RHUBARB JAM

Pare and cut into small pieces 41b. of rhubarb, add 3lbs. sugar and the rind and juice of ij lemons cut very fine. Put all into a pan and let it stand until next day. Then strain off the juice, put into pan and let it boil for | of an hour, add the rhubarb and let all boil together 10 minutes. Make this in July, when the rhubarb is ripe.

RHUBARB CHUTNEY

Cut up 2lbs. rhubarb and 3 large onions with lib. sugar, boil until it looks like jam. Now add ^ pint vinegar, i table- spoonful of ginger, i tablespoonful mixed spice and boil gently together for 20 minutes. Tie down whilst hot..

RHUBARB MOULD

Cook some rhubarb, sweeten to taste, add a piece of lemon peel. Melt some gelatine in the hot juice and add ; the quantity is ^oz. to I pint of pulp. Add a few drops of cochmeal to colour, put into a weU-wetted mould and put to set in a cold place. Blanche a few ahnonds and spHt and cut into lengths. Ornament the rhubard mould with these and serve with cream.

RICE, SAVOUREY This makes a good breakfast dish. Boil rice from 12-15 minutes, dry it well and put it into a stewpan with a nice-sized bit of margarine ; stir weU. Season pepper and salt, 2 table-

spoonfuls of ham cut into small pieces, i dessertspoonful chopped parsley, i dessertspoonful onion cut very fine, i teaspoonful each of thyme and marjoram. Mix with i or 2 eggs according to amount of rice and serve very hot.

RICE SOUFFLE

loz. Carohne rice, i teaspoonful sugar, ^ pint milk, i egg. Put rice, sugar and milk into a double saucepan and when cooked let cool a little. Now beat up the yolk of the egg thoroughly, beat all together. Finally the stiffly beaten white of the egg. Pour into a souffle dish, put into the oven until done, about 25-30 minutes ; it should be just brown.

RICE FLORENTINE

30Z. Patna rice, J pint picked shrimps or prawns, 3 gills stock made from shells and heads of shrimps, 2 teaspoonfuls curry powder, loz. butter or margarine, i tablespoonful grated cheese, I small onion chopped. Well wash the rice. Put it in the stock and when done, drain, and put in the curry powder, onion and butter. Keep stirring well. Just before ready to serve add the shrimps, cheese, and a little salt. It should be very hot but dry. Sprinkle chopped parsley over.

RATAFIA ICE CREAM

To I pint of cream add a little milk mixed with 2 yolks of egg. Beat this and put to it Jib. sifted sugar. Crush 20z. of ratafias and put all into a pan and let cook very gently, until it is a thin sort of custard. Carefully add the juice of | lemon. Put this to freeze, and when almost set add 2oz. of ratifias crushed and sifted with i glass of noyau. Beat in and then leave to get frozen.

RATAFIA BISCUITS Beat well together in a mortar loz. sweet almonds, loz. bitter almonds, add lib. sifted white sugar and the grated rinds of 2 lemons. Take ij yolks of eggs and work this into the mixture. Then put a piece of paper on a fiat baking tin, take httle bits of the mixture, about the size of a shilling, flatten out and bake in a moderate oven. If they feel firm to the touch, they are done.

RISSOTO Boil down the giblets of a chicken, legs, neck, liver and gizzard in a very Uttle water, until they are quite tender. Take out the giblets and boil -Jib. well-washed rice in the stock for 15 minutes. Cut up 2 onions very finely in rings, fry in some margarine. They must be very crisp. Take off all scraps of meat from the chicken's neck, cut up the liver and the gizzard, keeping out all hard bits ; fry this for a few minutes in the same tat as the onions. Put the rice into a casserole with the bits of meat, mix well, then pour the onions over. Return to oven to get very hot.

RICE CREAM SOUP Make about i pint of thin white sauce, grating into it a small piece of onion. Boil i breakfastcupful of rice in salted water for 25 minutes. Drain very dry, putting it into a colander, stir with a fork and keep hot whilst doing so. Add this to the sauce. Make hot whilst you rub all through a sieve. Let all come once more to the boil. At the last moment before serving add i gill of good cream. Stir well and pour into soup plates. Add a good pinch of finely chopped parsley to each plate and hand some croutons of fried bread.

RASPBERRY VINEGAR

Put to I quart of white vinegar, lib. of raspberries. Let them stand 24 hours, then strain the juice from them and put this to another lib. fruit. Let them stand the same time, strain, and then repeat once more, adding the third lb. of fruit. Put the weight of the juice in loaf sugar, bring to the boil, skim it well and then bottle it. Dilute with water to drink, according to taste. This was always considered a very refreshing drink in illness and made a change from lemonade.

RAMEKINS OF CARROTS

I cup of grated carrot, J cup breadcrumbs, J cup sugar, I cup milk, 2 eggs. Beat up the yolks of the eggs and add the sugar, carrots and breadcrumbs and put all into a double boiler with the milk. Let it come to the boil and stir until it becomes quite thick. Butter some ramekin dishes, pour some of the mixture in, nearly filling the ramekins. Bake 15 minutes. Whip up the whites stiffly mixed with i tablespoonful of castor sugar ; put on top and return to oven to get brown.

RAGOUT OF GIBLETS WITH CURRY SAUCE Well wash the giblets, put them into a saucepan with an onion cut up, i carrot also cut in slices and a bouquet of herbs and cover with water. After coming to the boil let them simmer until all is tender, about i| hours. Take out the giblets and keep hot. Make a good curry sauce, using the stock the giblets were cooked in ; bring up to the quantity required by adding more stock or milk. Chop up some gherkins and a few pickled onions or shallots, add to the curry sauce. Boil some Patna rice 10-12 minutes. Keep it very dry. Over the giblets that you have kept hot pour the curry sauce and make a good border of the rice, or, serve this separately in another dish. Sets of giblets can usually be obtained from the poulterer or fishmonger.

SALAD DRESSING WITHOUT OIL This makes enough for 4 people. 4 tablespoonfuls of " cream " from the top of the milk, i teaspoonful of vinegar, Tarragon is nicest, ^ teaspoonful castor sugar, i small saltspoonful salt, a good pinch of pepper. Mix salt, pepper and sugar with vinegar till dissolved. Then add the cream and stir in Some like a small ^ teaspoonful of made mustard ; if so, add to the vinegar.

VINANGRETTE DRESSING Into a basin put | teaspoonful of dry mustard, | teaspoonful of castor sugar, | saltspoonful of salt and pepper each. Dissolve these in i tablespoonful of vinegar, beat in 2 tablespoonfuls of oU. Instead of vinegar, lemon juice can be used. Chopped chives, if liked, improves the dressing very much.

SALAD CREAM This cream, which is boiled .will keep quite a long time. Take I cupful of vinegar, i egg or i tablespoontul of dried egg, | cupful of sugar, I dessertspoonful of salt, margarine, the size of a waL^ut Put the vinegar, margarine and sugar into a saucepan, stir all the time until nearly boiling. Now beat the egg well and put with the other ingredients into a basin. Mix thoroughly. Pour the contents of the saucepan into these by degrees, stirring well ; return to saucepan and bring to the boil, stirring all the while. Bottle and use as required, and if found too thick, add a Uttle cream, mUk or vinegar.

SALADS THAT CAN BE SERVED AT ANY TIME (i) Sardines pounded with cayenne and margarine spread on little rounds of brown bread,. Garnish with mustard and cress.

(2) Rub a glass dish with a piece of garlic, make a potato salad ; cut the potatoes while they are warm. Mix with a good salad cream. Sprinkle with chopped chives and garnish with a very Httle grated carrot.

