MENUS FOR THE WEEK.
By MRS. WALTER CAREY.
The following Menus may be a guide to beginners, and show how easy it is to get variety:—
Breakfast Menu, No. 1.
Manhu Oats. Porridge. Tea or Coffee. Scrambled Eggs on Toast.
Grilled Tomatoes, No. [122]. Neapolitan Sausages, No. [123].
Brown Bread. Honey. Marmalade. Butter. Fruit.
Breakfast Menu, No. 2.
Manhu Rye Porridge. Tea or Coffee. Granose Biscuits.
Eggs à la Crême, No. [84]. Savoury Rissoles, No. [98]. Brown Bread.
Honey. Jam. Butter. Fruit.
Breakfast Menu, No. 3.
Manhu Wheat Porridge. Tea or Coffee. Omelette aux Tomates, No. [82].
Potted White Haricots, No. [144]. Stewed French Plums, No. [193].
Brown Bread. Honey. Jam. Butter. Fruit.
Breakfast Menu, No. 4.
Ixion Kornules. Tea or Coffee. Toast.
Omelette aux Fines Herbes, No. [87]. Grilled Mushrooms.
Brown Bread. Baked Apples. Butter. Marmalade. Honey. Fruit.
Breakfast Menu, No. 5.
Manhu Barley Porridge. Tea or Coffee.
Baked Stuffed Tomatoes, No. [104]. Marmite Toast, No. [128].
Stewed French Plums. Brown Bread. Butter. Marmalade.
Honey. Fruit.
Breakfast Menu, No. 6.
Granose Flakes with Hot Milk. Tea or Coffee. Savoury Rissoles, No. [98].
Scrambled Eggs and Tomatoes, No. [88]. Brown Bread.
Stewed Apples. Butter. Marmalade. Honey. Fruit.
Breakfast Menu, No. 7.
Manhu Wheat Porridge. Tea or Coffee. Granose Biscuits.
Stewed Figs. Fried Eggs and Mushrooms. Milanese Croquettes, No. [113].
Brown Bread. Butter. Marmalade. Fruit.
Cold Luncheon Menu, No. 1.
Oeufs Farcie en Aspic, No. [131]. Salad & Mayonnaise Dressing, No. [156].
Potted Meat Sandwiches, No. [152]. Poached Apricots, No. [205].
Jellied Figs, No. [184]. Milk Cheese, No. [155]. Scotch Oat Cakes.
Coffee. Fruit.
Cold Luncheon Menu, No. 2.
Nut Galantine, No. [132]. Salad and Mayonnaise Dressing, No. [156].
Egg and Cress Sandwiches, No. [148]. Lemon Sponge, No. [206].
Stewed and Fresh Fruit. Camembert Cheese. Biscuits. Coffee.
Luncheon Menu, No. 3.
Mock Lobster Shapes in Aspic, No. [135]. Tomato Salad.
Egg Sandwiches, No [147]. Mock Chicken Rolls, No. [60].
Orange Jelly, No. [212]. Creamed Rice Moulds, No. [185].
Gruyère Cheese. Biscuits. P. R. Crackers. Coffee. Fruit.
Luncheon Menu, No. 4.
White Haricot Soup, No. [13]. Mock Scallop Oysters, No. [24].
Eggs Florentine, No. [83]. Cheese Soufflé. Fruit Tart.
Custard. Cheese. Fruit. Coffee.
Luncheon Menu, No. 5.
Tomato Soup, No. [6]. Mock White Fish, No. [32].
Walnut Cutlets, No. [34]. Green Peas. Mashed Potatoes.
Castle Puddings, No. [189]. Meringues. Cheese. Fruit. Coffee.
Luncheon Menu, No. 6.
Brazil Nut Soup, No. [8]. Mock Oyster Patties, No. [25].
Chestnut Stew, No. [130]. Creamed Macaroni, No. [70].
Rice and Sultana Pudding, No. [208]. Apple Fritters, No. [210].
Cheese. Fruit. Coffee.
Luncheon Menu, No. 7.
Julienne Soup, No. [9]. Mock White Fish, No. [32].
Savoury Golden Marbles, No. [116]. Brown Sauce, No. [174].
French Beans. Stuffed Vegetable Marrow, No. [112].
Empress Pudding, No. [211]. Cheese Straws. Fruit. Coffee.
Dinner Menu, No. 1.
Soups—Mock Turtle Soup, No. [4]. Dinner Rolls, No. [228].
Fish—Fillets of Mock Sole, No. [29]. Sauce Hollandaise, No. [166].
Rôti—Nut Timbale, No. [65]. Spinach Soufflé, No. [92].
Potato Croquettes, No. [117].
Entrée—Macaroni à la Turque, No. [67].
Sweets—Plum Pudding, No. [179]. White Sauce, No. [167].
Semolina Moulds, No. [188].
Dessert—Muscatel Raisins. French Plums. Dry Ginger.
