon peel chopped finely. Here and there put pieces of pickled walnuts. Now roll up very tightly and tie with string. Cover with greased paper, put into a baking tin in a moderate oven and baste from time to time. Serve with this a good gravy to which has been added some currant jelly, i tablespoonful chopped fresh parsley, 2 tablespoonfuls fine bread crumbs, pepper and salt. Bring all to the boil, stir well before putting in a sauceboat.

MINT JELLY Wash and quarter a pound of green unripe apples and put to them i pint of vinegar and let cook until all is soft. Pound with a wooden spoon to get the apple juice well out. Strain through a cloth all night and don't try to squeeze it out. Next day measure the liquer. To each pint allow lib. of sugar, put on the fire and cook slowly until all the sugar is dissolved. Then let it come to the boil and let gallop for 10 minutes. To every pint of jelly add 2 tablespoonfuls of finely chopped green mint. Stir this well in. Strain. Put into jars. Cover at once and store in a cold place. This is best made in double quantities.

MUTTON PUDDING Quite excellent for a winter's day dinner dish. Line a pudding basin with a suet crust as for beefsteak pudding. Cut up into fairly small pieces about 2-2pb.' of mutton taken from the clump end of the lion, trim off any superfluous fat. Cut up the kidneys from the loin and mix with the mutton ; lay this in the basin, sprinkle in between 2 shallots cut very finely, some parsley, well season with pepper and salt, nearly but not quite fill the basin with water, cover with the suet crust, well pressing the edges together. Cover with cloth and tie very tightly and boil for 3 hours. Serve in the basin.

MERINGUES MT. BLANC Make meringues in the usual way, using 30Z. sugar to each white of egg. Best made in a round shape for the Mt. Blanc. Mix flour of chestnuts with 2 to 3 dessertspoonfuls of milk until it is soft, but not running. Carefully place the meringues on a glass or silver dish, round top up. Cover with the chestnut preparation. Now whip some cream so stiffly that it stands alone, and forms into " mountain tops " on the chestnut mixture. A very favourite sweet with young people.

MACAROON CREAM

2 dessertspoonfuls (|oz.) gelatine, i cup of hot milk, | cup hot water, i egg, 2 dessertspoonfuls sugar, i cup whipped cream, I cup macaroon crumbs, i teaspoonful vanilla. Dissolve gelatine in hot water. Beat the egg, add sugar, hot milk and flavouring. Heat, stirring all the time till mixture thickens on the spoon. Let it get cool, then add the gelatine. When the mixture is thickening, stir in the whipped cream and the macaroon crumbs and pour into a well wetted mould. Serve with cream aiid decorate with cherries or angelica.

MUTTON MEDAILLIONS WITH ARTICHOKES

Cut the meaty parts from ij mutton cutlets, trim them into rounds. Have a tin or bottle of artichoke bottoms, drain them on a cloth and heat them in some butter. GriU the medaillions about 3-3I minutes each side, having well peppered them first. Into a very hot entree dish put the artichokes with a medailUon on each one. Garnish with a surround of spinach or grilled tomatoes cut into halves.

MOUSSE. Either Chocolate or Other Flavourings.

Put I tin of evapourated milk to get hot ia the oven. Open it first. Take 2 tablespoonfuls of cocoa, 2 tablespoonfuls of sugar, mix with a little of the top of the milk and let cook a little. Dissolve 3 dessertspoonfuls of gelatine in 2 tablespoonfuls of warm water, add to the evaporated mflk in a basin and stir well. Put it into the Frigidaire and when about to set beat it up very well, then add the chocolate mixture and beat again and turn out on to a glass dish. Put into the Frigidaire. When about to serve beat up some cream, put over the mousse and decorate with glace cherries. Different flavourings can be made with cofiee, rum, lemon, orange, strawberry, etc. Can be made the day before using.

MUSHROOM MERINGUES

Break up into small pieces some medium very fresh mush- rooms and cook them very slowly in a little butter. Put in some salt and pepper, i yolk of egg and about i tablespoonful of cream. Let all cook until nice and thick. Fry some squares of bread, about 2 inches by 2, in some bacon fat or lard, do not let them get hard. Pour on each crouton some of the mushroom puree. Quickly beat up the white of the egg very very stiffly and com-

pletely cover the mushroom. Sprinkle with a little finely grated cheese mixed with paprika and put in the oven until it looks a good golden brown.

MOCHA CREAM

^oz. gelatine, | pint of milk, J cupful of hot water, 4 teaspoon- fuls of coffee essence, 2 tablespoonfuls of sugar, i egg, 2 or 3 drops of vanilla.

Bring milk to boil, add the coffee and boU for i minute. Beat egg yolk and sugar, add to the coffee mixture and cook until the mixture coats the spoon. Leave to cool. Dissolve the gelatine in the hot water, then stir in, adding the few drops of vanilla. When beginning to set beat the egg white very stiffly and whisk into the mixture. Pour into a wet mould. Serve in the mould ; it should be a plain round one. Beat up some cream stiffly and pour on top. Decorate with chopped pistachio nuts or a few crisp flakes of malted wheat cereal.

NUT BISCUITS

40Z. ground almonds, 40Z. castor sugar, 40Z. margarine, 40Z. flour, a pinch of bi-carbonate of soda. Mix all the ingredients together with a wooden spoon until they are thoroughly kneeded together. Put on a slightly floured board and flatten and press with a rolling pin, then cut out into rounds and bake for a few minutes until a nice golden colour. Use as Uttle flour on the board as you can.