(3) Some rather thick rounds of brown bread and butter, lay on some strips of herring in oil. Garnish with capers and small bits of beetroot.

(4) Cut 2 or 3 apples into small cubes, same quantity of celery, i shallot cut very fine, a few chopped dates and walnuts. Mix with salad dressing and surround with shredded lettuce or watercress.

(5) Mix an equal quantity of cold boiled rice and com, pile this on tomato slices, surround with shredded lettuce and cover with mayonnaise.

(6) I cup of cooked green peas, i cup of cold rice, some finely chopped celery, a grating of onion. Put some crisp lettuce leaves in a bowl, pour the ingredients on to them and put mayonnaise sauce over, or a simple salad dressing.

(7) Boil 3 tablespoonfuls of rice. When cold add 2 table- spoonfuls of diced beetroot, i tablespoonful of diced celery. Whip up some cream stiffly, seasoned with salt and pepper and pour over.

SALMON JELLIES

To every 2 cups of cold flaked salmon add i of mayonnaise and mix well without breaking up too small the flakes. Now dissolve foz. of gelatine in a little water, put into the mixture. Stir gently untU it begins to set, pour into Uttle dariole cases or cups that have been oiled, and put to set. When ready to serve, turn out on a silver entree dish, garnish with cress and hand a seasonable salad with it.

SALMON CREAMS (COLD)

30Z. cold salmon, i gill of calf's foot jelly or aspic that has been flavoured with some sherry, | gill cream, 2 teaspoonfuls lemon juice, sliced cucumber and paprika. Pound and sieve the sahnon. Put it into a pan with the lemon juice and jeUy and warm until it melts. Leave until nearly set. Whip the cream, add it to the rest and beat them together. Put into china ramekin cases and set on ice. Serve in the cases, decorate with cucumber slices.

SALMON SHELLS

Rub some cold salmon through the sieve and a small cupful of very fine white breadcrumbs, some pepper, salt and chopped parsley. Whisk 2 eggs very lightly and put to the other in- gredients. Well grease some scallop shells and pour the mixture in. Bake in oven and serve very hot.

SALMON STEAKS WeU butter a glass casserole, put in the steaks, having first washed and dried them. Squeeze some leomn juice over, pepper and salt. Cover with greaseproof paper and bake in hot oven 15-20 minutes. Put some capers on top of each steak and a little knob of butter and serve in the casserole.

SALMON WITH CUCUMBER ICE Peel a large cucumber, cut into 2in. lengths and boil in some salted water. Drain it, and when solt and cool rub through a sieve, season with salt and paprika. When it is cold, mix it with a giU of cream that has been well whipped and put in the Frigidaire to get frozen. Take a good-sized slice of salmon and boil in the water that the cucumber was cooked in. When done, remove all skin and bone, dividing the fish into 4 pieces. Let it get very cold. When ready to serve turn out the frozen cucumber into the middle of a silver entree dish, put the 4 pieces of salmon round and garnish with tiny hearts of lettuce and cut quarters of peeled tomatoes.

SALMON FLAN

Line a flan dish with a good short pastry, prick it well over and then spread on it some pounded up cold salmon and a layer of cooked cut-up mushrooms. Shred over this loz. of butter and 2 tablespoonfuls of a good creamy white sauce. Then lay on neatly, in a round pattern slightly overlapping each other, some flakes of the cold salmon. Give a good squeeze of lemon juice, season with pepper, salt and some chopped fresh parsley. Cover the whole with a lid of the pastry, bake for 40 minutes, take the lid off carefully and with a spoon remove any fat that may have formed, and spread on top some cooked shrimps. Replace the Ud and serve very hot.

SALMON MOUSSE

lib. salmon that has been cooked Take off the skin and beat it finely with a fork. Add ^ pint of white sauce, beat up J pint of cream, dissolve Joz. of gelatine in a Uttle of the water that the salmon was boiled in and put this to the mixture. When it is beginning to set fold in lightly the well-beaten whites of 2 eggs. Put to set and turn out when required on a silver dish garnished with slices of cucumber and serve dressed cucumber with it.

SALMON BAKED IN CREAM

Well wash and dry a steak of salmon, about lin. to ijins. thick. Butter a fireproof dish, lay in the salmon, squeeze a Uttle lemon juice over, a little seasoning, then pour on some cream. Cover with a grease-proof paper and cook for 20 minutes. Decorate with little pieces of parsley.

SALMON SOUFFLE (COLD)

Flake |lb. cooked salmon, mix with | pint of white sauce. Whip in I gill of whipped cream and i gill of aspic jelly. A little cayenne, pepper and salt. Pour into a round glass casserole dish. When set, whip up a Uttle more cream very stiffly and decorate the top of the souffle and sprinkle some very finely grated horse radish. Serve with this.

DEVILLED SHRIMP SAUCE

Melt 2 tablespoonfuls of butter, i tablespoonful Worcester sauce, I tablespoonful wine vinegar, f teaspdbnful of made mustard, a little paprika and chopped fresh parsley. Put all these on to cook and when hot add i pint of shelled shrimps. Mix well and cook for a few minutes before serving in a sauceboat.

SANDWICH FILLINGS

(i) Make buttered eggs (2) in the ordinary way, put in 2oz. grated cheese, i shallot cut very finely, i teaspoonful chopped parsley, i teaspoonful curry powder. Soften with a little mayonnaise or cream.

(2) Boil an egg for 5 minutes, peel and put on a plate with some margarine and crush together with a fork. Add salt, pepper, I teaspoonful of curry powder, a few drops of lemon or Tarragon vinegar,. Spread this on bread and butter, but not too thinly.

(3) Pound a small piece of chicken, rabbit or any other white game with 4 anchovies, a little mustard, 30Z. margarine and some cayenne pepper. These put through sieve, add some finely chopped chervil and tarragon (no parsley). Sprinkle with parmesan or other cheese. It should look and have the con- sistency of cream cheese.

(4) Finely shredded celery, pepper and salt and moisten this down with some cream. Crush some cream cheese with a little good anchovy sauce, flavour with pepper, ground up in a mortar, and add to the celery.

SEMOLINA DISH

This savoury semolina makes a good change from a pudding for lunch. Take Jib. of semolina and sprinkle into i pint of boiling slightly salted water ; stir all the time until it is a very thick paste and aU is thoroughly cooked. Now add some seasoning ; a nice piece of margarine and i tablespoonful of grated cheese mix very well. Pour this on to a dish, keeping it

all the same depth, about J inch thick. Let it get quite cold. Then cut into squares about 2^ inches long, put these on to a greased fireproof dish, well sprinkle them with grated cheese, dot a little margarine on each, put in the oven to get piping hot ; they should be a good golden brown.

SARDINE FRITTERS Mow I tablespoonful of flour to i egg yolk, a little salt, I pint milk. Make into a batter and let it stand for 2 hours. When ready to make fritters, beat stiffly the white of the egg and I teaspoonful baking powder, add to the batter. Dip each sardine into this and fry in a mixture of boiUng lard and dripping in a frying pan.

SARDINE SURPRISE PIE

Line a tin plate with short pastry. Boil 2 eggs hard, i table- spoonful of cooked peas, tin of sardines. Now slice the eggs and lay on the pastry. Then lay the sardines on, sprinkle on the peas, season with salt and pepper, put on the covering of pastry and bake for 20 minutes till a golden brown.

SLOE GIN (Chigwell Hall Recipe)

Pour I gallon of gin and i gallon of whisky into a 3-gaUon jar. Add 8 gallons of sloes which must be well pricked with a needle, loz. of bitter almonds blanched and 5lbs. of loaf sugar well cut up. Cork the jar well and shake it twice a week for 3 months. Then strain through a jelly bag and bottle and cork well or it will lose colour. Resin the mouths of the bottles.