Fruit and Biscuits. Coffee.
Dinner Menu, No. 2.
Soup—Chestnut Soup, No. [2]. Granose Biscuits. Dinner Rolls, No. [228].
Fish—Mock White Fish, No. [32].
Rôti—Mock Steak Pudding, No. [59]. Parsley Sauce, No [164].
Green Peas. Potato Purée, No. [109].
Entrée—Spinach Soufflé, No. [92].
Sweets—Sultana and Ginger Pudding, No. [182]. Cream, or
Fruit Sauce, No. [177]. Jellied Figs, No. [184].
Dessert—Fruit. Salted Almonds, No. [129]. Dry Ginger. Coffee.
Dinner Menu, No. 3.
Soup—Celery Soup, No. [16].
Fish—Omelet aux fine Herbes, No. [87].
Rôti—Chestnut and Mushroom Pudding, No. [59]. Flaked Potatoes.
Brussels Sprouts Sauté, No. [102].
Entrée—Green Pea Soufflé, No. [93].
Sweets—Jam Roll. Stewed French Plums, No. [193].
Dessert—Fruit. Sultanas. Figs. Almonds. Coffee.
Dinner Menu, No. 4.
Soup—White Haricot Soup, No. [13]. Croûtons.
Fish—Mock Oyster Patties, No. [25].
Rôti—Mock Sweetbread Quenelles, No. [43]. Mashed Potatoes.
Cauliflower.
Entrée—Asparagus Soufflé, No. [96].
Sweets—Marmalade Pudding, No. [191]. Vanilla Creams.
Dessert—Fruit. Dry Ginger. Biscuits. Coffee.
Dinner Menu, No. 5.
Soup—Green Lentil Soup, No. [10]. Granose Biscuits.
Fish—Fried Chinese Artichokes, No. [27].
Rôti—Walnut Rissoles, No. [37]. French Beans.
Mashed Potatoes, No. [109].
Entrée—Omelet, No. [81]. Spinach à la Crême, No. [91].
Sweets—Apple Custard, No. [201]. Lemon Cheese Cakes, No. [218].
Dessert—Dry Ginger. Dates. Fruit. Fancy Biscuits. Coffee.
Dinner Menu, No 6.
Soups—Tomato Soup, No. [6]. Fried Bread Dice.
Fish—Mock Scallop Oysters, No. [24].
Rôti—Purée of Walnuts, No. [40]. Spinach à la Crême, No. [91].
Mashed Potatoes, No. [109].
Entrée—Macaroni Cutlets, No. [68].
Sweets—Empress Pudding, No. [211]. Orange Jelly, No. [212].
Dessert—Dry Ginger. Fruit. Fancy Biscuits. Figs and Dates.
Coffee.
Dinner Menu, No. 7.
Soup—Artichoke Soup, No. [1]. Granose Biscuits.
Fish—Green Artichokes, No. [26].
Rôti—Nut Croquettes, No. [41]. Yorkshire Pudding, No. [119].
Brown Gravy, No. [162]. Mashed Potatoes, No. [109].
Entrée—Baked Stuffed Tomatoes, No. [104].
Sweets—Fruit Salad, No. [180]. Custard Moulds, No. [194].
Dessert—Fruit. Salted Almonds. Roast Pine Kernels.
Dry Ginger. Biscuits. Coffee.
Hints to Housekeepers.
A few simple hints to those who are trying the vegetarian recipes in this book may be useful.
Cooking utensils should be kept quite separate from those used for meat, fish or fowl.
Nut-oil or nut-butter should always be used for frying, and the right heat is known when a slight blue haze rises above the pan, or by dipping a finger of bread in the oil, when if hot enough it will at once fry brown and crisp. After frying it is always best to place the articles fried on some folded tissue paper to drain out the frying oil.
Marmite, Nutril and Carnos make good additions to stock for flavouring soups and gravies.
In this kind of cookery there is no waste, all the food is edible and anything that remains over from dishes can be put together and made into curries, stews, cottage pie, etc., etc.
Excellent Salads can be made by the addition of uncooked scraped and sliced carrots and beetroot; and also by chopping up very finely celery, Brussels sprouts, French beans, green peas, cabbage, parsley, onions, etc. The bright colours of these raw vegetables are most useful in decorating galantines and other cold dishes, and when arranged with regard to colour, make a most artistic garnishing and are most wholesome.
Pea nuts, pine kernels, and hazel nuts are much improved in flavour by being put in a baking pan in the oven until slightly browned.
Lemon juice is a good substitute for vinegar in all sauces.
For making a smooth soup it is a good plan to rub the vegetables after they are cooked through a very fine hair sieve.
In making cutlets a stick of macaroni should be inserted in the thin end of the cutlet to represent a bone, it may be fried or not with the cutlet.
From several years' experience I have found the non-flesh cookery is most economical, the expense being less than half that of the corresponding meat dishes.
Margaret Carey