NICOISE SALAD WITH EGGS

4 eggs, I tablespoonful aspic, J teaspoonful gelatine, i big tomato, mayonnaise. Poach the eggs and let get quite cold, then trim them. Coat with mayonnaise to which add i tablespoonful of aspic and ^ teaspoonful gelatine ; this wants doing carefully on a flat dish as they must be really weU coated. Cut the large tomato into 4 slices, having first skinned it. For the salad take 6 cooked new potatoes, 3 medium tomatoes, J pint cooked runner beans, some French salad dressing. Cut the potatoes into dice, chop the tomatoes, chop the beans and mix well together with the French dressing. Put all this in the centre of a round glass dish, the 4 slices of tomato round and carefuUy place i egg on each piece of tomato. Sprinkle with chopped parsley

NORMANDY FLAN

Make some good short pastry and line a flan dish with it, but do not cook it. Place on it some cold apple marmalade, then arrange some thin slices of cooking apple, overlapping each other and in a regular pattern. Put a shake of castor sugar on top and bake in a hot oven for ^ hour. Let it get cold, then glaze with some boiling apricot marmalade i.e., apricot jam made warm and rubbed through a sieve, add a very little water and some sugar and let come to the boU. For the apple marma- lade, cut up some cooking apples, about ilb., add a piece of butter, the size of a walnut, 30Z. sugar and a little water. Bring to a boil and pulp well with a wooden spoon until quite smooth. This makes a very good pudding for a luncheon party.

ORANGE SALAD 4 oranges, ^ lemon, some raisins or sultanas, i tablespoonful each of salad oil, brandy, a little sugar, salt, cayenne, i tea- spoonful each of chopped Tarragon and Chervil or parsley. Soak the raisins which must be split and stoned, in the brandy and oil. Peel the oranges so that there is no white pith left, take out the pips, divide into sections and put into a rather fiat glass dish or bowl. Squeeze the lemon juice over. Cut a shallot very very finely and sprinkle over with the sugar, salt and pepper. Pour over the raisins brandy and oil, sprinkle the herbs on top. Make this about i hour before serving with wild duck, etc.

ORANGE SALAD (Recipe No. 2).

Peel and separate some oranges into sections, arrange in a bowl, sprinkle with a Uttle sugar and finely chopped mint. Make a syrup by boiling some sugar in a teacup of water. Flavour well with lemon juices and sherry. When cold pour over the oranges. Decorate with mint leaves.

OMELET : SPANISH WAY

The difference between a Spanish omelet and a French one is really that the Spanish one is served flat and not rolled or folded as is the French. So take four eggs, beat yolks and whites together, season with pepper and salt and when the pan in which you have put about i to 2 tablespoonfuls of olive oil is smoking hot, pour in the mixture. If you are not really an expert in tossing or turning an omelet, try this way : Hold an enamel plate over the omelet and turn it upside down over a dish. Now slip it back again the reverse way and put any boiling fat back as well. One minute after, the omelet should be ready. There are many different savoury fillings that may be used.

(i) Slice some onions, sprinkle with a mixture of flour and cheese crumbs, fry these together before making the omelet and put them very hot on half the omelet and just fold over.

(2) Cut 2 or 3 rashers of bacon up finely with a little grated onion or shallot, fry in a little butter and have this all hot and ready to serve on the one half of the omelet.

(3) Mince very finely any morsels of chicken or game. Crush a few potato chips, bought variety, a small tomato, a grating of onion, pepper and salt, i dessertspoonful of sherry (or white wine). Let these be mixed in a saucepan and get very hot. Serve as above on the omelet.

(4) Chicken livers with a little ham, onion, chopped parsley, pepper, salt. Proceed as above.

(5) Chopped up mushrooms cooked in a little wine and butter. Season with parsley.

(6) Chop up two lambs' kidneys, i rasher of bacon, parsley, and cook in butter. When done, add just enough sherry to thoroughly moisten.

(7) Young green peas, asparagus tips, tomatoes — aU these added to a little fried onion, make good fillings.

ORANGE CAKE

20Z. margarine, 40Z. flour, 2oz. sugar, i egg or i dried egg used dry, 2 teaspoonfuls of baking powder, the grated rind of I orange, the juice of same with i tablespoonful of water, 3 tablespoonfuls of milk. Beat the sugar and margarine until soft and creamy. Put in the well-beaten egg, juice and water. Continue to beat, sieve in the flour and baking powder mixed, then the peel and milk and beat until it looks very creamy Grease 2 rather small cake tins, divide half the mixture into each, bake in a fairly hot oven for 20-25 minutes. When cold can be spUt and spread with orange jeUy, or marmalade.

ORANGE BRANDY

I gall, pale brandy, juice of 2 lemons, i J pints juice of Seville oranges, the peel of 12 SevUle oranges pared very thin, 2|lb. of sugar candy. Let this stand for 2 days and stir very frequently, well covering the pan with a thick cloth. Now strain through a jelly bag 3 or 4 times until quite clear, rub 3 or 4 oranges with a few lumps of sugar, put them in and let them stand i hour until dissolved ; strain again and then bottle it. A piece of blotting paper put in the bottom of the jeUy bag saves a lot of trouble in clearing. This is an old family recipe and then, Brett's British pale brandy was used. I do not know if this is now procurable.

ORANGE PICKLE

6 oranges, 50Z. dates, 3 cupfuls of sugar, 2 cupfuls of white vinegar, i teaspoonful of cloves, cinnamon, lemon peel and mace tied up in a muslin bag. Peel the oranges removing all pith and pips. Cut into thick slices, put into a double saucepan. Cut up the dates, add them and let all cook until quite soft. Boil in a small pan the sugar, vingear and spices for | hour. Take out the muslin of spices, add the spiced vinegar to the fruit, let all simmer for i hour. Bottle, and eat it especially with cheese.

OYSTER SCALLOPS Butter some scallop shells, lay in some breadcrumbs and then the oysters ; tinned are very good. Make a very little buttery white sauce. Add any liquid from the oysters, a good squeeze of lemon and put with the oysters. Cover with breadcrumbs and dabs of butter. Bake 20 minutes until a golden brown.

OYSTER SAVOURY Cook the oysters in some butter with pepper and salt, add the liquor until they begin to swell up. Beat up i or 2 eggs, according to the numbers of oysters. Add some cream, stir all together until thick. Serve on very hot soft buttered toast.