SLOE GIN (War-time Recipe)

Beat a pint of sloes well in a mortar. Cover them with the same weight of crushed lump sugar, steam in a jug placed in a saucepan of boiling water. When they are soft and juicy add to the sloes i bottle of gin and a bottle of brandy. Cover well for 3 days, strain, bottle and cork well.

SOLE A LA COLBERT

Take fillets of sole, or plaice, twist round the fingers into shapes that will stand up on a buttered casserole, sprinkle with salt and pepper and a good squeeze of lemon juice. Cover this with greased paper and bake in a very moderate oven. Now make some maitre d'hotel butter, grate a little shallot, chop

some fresh parsley very fine, put in a plate with some butter. Squeeze a little lemon juice with this and with a knife work all together, divide into as many pieces as there are fish and put one into each roll. Now cover the rolls with a very thick but creamy white sauce, so that each piece is thoroughly coated. Decorate with a few shelled shrimps and butterflies of lemon.

SOLE FILLETS, COLD Put the fillets into a flat buttered fireproof dish with i shallot grated, some quarters of skinned tomatoes, season with pepper and salt, add a little white wine and some fish stock made from the skin and bones of the sole. Bake in a very moderate oven and be very careful not to let it boil. When done take out fillets and lay them side by side in an entree dish and put to get very cold. Reduce the stock they were baked in, when nearly cold add i tablespoonful of mayonnaise, i dessertspoonful of tomato ketchup. Mix very well together and when quite cold pour over the fillets. Sprinkle a Uttle chopped Tarragon over. Serve very cold.

SOLES WITH VEAL STUFFING Make some well-flavoured veal stuffing, not omitting the grating and juice of ^ a lemon. Form these into litlte flat pieces and put one on to half of each fiUet, double over and place on a well-greased glass casserole, salt and pepper, and cover well. Cook about 15-15 minutes in a moderate oven. Have ready a thick, rich and creamy white sauce and 5 minutes before serving put in Uttle cubes of cucumber. Pour over and return to oven for a few minutes to slightly brown, but do not let it boil or you will spoil the sauce.

SOLE AND HORSERADISH SAUCE Steam some fillets of sole, drain on a cloth and when cold put these nicely arranged in a glass dish. Whip some cream very stiffly, add very finely grated horseradish, a few drops of lemon juice, salt and cayenne. Cover the fillets with this. Serve a crisp lettuce salad. Hand rolls of brown bread and butter.

SOLE MONTE CRISTO Butter a fireproof dish and lay on the fillets of sole, sprinkle with some finely chopped onion and parsley, put round a little veal stock. Cover all with a puree of tomato and bake in a moderate oven for 20-30 minutes.

SOLE EN SURPRISE Very carefully poach some fillets of sole. Take up when done, put on a cloth to drain dry. Now take half as many medium lobsters as there are fillets of sole. Take out the flesh of the lobsters and put it into the mortar, well pound with some well- seasoned cream. Into each half shell of lobster put a fillet of sole, cover completely with the lobster mixture which has been made very hot. Put these shells into the oven to colour just a Uttle.

SOLES BAKED WITH MUSHROOM SAUCE Lightly steam the fillets of fish, then lay them on a hot cloth to drain. In the meantime cut up the mushrooms. Those that are too small or too big, keeping as many that are of even size, as there are fillets. Make a good cream sauce and thicken with some very fine white breadcrumbs. Lay the fiUets in a fireproof dish, put the cut up mushrooms into the sauce and pour over the fillets and sprinkle with some breadcrumbs. On these place the whole mushrooms in a design, pouring over them the butter in which they were cooked. Put the dish in the oven only just long enough to let the crumbs get a golden brown and serve very hot.

SOLE, COLD, WITH MAYONNAISE

Poach some fillets of soles, drain on a cloth and let get quite cold. On to a flat silver entree dish put a salad made of lettuce, cucumber, cress, etc., and a hard-boiled egg cut in quarters. Lay the fillets of sole on this bed of salad, mask the fish com- pletely with the mayonnaise. Garnish the dish with the shces of egg, quarters of tomatoes and sprinkle a little cress on top. Serve with roUs of brown bread and butter.

SOLE, WITH CHEESE SAUCE Make a good white sauce. When cooked add 30Z. of grated cheese. Twist the fillets into shapes and let them stand up on a flat fireproof dish. Cover with a piece of greased paper, bake for 15 minutes. Take out of the oven. Cover with the cheese sauce, rather thickly, sprinkle with some more grated cheese and put under the griU for a few minutes.

SOLE A LA FERMIERE Roll some fillets of sole, or plaice, put them in a well-buttered casserole. Sprinkle with lemon juice, pepper and salt. Pour round about i tablespoonful cf cyder with a dessertspoonful of

mushroom ketchup. Cover the dish and bake in a moderate oven for 20 minutes. Do not let this boil or the fish wUl break. Garnish with little new carrots, or new potatoes. Sprinkle with chopped parsley.

SAUCE FOR PUDDING

2 tablespoonfuls sherry, i cup castor sugar, i egg well beaten, i cup of margarine. Beat the margarine to a cream, slowly stir in the sugar, then the egg, beating all the time ; now the wine Now put the bowl standing in a saucepan of boiling water and beat rmtil all is foamy. This can also be cooked in a double saucepan if preferred.

SPAGHETTI WITH TONGUE

This luncheon dish can be equally good made with chopped cold ham, or some game. Cook some spaghetti in some rather highly seasoned stock. I use herbs and bacon rinds. Now cut up the tongue into small pieces and mix in. Put all into a casserole. Keep hot, whilst you fry some shallots, cut into rings, drain off the fat when the rings are a golden brown and cooked and let them have a few minutes longer frying, so as to get them very crisp. Place these over the spaghetti. Surround the casserole with httle cooked carrots and sprinkle over with chopped fresh parsley.

SPROUTS — ^A Vegetarian Luncheon Dish

Boil sprouts as usual, do not let them be overdone, and drain them very dry. Keep them as much of a size as possible. Butter a fireproof dish, lay in the sprouts, cover with a small quantity of white sauce that has been flavoured with nutmeg, salt and pepper. Now put a good thick sprinkling of grated cheese. Cover with bread crumbs, dab some pieces of margarine over and bake for about 15 minutes. Do not let the bread crumbs get dried up.

SLOE WHISKEY

lolbs. sloes, y^lbs. white sugar, 2^ gallons best whiskey. Put into a 5 gallon jar, after pricking the sloes, well cork and shake daily for one month. Then strain and bottle.

SPONGE CAKE The Real Old-fashioned One

7 eggs, |lb. self-raising flour, fib. lump sugar, i tablespoonful of orange flower water. Whisk the eggs to a froth, leaving out the whites of 3. Put the sugar into a saucepan with half a cupful of water, when dissolved add the orange flower water and put to the eggs and beat all together for 20 minutes. Now lightly stir in the sifted flour. Line a cake tin with paper that has been greased with butter and hghtly sprinkled with castor sugar. Pour in the mixture. Bake in a slow oven for i hour.

You can make a smaller cake by using 5 eggs, leaving out the whites of 2, 60Z. of flour and |lb. sugar.

SAVOURY PIE

Make 6oz. of very creamy mashed potato putting in 30Z. of margarine and enough flour to make a good dough. Turn out on to board and roll out as pastry. Line a pie dish. Take sufficient dried potatoes, cold boiled ones, make a layer of these, then a layer of grated cheese ; repeat. Take 2 tablespoonfuls of dried egg, mix with i gill of milk, salt and pepper, or beat up two shell eggs. Chop up a shaUot very finely and mix in. Pour over the potato, etc. Cover with a lid of the potato pastry and bake in at hot oven 20-30 minutes.

SAVOURY DISH

Alternate layers of cooked macaroni and fried onions, pepper and salt. Repeat again, add some pieces of margarine and bake 15 minutes.

STRAWBERRY JAM

ylbs. strawberries, 7lbs. sugar, the juice of 2 lemons. Make in the usual way, but just before it is finished add the lemon juice and boil another 5 minutes. This not only makes it keep better but preserves the colour and is most delicious.

STRAWBERRY JUICE

This is for using in making strawberry ice. Take 4lbs. strawberries, i pint water, 4lbs. sugar. Boil like jam, then pass all through the sieve and bottle. This makes about 2 ordinary size wine bottles of juice.

SUMMER PUDDING

Hang in a cloth i pint of thick sour milk until all the thin whey has dropped away. To the thick part add loz. sugar, 102. raspberry jam, or stewed raspberries. Beat aU together with the whipped white of an egg and serve in a glass dish.

SAUSAGE PILAU

Boil some rice in stock for 12-15 minutes, strain off and dry in the usual way. Keep the stock as foundation for soup. Cook some sausages in fat and when done, cut into rounds. Take a small tin of peas and make these hot. Mix sausage and peas with the rice and pile on a very hot dish and keep hot. Cut some onions into rather thin rings, fry them in the fat the sausages were cooked in ; when done pour them on the rice, etc., together.

SAVOURY EGGS

Hard boil 2 eggs, shell and cut in round halves. Take out the yolks on to a plate, put to them 2 tablespoonfuls ground pine kernals, 2 peeled tomatoes, loz. margarine, J teaspoonful of marmite and with a fork work all these together. Fill the egg whites with this mixture. Into a dish have an interesting salad. Lay the eggs on top ; garnish with quarters of tomatoes.

SAUSAGE VEGETARIAN DISH Grate some carrots, mix with brown breadcrumbs, a grated small onion, some finely chopped sage leaves, pepper, salt and a nice medium piece of margarine, mix well together, then add I egg beaten up. Shape into small sausages. Bake on a tin in the oven with some dripping. Have ready a good puree of spinach, or similar vegetable. Put this into an entree dish, place sausages on top and serve separately a good lemon cream sauce, i.e., a Bechamel sauce, well flavoured with the rind and juice of a lemon.

SAUSAGE TOASTS Chop up some cooked sausages and put on squares of very hot buttered toast. Cover them with a good tomato puree, to which add a httle cream and a good pinch of groundginger.

SMOKED SALMON SAVOUREY

Cut some rectangular pieces of bread and fry in a little butter. When quite cold, chop some cress finely and mix with some butter and spread on the croutes. Sprinkle a little pepper and salt. Cut some smoked salmon the same size as the croutes and place a piece on each. Squeeze a few drops of lemon juice. Pipe a design on the salmon in whipped cream. If no smoked salmon, take a large and good raw kipper, very carefully remove the backbone, with a sharp knife, cut thin slices in a slanting manner.

This does make quite a good substitute

On toast put i piece of bacon, 2 oysters, 1 piece of marrow. Put under the grUl and serve piping hot.

SOME SAVOURIES

(i) A small bottle of prawns put on little rounds of pastry. Dab on each a dessertspoonful of whipped cream and decorate.

(2) Dip some fillets of kippers (i kipper makes 4 fiUets). Dip these in some batter, fry a golden brown.

(3) Cut some fingers of short pastry that you may have over. Spread these with anchovy paste and cover with whipped cream. A sprinkle of paprika.

(4) Make some buttered eggs in the usual way. Add a mixture of ^ teaspoonful each of chopped parsley. Tarragon, marjoram, thyme and shallots. Put some into the bottom of some small fireproof cocottes, then the buttered egg and sprinkle the re- mainder of the herbs over. Must be sent in very hot indeed.

(5) Mix well together 40Z. finely grated cheese, i tablespoonful wholemeal breadcrumbs, J teaspoonful made mustard, a few drops of tomato or Worcester sauce and, if too stiff, a little very thick cream or a small piece of cream cheese. Take some equal short lengths of celery and stuff them with the paste, put on fingers of bread and butter and garnish with the tender green tips of the celery.

(6) Cut some slices of lean ham very thinly, about 2 J inches long. Warm a knife and spread these with some butter, place a fillet of anchovy on each and roll up tightly. Serve on squares of bread and butter.

(7) Pound some shelled prawns, fresh or tinned. Add very slowly some oUve oil and when well thickened put on rounds of bread and butter. Squeeze a drop or two of lemon juice on each. Decorate with a dash of paprika.

(8) Pound the yolk of a hard-boiled egg with a little made mustard, i teaspoonful of grated shallot, the same of chopped parsley and butter. Make into 6 sausages, roll these up in a very thin piece of ham and place on fingers of bread and butter.

(9) On four small squares of toast, spread 50-50 of crab paste and butter. Whip a little cream with some whole pepper from the pepper mill to flavour it. Make a criss-cross of thinly filleted pieces of anchovy and a tiny pinch of chopped gherkins in between the criss-cross.

(10) Little cheese souffles in individual cocettes. Beat up an egg with a gill of cream, add salt, pepper and i tablespoonful of grated cheese. Put a small piece of margarine into each cocette and let melt. Beat up the mixture very well and divide into the cocottes. It will make four. Bake in a very hot oven for 10 minutes. Serve immediately or they will siiik down.

(11) Whisk up the white of an egg, add 3 tablespoonfuls of finely grated cheese, add pepper and salt. Mix very lightly. Take a dessertspoon and drop small quantities in some boiling fat in a frying pan. Almost immediately they are done. Serve at once.

SNOW QUEEN PUDDING

20Z. semolina, loz. sugar, a Uttle flavouring, i pint milk, I egg and a little jam. Mix the semolina with a little of the milk, then put the rest of the milk on to boil with the sugar. When boiling, add the mixed semolina and whisk it until the semoUna is cooked. Let it cool a little and then whisk in the yolk of the egg, add the flavouring. Spread a pie dish with the jam, beat the white of the egg very stiffly. Pour the semolina on to the jam, pile the beaten white on top and bake in a slow oven untU a nice golden colour.

SAVOURY SOUFFLE (HOT) Make as for an ordinary souffle, and then add one by one the yolks of 4 eggs, stir in 6oz. of grated cheese (Gruyere is best). Season with pepper and salt and let aU dissolve over a low heat, stirring aU the time. Grease well a souffle dish with butter, sprinkle well with finely chopped ham. Whip up the whites of the eggs very stiffly, fold in to the mixture and pour into the dish. Cover with greased paper and steam slowly for i| hours. Turn out on to a very hot dish and coat with a good creamy white sauce, sprinkle a little chopped fresh parsley over to garnish. Serve at once.

SWEETBREAD SOUFFLE Parboil ilb. of sweetbread, cut roughly and lay them with ^Ib small mushrooms in a souffle dish. Now make a curry sauce as follows : 4 chopped onions, i grated apple, i tablespoonful of curry powder and fry in a pan with a little margarine for 15 minutes, then add sufficient of the stock in which the sweetbreads were cooked to form a good sauce. Sieve this over the sweet- breads. Take |lb. lean veal and Jib. lean gammon of bacon, mince finely, mix together and put over the rest. Cover with greased paper and steam for i hour. May be served with a border of rice, boiled in well-flavoured stock, drain well and quickly fork in a teaspoonful of dry curry powder and add a squeeze of lemon juice.