OYSTER SOUFFLE Pound in the mortar the flesh of two whitings. Make a panada of 20Z. margarine, i^oz. of flour and | pint of milk, the liquor of the oysters. Mix this and cook until done, beating it well. Now add some cream, about a gill. Keep on whipping. Cut the oysters ; put in, pepper and salt, and a small grating of nutmeg. Now add one by one the yolks of 3 eggs, then the pounded fish and lastly the stifQy beaten whites of the eggs. Pour all into a well-buttered souffle dish and steam for f hour.

OSWEGO CAKES 80Z. cornflour, 40Z. butter, 6oz. castor sugar, 3 eggs, i tea- spoonful baking powder, pinch salt. Beat butter and sugar to a cream, whisk the eggs well with the salt and add, beat, then sieve the flour, beat again. Butter some patty pans (not too much butter), fill f-fuU. Bake in moderate oven for 20 minutes.

ONION SOUFFLE

Melt I tablespoonful of butter in a saucepan, add i table- spoonful of flour, salt, a little paprika. Cook for a few minutes, then add i cup of mUk. Let it come to the boil, stirring well. Now put in I cup stale fine breadcrumbs, teaspoonful chopped parsley, i cupful of cold cooked chopped onions and the yolks of 2 eggs, well beaten. Whisk up the whites of the eggs very stiffly, fold them into the mixture. Bake in a well greased souffle dish for 15-20 minutes. Serve with a cream sauce.

OXTAIL WITH CARROTS

Cut the tail into serviceable pieces, flour them and fry with a large onion cut up. Turn the pieces about several times. Have ready a good many carrots cooked ; if too large divide them lengthwise. When they are done strain them but keep the water they were cooked in. Now put the oxtail into a large earthenware dish. Sprinkle i tablespoonful flour into the frying pan, rub well in, then add the carrot water and make a very good gravy. Add 2 cloves, 6 allspice, salt, pepper. When this has boiled §ome minutes, pour all over the oxtail, put the casserole into the oven and let it simmer 3 hours. Just before serving add some lemon juice and i wine glass of sherry. Heat up the carrots and return these to the casserole.

PINEAPPLE CAKE

Beat 6 eggs well in a basin, and sift in 6oz. sugar. Stand the basin in a saucepan of boiling water and keep on beating the mixture until it thickens. Sieve in gradually 6oz. flour with a pinch of salt and | teaspoonful of baking powder. Keep on beating. Now add 30Z. of chrystalised pineapple, finely chopped, and the grated rind of i lemon. Mix thoroughly and pour into a greased paper lined tin. Bake in a quick oven for half-an-hour.

7lbs. pears, 3 oranges, i or 2 lemons, 61b. sugar. Wash the fruit. Remove pips from oranges and lemons. Put all fruit unskinned through the mincer. Put into a preserving pan with the sugar. Stir until the liquid forms and the sugar dissolves. Cook until it all looks clear. Pot up. Try also plum and orange jam, and damson and orange. Make same way.

PINEAPPLE MARMALADE

This should make about i2lbs. Open 3 large tins of pine- apple chunks, drain off the juice, weigh the fruit. To 4lbs. of pineapple allow lib. of apples and cook to a pulp. Cut with a knife and fork each chunk across the grain, otherwise it might be tough. Measure the juice, i.e., i pint weighs ijlb ; take the weight of the fruit and juice and allow just under fib. of sugar to each pound fruit and juice. Put juice and sugar on to boil and when sugar is dissolved, add fruit, pine and pulped apple. Finish the jam in the ordinary way, boil very fast towards the end. test in the usual way. The pineapple should be soft, but not broken.

PRUNE MOULD

(i) Put to soak overnight 6oz. prunes. Cook in i pint of water, in which you have soaked the prunes ; add a small piece of cinnamon and Joz. sugar. When cooked, take out stones, add Joz. of gelatine (see that it is properly dissolved), rub all this through the sieve. Mix 2oz. of currants washed and then soaked in I tablespoonful of sherry and add to the pulp. Pour into a well-wetted mould and let set. Serve with cream or custard.

(2) To lib. prunes, 30Z. castor sugar, loz. gelatine, juice and rind of i lemon, i glass brandy or sherry, i pint of water. Soak prunes in the water overnight, then boil with the sugar until soft, remove stones and crack the kernals, add with the wine, lemon and the gelatine that has been dissolved. Boil for 20 minutes. Put into a border mould. Serve with whipped cream in centre. The mixture is nicer if rubbed through a sieve after boiling.

PEAS SCALLOPED

Melt loz. margarine in a saucepan, add ^oz. flour. When cooked put } pint milk, making a thick white sauce ; boil for 5 minutes. Add 2 tablespoonfuls grated cheese. Salt and pepper to taste. Put in the cooked peas. Grease 4 scallop shells and divide the mixture equally into them. Mix i tablespoonful cheese with 2 tablespoonfuls of fine bread crumbs. Cover the peas with this, dab a few bits of margarine over and brown in the oven.

PEAS AND LETTUCE

Wash, dry and shred finely 2 or 3 lettuces according to size. Chop very finely i small onion or shallot, mix together. Put some margarine into a casserole, add half the lettuce and onion, pepper and salt and i teaspoonful of sugar. Then put in the peas. Cover with remainder of the lettuce, put on lid and bake | hour, or until done.

PARTRIDGE HOT POT

Cut the partridges in two. Line a greased casserole with some pieces of bacon. Shoe a kidney, lay on the bacon, then a layer of oysters. Put in the halves of the partridges, a few sUces of new potato, more kidney in layer and again the oysters, season with pepper and salt and i shallot cut very finely, pour in i gill of stock. Slice a potato rather finely, dip in a little oiled margarine and cover the ingredients. Strew fine breadcrumbs over and bake in a moderate oven for i hour. Serve in the casserole.

POTATOES, CREAMED

Two breakfast cupfuls of potatoes that have been boiled and cut into dice. Put these into 2 breakfastcupfuls, about i pint, of parsley sauce that has been well seasoned with salt and pepper. Make very hot before serving.

PANCAKES FOR BREAKFAST Make the usual pancake batter overnight ; 2 eggs, 6 table spoonfuls of flour, rather less than i pint of mUk. Cut up 2 rashers of bacon into small pieces. Pepper, salt, i dessertspoonful of chives cut finely, i dessertspoonful of chopped parsley. After well beating the batter, add the other ingredients and at the last I teaspoonful of baking powder. Fry into 6 or 7 pancakes in boiling fat.

PANCAKES OF CABBAGE AND BACON

Make a batter in the usual way. Shred a little white cabbage and boil it. Dry very weU on a cloth. Cut up 3 rashers of bacon into matches, cook in a little saucepan, then add the cabbage with pepper and salt. Stir into the batter, add i teaspoonful of baking powder at the last, beat well up and fry into several pancakes. Must be kept very hot.

PHEASANT AND SPAGHETTI Boil the spaghetti for 15 minutes in salted water, drain very dry. Cut the cold pheasant into tidy pieces away from the bones. Cut up I tablespoonful of onion very finely and 2 rashers of bacon, put into a saucepan and cook for a few minutes, with 2 or 3 tomatoes peeled and cut up. Let cook for 10 minutes. Put the spaghetti into a casserole, pour on the onions and tomatoes ; keep very hot in the oven. About 10 minutes before serving, lay in the pieces of pheasant. Let aU get very hot and serve with a pur6e of spinach.

PHEASANT IN CASSEROLE

(i) Cut the pheasant into 6 or 8 pieces and put into a casserole with a little margarine and a bouquet garni. Cook for a few minutes, turning the pieces over. Now put just sufficient stock, made from the pheasant carcase, and let all simmer ^ hour. After coming to the boil, add a thickening of flour in milk and just before serving i tablespoonful of cream and garnish with roUs of friend bacon.

(2) Cut the pheasant into pieces. Lay in a casserole with some margarine ; let cook. Now add some small onions which have been cooked in margarine. Some small mushrooms and Uttle new potatoes, or potatoes cut very small. When serving, lay pheasant neatly in the middle and make alternate groups of the vegetables round. Sprinkle chopped parsley over all.

PHEASANT REGINA

This makes a most excellent dish for a small party. Cut the pheasant into neat servicable pieces and put into a casserole with 30 peeled and divided walnuts. Squeeze or pound and sieve 2lbs. grapes and also squeeze 4 oranges. Add this with a wine- glass of sherry and ijoz. of margarine to the pheasant. Add pepper and salt. Let all this cook in a hot oven for J to | hour. Lift out the pheasant, surround it with the walnuts and keep hot. Strain the hquor through a sieve into a small saucepan. WeU flavour it with a little grated onion, 2 cloves, a grating of nutmeg, I tablespoonful of sherry ; let all get very hot, thicken with a little Bisto or browned flour, reduce until it is sufficiently thick to coat the pheasant entirely. Garnish with chopped parsley and serve very hot.

PHEASANT MOUSSE (COLD)

Take all the meat off a cooked pheasant before it is quite cold. Half the quantity of lean ham, mince it and then pound in a mortar separately. Add not quite J pint of good white sauce gradually whilst passing the meat through a sieve, as it helps the rubbing. Put all into a basin, pepper and salt it and mix it well for a few minutes. Melt i gill of aspic jelly, add by degrees, working it all the time, then put nearly J pint of beaten cream and fold in. Put into a basin or mould and let set in a cold place. Turn out on to a glass dish. Garnish with a Uttle beaten aspic and serve a celery salad with it.

This makes a change from pastry over the fruit and is much quicker to make. 40Z. flour, 30Z. margarine, 20Z. brown sugar. Mix flour and sugar, rub in the margarine tiU it becomes lumpy, add a very little milk if necessary. Put this on top of the fruit to take the place of the pastry and bake tart in the ordinary way. Best to put a piece of greased paper over, about half-time, to prevent burning.

PEAS IN CASSEROLE— A Vegetarian Lunch Dish

2 pints of peas. A good-sized round lettuce into which sprinkle some finely chopped mint and i small onion. Put all into a good-sized casserole with a very little water and Jib. butter ; cook for 20 minutes. Take out the lettuce, cut across into four. Keep warm. Test the peas, if they are about done.

Add to the juice in the casserole 2 tablespoonfuls of cream, the beaten yolk of an egg, a little sugar, pepper and salt. Return lettuce to peas when all is ready to serve.

PILAU BoU a chicken with some cloves, allspice and peppercorns. When cooked take it up and put in a colander. Set this over the saucepan of boiling stock in which the chicken was cooked. Put in |lb. rice which has been well washed and 2 tablespoonfuls of sultanas in the stock and boil for 15-20 minutes ; drain off any stock that may be left. This makes a good soup for next day. Drain and let the rice get dry in a warm oven. Have ready a large plateful of onion rings, fried in Jib. butter or margarine until golden brown. When ready to serve put chicken on dish. Mould the rice round it. Pour the onions and butter over the top and garnish with 2 hard-boiled eggs cut in long quarters.

PEACH SOUFFLE I bottle of peaches, or i tin, | pint cream, Joz. gelatine. Rub peaches through a sieve, add the gelatine which has been dissolved in a Uttle warm fruit juice, and put this into the cream which has been well whisked. Sweeten to taste. Mix in with the peach puree ; do this very Ughtly. Turn into a souffle dish and set to cool in a cold place.

PEAS, SPANISH MODE I large tin of peas or ^Ib. dried peas soaked over night, I tablespoonful chopped parsley, i tablespoonful chopped leek, a httle garlic, loz. lard, i rasher bacon cooked. Jib. chopped cooked sausage, sprinkle of flour, pepper, salt. Put peas in saucepan with the parsley, garUc, leek, seasoning and flour and lard. A little water. Cook until all is soft. Place on very hot entree dish and put cooked bacon and sausage — ^both to be chopped — on the top.

PIGEONS STEWED WITH MACARONI Cut the pigeons in quarters, put them into a stewpan with some margarine, pepper and salt ; let all brown well, then add some stock, a little wine, a bouquet-garni. Bring to boil and simmer until cooked. They should do very slowly. Parboil 30Z. of mararoni about 15 minutes, strain very dry, put to the pigeons about I hour before serving. Put some chopped parsley over.