SWEETBREAD MILANESE

Braise the sweetbread. Boil Jib. spag;hetti in a little salted boiling water, let it drain very dry. Put it with loz. margarine into a deep casserole dish. Season with pepper and salt. Add 40Z. grated cheese, Parmesan if possible ; mix well Cook a few mushrooms in butter. When done cut them in suitable pieces. Add them and the sweetbreads also cut, to the spaghetti, decorate with some stips of cooked ham and a little chopped parsley. Serve very hot, with a large boat of tomato sauce served separately.

SOUFFLE MILANAISE (COLD)

Put into a saucepan : i wineglassful of cold water, Jib. loaf sugar, 5 sheets of gelatine (equals a little more than Joz. of gelatine powder), yolks of 3 eggs, juice and grated rind of 3 lemons Stir until it is quite hot ; it most not boil. Strain into a basin and when the mixture is beginning to set, add the whites of the 3 eggs, beaten very stiffly. Now put | pint of thick cream and whisk all logether. Put into a souffle dish and set in ac old place. Before sending to table sprinkle crushed ratafias biscuits over.

" SOUP OF THE EVENING : BEAUTIFUL, BEAUTIFUL

I cupful of cut carrots, i cupful cut turnip, i cupful cut onions, I cupful cut lettuce, i cupful diced potato, i good sized sprig of balm, marjoram, thyme, i good dessertspoonful of chopped parsley, pepper, salt, i teaspoonful sugar Fry vegetables very Ughtly in a little butter When soft, add 3 breakfastcupfuls of waterj and when all seems cooked, rub through the sieve Put

back into a saucepan with 2 cups of milk. Thicken a little with some flour rubbed in a little margarine. Put a good pinch of the chopped parsley at the bottom of each soup plate and pour soup over. Serve with very small cubes of bread fried. This makes a very good summer soup and then the vegetables can be rather different, as peas, asparagus, ect., could be added.

SARDINE ARTICKOKE : A Vegetarian Luncheon Dish Skin and bone the sardines, i for each person. Mash in an equal quantity of mashed cooked Jerusalem artichokes, season rather highly. Now add a sufficiency of rich creamy white sauce with a good dash of lemon juice. Mix all together very well and put into scallop shells. Cover with a few white breadcrumbs and put into the oven for 15 minutes. This makes a very delicious dish.

SAUSAGES IN PANCAKES

Cook gently fib. chipolata sausages. Make | pint of good batter as for Yorkshire pudding. Make into very thin pancakes as nearly the lengths of the sausages as possible. As each is cooked, 1 oil up one of the sausages in it. Serve with a very good thick tomato sauce, or a creamy horseradish sauce. This wiU be found an original and economical first course for luncheon.

SCALLOPS, CREAMED

Allow r| scallops for each person. Cook them for 5 minutes in their own liquor, flavour with a grating of mutmeg, salt and pepper. Make a good cream sauce. Put in the scallops, cut in quarters Make very hot, put into a glass Pyrex dish and surround with fried triangles of bread round the dish.

SOUFFLE AS SWEET

Make a souffle in the ordinary way, but mix in to it enough liquer " Grand-Marnier " to thoroughly flavour and a little sugar to taste. Bake in the usual way about f hour in a really hot oven. Serve with some very thick cream, cold, handed separately.

TONGUES-LAMBS Cut tongues in halves, lengthways, arrange them at the bottom of a small casserole that has been slightly oiled, press then well down and close together. Cover with tomato slices that have been peeled, a Uttle finely chopped spring onion and some chopped fresh parsley, pepper and salt, a grating of lemon peel. Repeat this layer. Take |oz. of gelatine, melt it in a small quantity of well flavoured stock, pour over, only just enough to fill in between and just cover. Set in the Frigidaire. Turn out and serve with cold cooked peas round or a salad.

TOAST CREAMS Make | pint of very creamy white sauce. Into this dip shces of toasted bread, and put a little more on each shce. In the middle of each slice, just before serving, put a good teaspoon of some thick jam, such as plum.

TREACLE TART Make a very good short pastry and cover a slightly greased tin plate. Cover this with slices of a good cooking variety of apple. Pour over some golden syrup filling in between and over the apples. Strew on some fine breadcrumbs. Cover with a pastry lid, pinching the edges well together to ensure that the apple is cooked.

RECHAUFFE OF TURKEY BoU l^lb. rice 12-15 minutes in some well-flavoured stock, drain and dry in the oven to keep very hot. Make a very rich white sauce, flavour with a little wine. Soak the night before some French plums. Cook these until the stones can be slipped out. Have a very hot flat casserole, lay in pieces of turkey with a piece of the stuffing on each bit. When these are quite hot in the oven, whip up 2 tablespoonfuls of cream with 2 beaten eggs, add to sauce, pour over the turkey and make a good border of the rice. Decorate with the plums.

TURKEY IN CASSEROLE This maJkes a good way of using up the turkey. Cut all the meat into neat pieces, lay some at the botton of a fireproof casserole, then peel and cut up some mushrooms and put them in, also some bacon cut up small and 2 shallots cut in fine rings, pepper and salt. Make a good buttery white sauce of half mUk and half white stock. Pour this over. Put on a lid and cook very slowly in a medium oven for i hour. Just before serving add a little cream.

TURKEY STUFFING

^Ib. lean ham, |lb. chestnuts cooked, Jib. suet, |lb. bread- crumbs, 2 tablespoonfuls of chopped fresh parsley, 2 tablespoon- fuls of thyme and marjoram, chopped and mixed, i tablespoonful of finely chopped lemon peel, Jib. pork sausage meat, salt, pepper and cayenne. Mix up with 2 or 3 eggs. Sufficient for turkey up to lolbs.

TONGUE, DEVILLED

Cut some slices from the tongue, not too thin. Spread these with made mustard and a sprinkle of cayenne pepper. Pour on each a little salad oil. Now place the slices together in one pile let them stand for about i hour. Then brown them in hot butter and serve, still keeping them very hot, with slices of brown bread and butter.

TRIPES A LA MODE DE CAEN

Cut the tripe into pieces about 3 inches in length. The tripe must have already been dressed and of the best quality. Take a fairly large casserole that has a hd and line the bottom with strips of bacon, i or 2 carrots cut in rounds, 2 large onions cut in rings, 2 cloves of garlic, i bay leaf, 2 cloves and a bouquet of mixed herbs, 2 tomatoes cut up — if in season— pepper and salt. Repeat the layers until all the tripe is used up. Now cover aU with cider, or J bottle of white wine. Cover colsely, bring to the boil and then let it simmer in a medium oven for 5 hours. When done, take out the pieces of tripe and lay,them in another casserole in which they are to be served. Strain the sauce over, put the casserole back in the oven to get piping hot before serving. If the sauce appears thin, enrich it with a Uttle beef essence, or thicken with " Bisto."

TRIPE WITH VEAL STUFFING

Make some very well seasoned veal stuffing using chopped parsley, thyme, marjoram, grating J lemon and using the juice, to the fine breadcrumbs and suet, bind with the yolk of an egg. Now cut your prepared tripe into pieces, 5ins. by 3ins., and spread the veal stuffing on one half only. Fold over and skewer well. Put into a well-greased casserole dish. Cover with about a breakfastcupful of good gravy or liquor and let it cook in a moderate oven for 2 hours.

TOMATO COCKTAIL

To a tin of tomato juice add the juice of half a lemon, a small teaspoonful of Worcester or other similar sauce, and the same of tomato ketchup. Stand in the Frigidaire and shake well in a shaker before pouring out.