PIGEON STUFFED WITH SAUSAGE MEAT Prepare the pigeons as for roasting, choosing nice young ones, then stuff the whole of the inside with sausage meat. Roast them 20 minutes to | hour, basting well. Serve them on a mattress of either well cooked and flavoured Savoy cabbage or on a bed of stewed red cabbage that has had a little vinegar added to it.

PIGEONS CASSEROLED Prepare pigeons in the ordinary way, then cut them in half and put them with some bacon fat on a tin ; put them in the oven to get well browned, during which time make a sauce as follows : Into a saucepan put loz. margarine or bacon fat, i onion chopped up, let brown ; then add i tablespoonful of flour, pepper and salt, J pint of stock. Put the pigeons into a casserole and cover with this sauce. Put in the oven, moderate heat, so that they do slowly. Garnish with croutons of fried bread and serve with a dish of boiled rice.

PIGEON GRILLED WITH BACON Cut the pigeons open down the back, but do not quite separate. Take a sharp knife and remove the breast bone, place on a board and with a rolling pin flatten as much as possible. Rub them well over with a piece of garlic, if this is liked, and then with a Uttle oU. GriU them for about lo minutes, first one side and then the other. Dish them on a very hot dish. Garnish with roUs of crisp bacon and watercress round, or a border of pureed spinach if no watercress.

PIGEONS COLD IN ASPIC Boil the pigeons (3), then remove the skins, place them flat on a dish, carving them in two. Make a very good white sauce, about I pint, adding to it a good teacupful of warmed aspic jelly. When cool, coat most completely and evenly each half of pigeon, put to set. When ready put into a silver dish, decorate with tomato slices, cut cucumber and cold slices hard-boiled egg, or what you will.

PIGEONS IN CASSEROLE

Take young pigeons and truss them. Cut up some fat bacon and put inside each bird to keep them moist. Put on a tin with some margarine and brown them in the oven. Take them out, cut in two lengthwise. Put in a casserole, make a good gravy

in the tin in which they were browned and add a glass of claret and season to taste. Pour this in with the birds, adding a few shallots or very small onions and a few mushrooms. Put casserole into a moderate oven for i| hours as pigeons must be cooked very slowly if they are to be nice.

PIGEON BRAISED WITH VEGETABLES Braise some carrots, turnips, onion, pieces of celery, mush- rooms, etc., enough to make a good bed in a large casserole. Put a good piece of margarine that has been rolled in a mixture of flour, pepper, salt and a grating of nutmeg, into each pigeon. Put them on a tin and brown weU in the oven. Put these, cut in half, lengthwise on the bed of braised vegetables, make a gravy in the tin in which the birds were browned, pour over and let all simmer in the oven for i hour.

PIGEON SOUFFLE Stew I pigeon, not too much, mince the meat. WeU season the gravy which should be a little thick. Melt loz. butter, add 20Z. flour, let cook together, stirring well, then by degrees add the gravy. Cook all for 5 minutes, take off the fire and add one at a time the beaten yolk of 2 eggs. Put in the minced pigeon. Beat the whites of the egg very stiffly and put with the rest. Put all into a well-buttered basin, cover and steam for f hour. Serve with a good gravy — some that may have been left over from the stewing — flavour with a Uttle sherry and serve very hot in a sauce boat.

PIGEONS ROAST WITH MUSHROOMS Pigeons stuffed with chopped mushrooms and equal quantity of chopped bacon, herbs and parsley and quickly roasted are excellent. Serve bread sauce and a good thick brown gravy.

PICKLE OF PEARS OR PLUMS For those who like a sweet pickle this recipe may appeal ; it apphes to either fruit. 3|lb. of fruit, 2lb. sugar, J pint water, J pint vinegar, 3 cloves. Peel, divide and core the fruit and boU together with the water, vinegar and cloves until soft ; then add the sugar, stir well until dissolved, let it all come gently to the boil, then let it boil rapidly for 10 minutes. Bottle and tie down.

PLUM TRIFLE Cut some sponge cake up and put at the bottom of a glass dish. Stew the plums, when cooked take the stones out, crack the kernels and put them with the plums on to the cake. Dissolve

1 tablespoonful of gelatine into the hot plum juice and when it is cool and about to set, add J pint of custard and whip together very well. Decorate with some whipped cream.

PORK FILLET WITH STUFFING Soak the fiUet in salted water for 2 hours, drain and wipe the meat, rub some margarine over and put it on a tin in the oven. As soon as it is well browned surround it with a number of raw potatoes, cut in quarters lengthways. About 20 minutes before serving, cut a slit in the pork lengthways and insert some apple sauce to which has been added some very finely chopped sage, pepper and salt. Return to oven to get very hot. The following dish may be served with it.

Cut some carrots into rounds, brown lightly in butter or margarine, sprinkle with a little flour, pepper and salt, add a little water and i tablespoonful of Burgundy (or any other wine). When nearly done add a handful of stoned grapes — the hard white ones would do^cook gently and serve very hot in a casserole.

PORK FILLET WITH PEAS

Cook a piece of very young and tender pork in a casserole with some slices of bacon, little onions and a bouquet garni. When nearly done take out and slice it thinly. Cook some peas, when strained, add some very finely shredded lettuce, return to saucepan putting either a small piece of margarine or i table- spoonful of cream, let all just get thoroughly hot, now rub through a sieve to a puree. Reform the meat into a block and place on puree on dish and pour over so as to completely coat, it a thick highly-seasoned Bechamel sauce. Sprinkle some coarse bread- crumbs that have been browned in margarine. Make aU very hot in the oven for a few minutes only, or the sauce will get spoilt.

Serve with this the following Salad Morrocain : Cut up

2 cooked cold potatoes, 2 peeled tomatoes and 3 bananas. Take the stones out of 3 dates and cut up, a few pieces of celery shredded, arrange all in a bowl and pour over ^ glass of white wine and a good squeeze of lemon juice. Decorate with a ring of shredded lettuce leaves or a little watercress and hand some mayonnaise sauce.