TIMBALE OF SPAGHETTI AND TOMATOES

A very nice Vegetarian luncheon dish. Well butter a plain mould, line it with long lengths of spaghetti going round and round. This should be par-boiled and well strained. Then fill up with the following mixture. Beat up 3 eggs with 2 tablespoonfuls of cream, i tablespoonful of grated cheese, some finely chopped parsley and put aU into a saucepan with a piece of margarine. Stir weU over the fire until setting ; put into the mould. Cover with a greased paper and steam for 20 minutes. Turn out and put round a very hot and good puree of tomatoes. Serve a little grated cheese with this.

TOMATO BISQUE ^ pint milk, J pint water, J cup of fine bread crumbs, i small onion, 2 cloves, parsley, i bayleaf, |lb. tomatoes, i teaspoonful sugar, a small pinch of bi-carbonate of soda, loz. margarine. Put milk and water into pan with the breadcrumbs, onion stuck with the cloves, parsley and bay leaf, and heat until the milk tastes very well flavoured. Then put it through a sieve, taking out the cloves and bay leaf. Cut up the tomatoes and cook with the sugar for 15 minutes, add the soda and rub through the sieve. Add this to the milk mixture. Put margarine into the plates in little pieces. Make the soup very hot and then pour over.

TOMATO SOUP

Cut up I onion very finely and fry in a little butter, add a Uttle chopped parsley, a Uttle thjnue, i bay leaf, and when the onion is cooked, pour on i pint of chicken stock and let it simmer. Then rub through a sieve. Slice up some tomatoes about lib., a Uttle lean ham or bacon cut up. Let them cook together until soft. Rub this, too, through a sieve and add to the stock, bring to the boil and let simmer for ^ hour. Crush up very finely a little tapioca, sprinkle in with | teaspoonful sugar, some salt and pepper. Let all cook and just before serving add a httle mUk and make very hot. Put into each soup plate i teaspoonful of cream, pour the soup over, sprinkle a little chopped parsley and serve with very small fried croutons of bread.

TOMATO RAREBIT I pint tomato pulp, i tablespoonful of flour, Jib. grated cheese, salt and pepper, i egg. Pulp the skinned tomato, make a white sauce in the ordinary way using i tablespoonful of flour to i gill of milk and loz, margarine and let it thoroughly cook, add the tomato pulp and the cheese with seasoning and stir all the time until the cheese is quite dissolved. Then add the beaten egg and when done pour on pieces of buttered toast.

TOMATO AND FISH PASTY 50Z. flaky pastry, 30Z. flaked cold fish, 3 medium-sized tomatoes, Joz. cold cooked rice or cold cooked chopped macaroni, Joz. margarine, i teaspoonful curry powder. Make the pastry and roll into an oblong shape, put in a baking tin. Skin and cut the tomatoes in a basin, add the fish, rice and curry powder and cut the margarine into little bits. Season and put the mixture into the middle of the pastry. Wet the edges, fold over and bake 25 minutes in hot oven.

TONGUE SHAPE |oz. gelatine, 3 sheep's tongues or i tin, i pint of stock, nutmeg, seasoning. Boil tongues until cooked, skin them and slice neatly. Arrange these in a small souffle mould or cake tin. Dissolve the gelatine in the hot stock, that must be well flavoured by putting in a bunch of mixed herbs, a slice of onion, piece of lemon peel, or a good pinch of curry powder, salt, pepper and a grating of nutmeg. Boil for a few minutes, then strain over the tongues. Turn out when quite cold and set and garnish with shredded lettuce, slices of tomato, cucumber and hard-boiled egg, or any seasonable salad.

TOMATO AND RICE RING 40Z. rice, 8 good-sized tomatoes, | onion cut fine, i|oz. margarine, some beaten egg, breadcrumbs, seasoning, stock. WeU wash the rice and boil from 12-15 minutes in boiling water slightly salted. Drain very weU, then put back into the saucepan and just cover with some good stock and cook until the stock is absorbed. Keep on stirring. Add the margarine and seasoning. Take a fireproof dish and arrange the rice as a border, smooth it very nicely and then brush over with a little beaten egg and put in a cool oven with a piece of greased paper over. It should harden a little but not get burnt. Cook the tomatoes and th€n pass through a sieve, add the onion, margarine, salt and pepper. Cook for 10 minutes, add enough breadcrumbs to make a soft paste, pour into the centre of the rice border and hand some grated cheese with it.

TOMATO PICKLE— GREEN

I pint vinegar, 2lb. sliced green tomatoes, 2lb. apples, |lb. sliced onions, Jib. brown sugar, salt and pepper, a few chillies, I teaspoonful of ground ginger. Simmer all together in a very slow oven for 3 hours. Look at it from time to time and stir well. Put into bottles and cover very well.

TOMATO CHUTNEY made vi^ith Green Tomatoes

61bs. green tomatoes, ijlb. sugar, Joz. mustard seed, lib. shallots or onions, Joz. ground ginger, | dozen red chillies, 2 tablespoonfuls salt, i teaspoonful cayenne pepper, lib. cooking apples, i| pints of vinegar. Peel and mince apples and shallots and cut up the tomatoes. Put all into the preserivng pan and cook slowly for 2 hours, pulping the mixture with a wooden spoon. Add the rest of the ingredients and vinegar and stir from time to time, about another hour, but be sure and cook slowly and fiU the jars well up to the top and cover first with waxed paper before t3dng down.

TOMATOES AND ASPARAGUS SALAD

Take 8 large tomatoes, all the same size, and peel them. Then scoop out the insides and lay them on a dish. Put in the Frigidaire until ready for fiUing. Cut i pint of asparagus tips and boil gently in a little salted water. When done drain, put in a basin with a little grated nutmeg, a dash of cayenne, pinch of paprika, sugar and salt. Mix these, but do not break up, with enough tartare sauce to sharply flavour them. Then fiU the tomato cases, top up with some mayonnaise sauce. Garnish with slices of cucumber and slices of gherkin and serve up. Garnish dish with cress or finely shredded lettuce.

TOMATO, PEAS AND CHICKEN

Take some even-sized ripe tomatoes, skin them and cut out the middles. Prepare a mixture of small cooked green peas and some finely chopped cold cooked chicken and season weU with mayonnaise. Fill the tomato cases with these. Whip up a small quantity of cream, cover the tops with a httle mound of this and sprinkle with either a dash of paprika or some finely chopped green mint. Serve on lettuce leaves that must be very crisp.

TOMATOES AND BATTER— Vegetarian Dish Fry 2 or 3 onions that have been cut very thinly. When cooked add some shced tomatoes. Season rather highly. Pour into an earthen fireproof dish. Make i pint of good batter and pour over. Bake in a medium oven for J hour. Serve in the same dish.

TOMATO PUDDING

Peel 8 medium-sized tomatoes, cut them into slices, not too thinly. Take pudding basin, well butter it, press against the bottom and sides sUces of bread off which you have cut the crusts. Cut up some bacon, make a layer of this, then a layer of tomato slices, a good sprinkle of freshly chopped parsley, thyme, marjoram, pepper and salt, and repeat these layers. Melt loz. margarine and pour over. Cover with slices of bread that have been dipped in either melted margarine, bacon fat or oil. Cover with greaseproof paper and steam for 2 hours. Turn out into a very hot dish and pour some good and well-flavoured tomato sauce over and around.

TOMATOES BAKED WITH RICE I breakfast cupful of cooked rice, 6 good-sized tomatoes, i onion thinly shced, 40Z. grated cheese, seasoning, some brown crumbs. Skin and slice the tomatoes, add the onion, pepper and salt and stew gently in a little good stock. Now put in the rice and half the cheese, mixing well. Lay all this in a greased fireproof china dish. Cover with the rest of the grated cheese mixed with a few bread crumbs. Put in the oven and bake J hour.