PORK CUTLETS WITH VEGETABLES Chop up 3 breakfast cupfuls of any vegetables that are in season Well grease a casserole, put in the vegetables, together with I breakfastcupful of water or stock and put in a medium oven, having put a Hd on the casserole Into a pan put a little fat, lay in the pork cutlets and i large onion cut up and ht cook very gently Take the cutlets out carefully so as not to break, put on top of the vegetables Add a little flour to the onions in the frying pan, rub together, put in just enough stock or water to make a gravy, pour into casserole Just before serving add a wine glass of sherry

PORK, LEG OF, WITH VEGETABLES

Boil a small leg of pork, with carrots, turnips, etc ; time according to size, and when three-quarter done take it out and skin off the fatty part. Now rub the leg well over with some gin and sprinkle with coarse brown sugar Put on a tin and bake to finish cooking It is dehcious and much more digestible than roast pork usually is. Serve with it the vegetables that were boiled

POTATO CHIPS

This is an economical way of doing them for either fish or game. Cut some raw potatoes into long strips, but not too thin. Lay them in a baking tin, sift a very little flour over them and put some small pieces of dripping or other fat with just a little water at the bottom of the tin ; put into a hot oven for | hour.

POTATOES A LA GENOISE

Cut some potatoes into thin slices and boil them carefully so that they do not break. Now make a good white sauce of about J pint of milk, loz. margarine and i tablespoonful of flour. Let it boil for 5 minutes, adding pepper, salt and a dash of cayenne pepper. Put into this sauce the potatoes, stir them very care- fuUy, add a tin of prawns. Divide into as many scallop shells as you have persons, see that the potatoes are on top, put the shells in a tin and bake in the oven till they begin to brown. These make a very nice first course for luncheon.

PUDDING A LA TURIN Boil about | pint of milk. Carefully put in a few drops of vanilla. Clean 2 tablespoonfuls of sultanas and let them steep in a wine glass of rum. Break up into small pieces ^Ib. of sponge cake. To this add 4 eggs well beaten with 2 tablespoonfuls of marmalade, the sultanas and rum, and well beating the whole gradually add the milk. Butter well a pudding mould, pour in the mixture, set it in a steamer over boiling water and let it steam for 45 minutes. Turn out into a hot silver dish and pour over either a hot custard or a good sweet sauce flavoured with a little more rum.

PRALINEE SOUFFLE (COLD) Two tablespoonfuls of chocolate powder, ^ pint of cream, ^ teacup of new milk, |lb. French almond rock, 2 eggs, ^oz. of gelatine, sugar to taste. Boil the milk and the chocolate together. Dissolve the gelatine, add slowly, then the yolks of the eggs weU beaten. Whip the whites of the eggs very stiffly, also the cream and add to the mixture. Lastly put in the French almond rock that has been well crushed and mix all very lightly. Turn into an oiled souffle dish and leave to set in a cold place.

PUDDING THAT RESEMBLES ICE CREAM I heaped teaspoonf ul each of flour and castor sugar, margarine the size of a walnut, ^ pint milk, i egg. Mix flour and sugar with a little of the milk until quite smooth. Put the margarine into the rest of the milk, bring to the boil, add the sugar and flour, let it boil for 5 minutes, stirring all the while. Take off from the heat and add the yolk o fthe egg weU beaten. Beat well the white of the egg, add it, beat well, then put the mixture on to heat again until just on to the boil. Flavour with a few drops of vaniUa. Pour into a little bowl and put in the Frigidaire. Any other flavouring can be used for this as variation.

PUDDING STEAMED 30Z. flour, 2 large apples, f teacuptul sultanas, i tablespoonful brown sugar, i egg, gratings of orange and lemon peel, a little milk. Mix all ingredients well in a basin. Beat the egg, add the little drop of mUk, beat well, put into a greased pudding basin and steam for i hour.

PINE KERNALS Put a little butter into a frying pan and when really hot put in the kernals, shake them well until they are a pale gold colour, then drain them on a sieve. They are excellent served hot with a dash of cayenne whilst hot, and when cold and dry put in a tin to eat cold with cocktails.

PRAWNS IN ASPIC I pint of aspec jelly, J pint of shelled prawns, 2 hard-boiled eggs, watercress or lettuce. Pour a little hquid aspic into a mould to cover the bottom and when firm arrange some prawns on it, then a little more aspic ; allow to set, add a layer of chopped egg, add more jelly, let it set and so on until the mould is full. Put in the Frigidaire until wanted. Turn out on glass dish and garnish with watercress, cucumber or tomatoes, whatever is in season. Can be served in little individual moulds, fiUing them in the same way and turning them out on to plates with salad round for each guest.

PINEAPPLE MARSHMALLOW ioz. gelatine, i tin of pineapple, in slices, not cubes, some crystallised cherries, hot water, sugar, colouring. Dissolve the gelatine in | cup hot water. Drain off the juice from the pine- apple, add the dissolved gelatine and make up with water to make I pint of juice. Sweeten to taste. Put a little of the liquid at the bottom of a plain mould and when set arrange a slice of pineapple with a cherry in the middle, pour on a little more liquid and allow to set. Then coat the sides of the mould with some of the jelly and standing up round the sides place sUces of pineapple with cherries in position. Now cut up the remainder of the pineapple with a few cherries, add to the remainder of the jelly. Colour with a few drops of cochineal, beat it up very well and put in the middle . Allow to set in the Frigidaire. Serve with whipped cream.

PARSNIP FRITTERS Cook, drain and then mash 2 or 3 parsnips. Stir in i table- spoonful of margarine, pepper, salt, 2 eggs well beaten, i cup milk and enough flour to make a very stiff batter. Have a frying pan of boiling fat, drop i tablespoonful at a time of the batter and fry a golden brown. These are delicious served with bacon for breakfast or served as a vegetable with cold ham for lunch.