TOMATO TOASTS Cut an onion very finely to make i teaspoonful, peel and cut into pieces 2 tomatoes and let this cook well in a nice piece of margarine, a little salt, pepper and cayenne. Have some small squares of buttered toast, place the mixture on top and serve very hot.

TOMATOES AND MUSHROOMS ijlbs. ripe tomatoes, peel and slice them. Into a pan fry 2 finely chopped shaUots with loz. margarine and 2 rashers of chopped streaky bacon. Let this cook until the shallots are a Ught brown colour. Now put in the tomato slices, pepper, salt and a pinch of sugar. Stir for a few minutes and then sprinkle in i

dessertspoonful of flour ; add gradually i gill of flavoured stock and cook for lo minutes. Keep this hot while you peel and slice |lb. mushrooms ; do these rather thinly and cook for a few minutes in a little salad oil and some seasoning. Make a border of this on a round fireproof dish and fill up the middle with the cooked tomato mixture. Garnish with some chopped parsley and serve very hot.

TOMATOES IN CASSEROLE

Into a buttered casserole, peel and cut some tomatoes in slices, about 4 ; 2 rashers of bacon cut into thin strips, pepper, salt and some finely cut onions, thyme, marjoram, a grating of lemon peel and 2 tablespoonfuls of white breadcrumbs. Repeat the layers of bacon and tomatoes. Cover again with the bread- crumbs, flake some margarine over and bake for J hour in a medium oven.

TOMATO SALAD to Serve with Cold Meat, etc. Peel and cut tomatoes fairly thinly, lay in a glass dish, slightly sprinkle with salt pepper and a pinch of sugar. Cut a piece of onion or a shallot very finely and strew over. Mix I tablespoonful of salad oil with i dessertspoonful of vinegar and I dessertspoonful of lemon juice ; pour over. Just before serving garnish with some very finely chopped parsley.

TOMATO JAM

To every 4 tablespoonfuls of tomato pulp made by pressing the tomatoes through a sieve, allow 4 tablespoonfuls of sugar and I tablespoonful of rum or brandy. Put the pulp into a pan and when it is about to boil stir in the sugar, and proceed as for jam. Just before it is done add the rum, or brandy. Put into jars and cover at once whilst hot.

TONGUE (OX) WITH RAISIN SAUCE Wash the tongue and put to boil in cold water with 2 onions, carrots, bouquet garni, i bay leaf,' a little salt, 3 cloves, 6 allspice, 12 peppercorns. Let it boil gently for 3-4 hours accordmg to size. When done put on dish and skin it. Make a sauce in the usual way ; no milk, but using some of the stock with i cup of white wine' Add 2-|oz. of raisins, 2^02. currants, a little chopped lemon peel, i teaspoonful of vinegar, i teaspoonful sugar, 6 chopped almonds, a squeeze of lemon juice. Serve m a sauceboat.

TIMBALE MILANESE This can be made with either well-flavoured cold and minced veal, chicken, lobster or white fish. Well butter a pudding basin and line with par-boiled spaghetti, going round and round. Make a very thick creamy sauce, chop up some mushrooms and when they are cooked add whatever you are wanting to use, together with several spoonfuls of tomato puree. Do not let the mixture become too Uquid. Cover with greaseproof paper and steam for i hour.

TARTLETS CHANTILLY A very quickly made sweet and a good way of using up any puff pastry. Line some patty pans with the pastry and bake in a hot oven for 20 minutes. Then whip up some cream with a little sugar until it will stand alone. When the pastry is quite cold pour in the cream and place a glace cherry in the middle.

TANGERINE MARMALADE

8 Seville oranges, 8 pints of water, 7lbs. sugar, 3 tangerines, ij lemons. First squeeze the juice of the lemons and put aside. Then cut all the fruit very thinly, putting the pips into a basin just covered with water and put in oven for i hour. Soak the fruit for 24 hours in 8 pints of water. Next day boil slowly for 3 hours until soft, add the j uice from the pips and leave for another 24 hours. Boil up quickly with the sugar for about i| hours until well jeUied ; add the lemon juice just before taking off, to clear it.

TARRAGON CREAM

This is good with either cold fish or cold asparagus. Whip some cream very stiffly, season with pepper, salt cayenne and a good pinch of curry powder. Put in about i teaspoonful of Tarragon vinegar, beat again. Put in Frigidaire. Put in a sauceboat and garnish with a few leaves of tarragon.

VEAL CREAM fib. veal, 20Z. butter, 2oz. flour, J pint milk, 2 eggs, pepper, salt and nutmeg. Lightly poach the veal, cut in thin strips, in a little milk. When it is soft strain and put first through the mincer or pound it in a mortar, and then sieve it and mix with the sauce made by using the butter, flour and J pint of milk ; see that this is weU cooked. Beat up the eggs and add, put in the seasoning. Pour into a ring mould that has been oiled, and steam for J hour. Have ready in a little saucepan any of the following mixtures : Chopped mushrooms and bacon, oysters and bacon, lobster and shrimps, tongue and egg, etc. Fill the centre of the veal cream with this and serve with a surround of young green peas.

VEAL CUTLETS IN CASSEROLE

Jib. rashers of bacon, ilb. fillet of veal, 2 tomatoes, 2 carrots, some brown breadcrumbs. Cut the veal into diamonds about 2 inches long and let them just fry for 5 minutes in a little boiling salad oil. Have ready in a casserole 2 tablespoonfuls of bread- crumbs mixed with grated carrot, chopped parsley, the bacon cut up finely, the tomatoes peeled and sliced, pepper and salt, and the grated peel of J lemon and the juice of | lemon ; lay the pieces of veal on this bed. Pour a cup of good stock into the frying pan and well rub all the little pieces from the fried veal ; let it come to the boil and then pour into the casserole. Cover closely and let it cook in a moderate oven for i J hours. Serve with rolls of crisp bacon.

VEAL CUTLETS

Lightly steam the veal, then chop it finely with 3 rashers of bacon. Make a panada as if for soufile, add chopped parsley, thjone, grated rind of J lemon, pepper and salt and mix well. Now add the meat, beat up an egg and mix in. Put on to a floured board, divide and shape into cutlets. When quite cold, they are ready to fry in some boiling lard. Take them out carefully, ptit a piece of macaroni at the end to look like the bone, place on a fireproof dish and keep hot whilst you are frying some parsley which is to surround the cutlets. Wash and dry very well a good double handful of parsley, remove stalks. Let the lard come once more to the boil, throw in the parsley for I minute, strain and put round cutlets. Serve with green peas, new potatoes and little new carrots.

VEAL CUTLETS, MUSHROOMS AND TOMATOES Cut these from the fillet, i inch thick and in rounds about ij inches across. Have on a paper some fine white breadcrumbs, about 3 tablespoonfuls, mixed with a heaped teaspoonful of finely chopped parsley, the same of thyme and marjoram, J tea- spoonful of grated lemon peel. Beat up an egg lightly on a plate, dip the cutlets in one by one, place them on the paper and let them get well covered with the savoury breadcrumbs. Leave them for a time and then fry in boiHng butter. Turn carefully. They must do very slowly. Cook in a little saucepan some small mushrooms, peel and cut some tomatoes in another pan, both in butter. Put the cutlets on a flat mattress of mashed potatoes, on a silver dish. Put the mushrooms at one end of the dish, the tomatoes at the other end. Place a butterfly of cut lemon on each cutlet. Decorate with bits of parsley, serve with a sauce piquante in a boat.