PEAS AND CARROTS Boil some new carrots, all to be about the same size, in a little salted water, until they are done. Drain them and put into a casserole with some margarine, a little sugar, pepper, salt, and some chopped parsley. Put into the oven to keep hot. Then drain off some cooked peas to which a sprig of mint has been added whilst cooking, and make a surround of these about the carrots Serve with either roast or boiled chicken.

PEAS, COOKED IN THE FRENCH WAY Shell about 2 pints of young peas, the heart of a large lettuce, a few small onions, i tablespoonful of sugar, salt, pepper, Jib. margarine, 2 tablespoonfuls of water. Put the peas into a largish earthenware casserole that has a good close lid to it, add the lettuce, onions, sugar, the margarine, salt and pepper and water, cover with the lid, bring to boil and then let simmer until the peas are soft and all the liquid absorbed. Take out the lettuce, cut it and surround the peas with it and garnish with the onions.

POTATO (POWDER) CHIPS Measure in a tumbler the required quantity of boiling water, add half this quantity of potato powder, stir quickly aU the time. This produces a sticky dough. Turn out on to a potato floured board. Roll out to about |in. thickness, cut into strips and then into chip size. Fry in boiling fat for exactly i minute, neither more or less. Lard is really best as the fat.

PEACH GIULIA

Split some ripe peaches and stone them. Fill centres with a little pulp of peach, some macaroons crumbled, sugar, some grated citron peel and some liquer, 2 drops of almond essence. Put the halves together, moisten with wine. Beat the whites of 2 eggs with sugar, put over the peaches, put into a moderate oven until they glaze. Then set them on a base of sponge cake or shortbread moistened with a few drops of red wine. Will be found excellent.

QUEEN'S SOUP Take the carcase of a boiled fowl, remove all pieces of meat. Crush the bones, put into a saucepan with some flavouring vegetables and cover with the stock in which the fowl was boiled, having removed all the fat possible and having let it come to the boil, allow it to simmer for some hours. Then strain off and again remove any fat. Chop all the meat very finely and chop the white of I hard-boiled egg, rubbing it very fine with a wooden spoon, add I teaspoonful ground almonds, 2 dessertspoonfuls of corn- flour, pepper and salt. Mix with | pint of milk till very smooth. Now put this to the soup, let it come to the boil and boil for 3 minutes ; let stand at side of stove, put in the meat and white of egg and when thoroughly hot, serve it. Do not let the soup boil again.

QUKNNELLES FOR SOUP Cut some raw veal very finely and put through the mincer twice, then pound in the mortar and rub well down. Season with pepper, salt, a grating of nutmeg, a grating of lemon peel. Take sufficient of a beaten yolk of egg to bind the mixture. With 2 teaspoons form into little egg shapes, all one size, poach these very slowly in a little stock, which must not boil, turn them about until they are cooked, put one or two in each soup plate when serving.

QUINCE JAM

To every 41b. quinces, 61b. sugar, 1-2 qts. of water and i lemon. Peel and core the quinces, just cover with water, add the juice of the lemon, let boil, cook all very slowly until tender, about ^ hour, after the boil. Now add the sugar and when dissolved let it come again to the boil ; keep stirring from time to time. Test it on a plate and when about to set bring it rapidly to the boil and let gallop for 10 minutes. Cover whilst hot.

QUINCE JELLY Use all the skins and cores of the quinces, cover with water just sufficient to float them and boil till soft. Then strain through a jelly bag or cloth and leave all night to drain. Measure the liquor and to every pint allow lib. sugar, boil together for about I hour and then test as for red currant jelly.

RABBIT IN CASSEROLE Cut up a rabbit and lib. of either pickled pork or bacon. 2 breakfastcupfuls of breadcrumbs, 2 large onions chopped very fine, about 8-12 leaves of sage according to taste, pepper and salt. Put the cut pieces of bacon to Une the bottom and sides of a casserole, then a layer of rabbit (these should be in small joints), than a sprinkling of the breadcrumbs mixed with the sage and onion, pepper and salt, and repeat these layers, but have bacon for the last one. Just cover with stock or hot water, put on the hd and cook in a moderate oven for 2-2I hours.

RABBIT SERVED AS POUSSIN Put the rabbits, which must only be about 8 inches long, breast down on a board and chop down the spine into two. Rub these with oil and then griU them until just golden brown, 6-8 minutes. Keep hot whilst you grill the same number of rashers of bacon and mushrooms. Serve very hot and quite dry. Bread sauce may be handed .

RABBIT FOR TWO

Take 2 legs of rabbit, lightly saute them in a little margarine, put in about 6-7 little onions or shallots whole. When partly cooked put into a casserole. Cover with cut tomato, make a creamy white sauce, having put into the milk first of all, a bouquet garni of parsley, thyme and marjoram, pepper and salt. Pour this over the rabbit, onion and tomato. Cover with a lid, put into a moderate oven for | hour.

RABBIT MOULD

Cut up a rabbit into small pieces with Jib. bacon cut into squares and a good seasoning of herbs and lemon peel and let all stew very gently until the meat wiU come off the bones. Hard boil 2 eggs and cut in rings. Well rinse a mould, having freed the rabbit from all bones. Lay in the mould some pieces of egg, then bacon, some sausage meat (|lb. will be wanted), rabbit, and repeat layers. Season with pepper and salt. When nearly full, strain the liquor and add to it Joz. gelatine. Pour over until within Jin. of top of mould. Put to set in a very cold place until next day. Decorate with either chopped parsley, or some aspic jelly and serve with a salad.

RABBIT CUTLETS Having put the rabbit into well-salted water for about i hour, take it out and dry it a nd cut into j oints. With a very sharp knife bone the pieces. Then on a plate put some ground ginger, pepper, salt and 2 allspice, ground up and well rub this into the pieces of rabbit. Put a piece of margarine into a small frying pan, put in the rabbit, turn them about, cook for about 12 minutes. See that they are cooked through, put on dish and keep hot. Into the frying pan put 3 tablespoonfuls of coarsley chopped parsley mixed with 3 chopped shallots ; shake well until cooked. Put the cutlets into a very hot entree dish, and the parsley, etc., round them. It must be served quite dry. Serve spinach and mashed potatoes separately with it.

RABBIT PUDDING

Put rabbit to soak in salted water, dry well and cut into small joints. Make a good light suet crust and hne a pudding basin with it. On a dish put i tablespoonful of flour, i teaspoonful of curry powder, salt, a httle grating of nutmeg and rub each piece of rabbit well with this mixture and then carefully pack them into the basin. Mix a dessertspoonful of red currant jeUy into some warm water and pour over the rabbit. Cover with a lid of the pastry and a cloth, and boU for 2^-3 hours.

RABBIT JELLIED

Soak the rabbit for i hour in water with plenty of salt. Dry and cut into joints. Put these with i onion, 2 rashers of bacon kept whole, a bunch of herbs and a piece of lemon peel, in i pint of water and let boil slowly. Skim carefully. Then take all meat off the bones, cut the bacon separately into little matches. Mix foz. gelatine with some of the stock which has been strained. Put some peas (tinned ones will do), arrange nicely at the bottom of a glass casserole and just enough of the jeUy to set them When set, put in the rabbit meat, pepper, salt and bacon care- fully. Fillup with the jelly and put to set in a cold place. Turn on to a glass dish, put the rest of the peas round and serve with a rather sharp salad.

RABBIT CREAM

Cut up the rabbit, free it from all bone and with a little bacon

put it twice through the mincer. Then put it into the mortar

with the grated peel of | lemon, some pepper, salt and a grating

of nutmeg. Well pound it, adding by degrees ^ pint of thick

creamy white sauce, to which add a little gelatine ; rub through the sieve. Beat up one egg, add to it some cream, about i gill, beat all up very well. Pour into a very well oiled mould, tie down with greaseproof paper and steam until it feels firm to the touch. Put into the Frigidaire. Do not turn out until quite cold. Boil down the rabbit bones and let this be the stock for making some aspic jelly. When ready to serve, use some of the latter broken up with a fork for decoration. Surround the dish with a ring of peas and hand a good salad finished with a French dressing, using lemon juice instead of vinegar if possible.

RABBIT, WHITE DEVIL OF

Cut the rabbit into joints, poach these in a frying pan, drain and dry. Put neatly into a casserole with i medium-sized onion cut up very very finely. Now mix in a cup 3 tablespoonfuls of Worcester cause, 3 tablespoonfuls Harvey sauce, plenty of pepper, salt and a shaking of cayenne pepper. Add i gill of raw cream, pour over the rabbit. Cover the casserole and cook in the oven for about 20 minutes.

RABBIT RISSOLES

Put all meat from a cold rabbit through the mincer with some scraps of ham or bacon, a smaU piece of onion, 2 or 3 sprigs of parsley, thyme, marjoram and lemon peel. Beat up an egg to bind the mixture but do not use more than is necessary. Form into little cakes, egg and breadcrumb them and fry. Serve in a dish with a good lot of fried parsley. Any cold bits of game can be used in the same way.

RABBIT RECIPE

Cut the rabbit into joints and also |lb. bacon into small bits and fry together until a nice brown. Take out and keep hot while you fry two sliced onions nicely browned ; add to the rabbit with pepper and salt. Now sUce up into pieces rather longer than for Julienne strips, enough carrot to make | pint and the same of turnip. Put rabbit and vegetables into a cas- serole and add rather more than | pint of stock or water and let all cook in a moderate oven for i| hours. Just before serving thicken the gravy with some flour and | cup of capers or nastur- tium seeds. This is a very deUcious way of doing a rabbit.

RABBIT AND PRUNES

Soak pb. prunes over night and next day cook them until the stone can be shpped out. Soak the rabbit in well salted water for I hour, dry and joint it. Put into a stewpan a nice piece of margarine. Let each piece of rabbit brown. Season well with pepper and salt and pour over a cup of either beer or cyder , put in the prunes. Cover with lid and let aU simmer on the stove for I J hours. Best served with a puree of some vegetable or mashed potatoes.

RABBIT RISOTTO

Boil Jib. rice for 12 minutes, dry and put back into the pan to keep hot. Cut up very very finely 2 shallots and cook for a few minutes in some margarine. Now add any small bits of rabbit, sausage or game and put all this with the rice. Open a small tin of peas, heat it and surround the rice with them in a casserole. Make i gill of cream very hot, but not boiling, and pour over the rabbit rissotto.

RABBIT, GALANTINE OF

Cut two rabbits, after having boiled them with lib. of knuckle of veal and a bouquet garni, into as large nice-shaped bits as possible, removing all bones. Put these into a mould in layers with hard boiled eggs (2) cut in rings and ^b. of ham or bacon. Season to taste. Reduce the stock that the rabbits were cooked in by boiling fast. Just nearly fill the mould with this, cover with greased paper and steam for ij hours. Do not turn out the galantine until it is quite cold. The knuckle of veal in the remaining stock can be made into a nice dish with some rice boiled with it. Add a small piece of mace for flavouring, make a good white sauce well flavoured with lemon, both peel and juice, and pour over the meat.

RABBIT, SAVOURY BAKED

The rabbit for this must be young and well grown. Make the following mixture and put inside the rabbit. One teacupful of breadcrumbs, i teacupful of flour, i teacupful of parsley, sage and onion all chopped fine and mixed together, i teacupful of suet and the liver choped finely. Season very well with pepper, salt and some grated lemonpeel. Now bind all together with an

egg beaten up, put inside the rabbit and stitch up the flap. Put into the oven with a good piece of dripping and baste well. It must not get dried up, but should be nicely browned. Serve with apple sauce and plenty of rich gravy.

RASPBERRY JAM (FRESH)

Pick and weigh raspberries, crush them with a silver fork, set them in a pan on the fire, stir all the time until they are on the point of boiling, then take them off the fire and set on the table. Have ready the same weight of sugar, crushed and warm, put into the pan with the fruit and stir until on the point of boiling. Take it off and put it into the jars at once and cover whilst hot. It is liquid at first, but will keep for years and always retain colour and flavour of fresh raspberries. The whole point in this recipe is never to let the fruit come to the boil.