VOL AU VENT

Line a vol au vent mould with good puff pastry. Mark out with a sharp knife dipped in flour where the lid is to be, and then bake for | to f hour in a very hot oven. Cover with paper and watch carefully that it does not burn. Have ready cooked for filling the following : Stewed pigeons, allowing half for each person (do not use the legs) ; same number of lambs' kidneys stewed, and |lb mushrooms (cut, if too big). With the legs of the pigeon and pieces of mushroom make a very good gravy, slightly thickened with flour rubbed in butter. Season well and add ^ glass of sherry. Lay inside the pastry case, the quarters of pigeons, the kidneys and fiU up with the mushrooms, pour in the gravy, put the lid on and return to a medium oven to get very hot.

VEAL, CHICKEN OR RABBIT

Pass the cooked meat twice through the mincer with 2 rashers of lean ham or bacon. Cut very finely some shallots, to make i tablespoonful, put into a small saucepan and let cook with a Httle margarine, without frying, stirring often. Then put i dessertspoonful of flour, allow this to cook aobut 3 minutes and gradually add, stirring well, a very little white stock. Cook for 15 minutes imtil quite smooth, add the minced meat, pepper and salt, let it get thoroughly hot without boiling. At the last moment almost, put in some cream and a good squeeze of lemon. Serve in a very hot dish and garnish with quarters of hard-boiled egg and little fried diamonds of bread.

VEAL FILLET IN CASSEROLE I fiUet weighing about i|lbs. ; it should be quite i inch thick. Fry this in a Uttle lard until golden brown, slice thinly 2 large onions, 2 carrots, |lb. ham or bacon in small pieces, 4 medium- sized potatoes cut in cubes, i clove of garlic minced finely, and let all get brown and then put into a large casserole and keep hot. Put I tablespoonful of flour into the frying pan with 6 sliced and peeled tomatoes, i teaspoonful vinegar, a bouquet garni, pepper and salt. Cover with a pint of stock or water and let all come to the boil, stiiring well. Pour this over and round the fillet in the casserole and let simmer for 2 hours in a moderate oven.

VEAL OLIVES WITH MUSHROOMS Cut some slices of lean veal, about 4 inches long and 2 wide and with the back of the knife thin them out. On each one put a layer of the following : Chop up finely some mushrooms, a little bacon, some breadcrumbs, season with pepper, salt, squeeze of lemon juice and enough thick cream (not having any, use the yolk of an egg), roll up very tightly, lightly fry and serve on a bed of either French beans cut up and cooked, or some spinach which has also had a little lemon juice put with it.

VEAL OLIVES " MOCKPIGEONS " Cut the veal as above, lay on some sausage meat, roll up very tightly and lightly fry. Then put them in a casserole, make a thick well-flavoured gravy, adding a little sherry and let them simmer for 45 minutes in a medium oven.

VEAL CUTLETS WITH PEAS Take some pieces of veal fillet, about | inch thick and 2| inches long. Egg and breadcrumb them and fry in a little butter for a few minutes. Roll up some small rashers of bacon and put these in the frying pan. Put cutlets and rolls of bacon alternative- ly on a flat earthenware dish and make a good surround of freshly boiled peas. Sprinkle with a very httle finely chopped mint.

VEAL CUTLETS, ITALIAN WAY. The meat is left on the bone. Flatten the cutlets, which must be very thin, with the rolling pin. Egg and breadcrumb them and fry in butter. Have ready cooked some macaroni or spaghetti to which has been added little bits of tongue, ham, mushrooms, a nice-sized bit of butter and a good tomato sauce. Put this on a very hot dish and lay the cutlets on top. Serve very hot.

VEGETABLE MARROW JAM Cut the marrow, which must be quite ripe and sound hollow when rapped, into pieces about i to i| inches thick. To every lb. allow lib. sugar. Lay on a rather flat dish. Cover the marrow with sugar in layers and leave for 24 hours. Next day strain and let syrup boil with Jib. root ginger, well bruised, to every lb. fruit. Boil until reduced to nearly half quantity. Add the marrow and boil until tender. Do not boil too fast. Add ^ grated rind and juice of a lemon to every lb. marrow. If no lemon a little citric acid is excellent. Add this to individual taste.

VEGETARIAN DISH FOR LUNCHEON

Take a good-sized pie dish and make layers of cooked spaghetti, breadcrumbs, friend onions, hard-boiled eggs, tomatoes peeled and sliced, well season with salt and pepper. Now another layer of spaghetti and breadcrumbs. Make a very good gravy, pour over and bake in oven for J hour.

VIENNESE PUDDING

40Z. stale bread, 30Z. sultanas, 40Z. castor sugar, 2 eggs, 20Z. peel, I lemon rind, loz. loaf sugar, | pint mUk, i gQl cream, wineglass of sherry. Cut the bread into small dice, put with the lemon rind, peel, castor sugar and sultanas into a basin. With the loaf sugar, brown it as for a caramel and dissolve in the hot milk. It should be a really good coffee colour. Pour over dry ingredients. When cool add the well-beaten eggs and pour over and allow to stand. Then add the cream and wine, beat up, pour into a greased mould and steam for i J hours. Serve with a good wine sauce.

VEAL ROLLS

Have about 2lbs fillet of veal cut into slices by the butcher, put these on a board, take a knife and with the back of it, flatten them out. Take 2 tablespoonfuls of chopped parsley and 3 tablespoonfuls of margarine, salt and pepper. Work this together and squeeze some lemon juice and grate the peel of I lemon. Divide this into the same number as you have slices of veal and spread one on each piece; roll up tightly and tie securely. Brown the meat in butter, add a httle stock and let simmer till the meat is tender. Remove the strings, put the rolls on to a very hot dish, put about i giU of cream to the gravy in the pan, rub well and then pour over the roUs

WINTER SALAD equal parts of celery, apple and beetroot. T; fuls of cream, some pepper, salt, a little sugar, together with i tablespoonful of vinegar, or 1

WHITINGS, BAKED

Well wash and dry some whitings, lay them in a flat earthen- ware casserole, put on some butter, some chopped parsley and squeeze J a lemon over them, pepper and salt. Bake until done, about 20 minutes, and serve thinish slices of bread and butter ; made into rolls.

WATER PUDDING (COLD)

20Z. butter, 2oz. castor sugar, 2 eggs, i large lemon, 4 table- spoonfuls of cold water. Beat butter and sugar together to a cream. Then add yolks of eggs well beaten. Next add the lemon juice and the water slowly. Beat up the whites of the eggs to a stiff froth, add to the rest. Put in a greased pie-dish and bake in a slow oven.

WILD DUCK WITH RED CABBAGE

Braise the duck with vegetables in the ordinary way and serve it with red cabbage cooked as follows : Shred the cabbage rather finely, put into a basin of cold water to wash it. Take out a double handful at a time and well shake it and put into a good- sized iron pot ; put a piece of lard about the size of a walnut in the pot first and let it melt. Do this until you have finished cutting up the cabbage. Put on the fire and for a little while keep on turning the cabbage about ; it will soon make its own liquid. Let it simmer until done, about 2 hours. Strain any liquid off, add I tablespoonful of brown sugar and i tablespoonful of vinegar, stir well and taste if you have put enough vinegar, salt and pei)per. Put the duck on a dish and make a good surround of the red cabbage.

WHITE CURRANT CORDIAL

Stri]) the fruit and prepare it in a jar as for jelly. Strain the juice, of which put 2 quarts to i gallon of rum and 2lb. lump sugar. Strain through a jelly bag.

Second Recipe.

To I gallon of rum put 2 quarts of white currant juice which has been strained. Add ijlbs. sugar. Stir them well together and let stand in a pan, closely covered all night. Stir it very well in the morning, seeing that the sugar is well dissolved ; strain through a sieve or coarse cloth and then through a clean jelly bag a second time. Then bottle it for use. Best kept for some months before drinking.

LUFF a SOKS, Ltd.

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